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Recipe jambalaya with polish sausage

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Recipe jambalaya with polish sausage

Yield six to eight servings

Ingredients
  • 1 tablespoon essential olive oil
  • 1 pound sausage, for example kielbasa or andouille, sliced
  • 1 pound smoked pork, cubed
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 eco-friendly bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 cup seeded and diced tomato
  • 3 garlic clove cloves, minced
  • 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • two tablespoons tomato paste
  • 6 cups chicken stock, preferably homemade
  • 3 cups lengthy-grain grain, rinsed
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • six to eight dashes hot sauce, optional (suggested: Tabasco)
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed fresh lemon juice
  • 1 pound medium shrimp, deveined (20 to 24 count)
Directions

Heat the oil inside a large Nederlander oven or black iron pot over medium heat, add some kielbasa and saute for eight to ten minutes, until browned. Take away the kielbasa to some bowl, and hang aside. Add some pork towards the same pot and prepare eight to ten minutes, until gently browned. Remove towards the bowl using the kielbasa, and hang aside. Add some butter, onion, celery and peppers towards the same pot and saute for eight to ten minutes, before the onion is translucent. Add some tomato, garlic clove, jalapeno or cayenne, oregano, thyme, and tomato paste and prepare until all of the vegetables and herbs are blended well. Add some stock and produce to some moving boil. Stir within the grain, and add some sausage, pork, bay leaves. salt, pepper and hot sauce. Go back to a boil, lessen the heat to low and simmer, covered, for 25 minutes. Add 1/4 cup from the scallions, 1/4 cup from the parsley, the fresh lemon juice and also the shrimp, and stir well. Cover the pot, take it out of heat and permit the jambalaya steam, for fifteen minutes, before serving.

Garnish using the remaining 1/4 cup scallions and 1/2 cup parsley, along with a dash of hot sauce, if preferred.

2010, Amelia Durand, All Legal rights Reserved

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