As most of you know, it’s Mardi Gras, and for those of you too responsible to go out drinking tonight…or too cheap to hire a babysitter…or too resigned to the fact that both of your children will be up all night if you have a raging buzz…try cooking the bayou instead of drinking it. I know, it’s not going to replace the beads anytime soon, but c’mon, is flashing really a great idea with the Internet doing what it does? Only if you want generations of ancestors to know what a cheap drunk you were. This meal will fill you up right and is a relatively simple, hearty meal on a frigid Minnesota night. It also is guaranteed to not give you a hangover.
Kielbasa & Shrimp Jambalaya.
Recipe by Max Date
1 tbsp. vegetable oil
1 lb. pre-cooked shrimp, thawed and de-tailed
¾ lb. kielbasa, cut into ½” pieces (you can also substitute Andouille or chicken)
1 tsp. Cajun seasoning
¾ c. celery, chopped
¾ c. carrots, chopped
1 bell pepper, chopped
1 medium red onion, chopped
3 cloves garlic, minced
1 – 14 oz. can of diced tomatoes with juices
3 tbsp. tomato paste
½ tsp. oregano
¾ tsp. thyme
¾ tsp. paprika
¼ tsp. allspice
1-1/2 c. chicken stock
1-1/4 c. rice
Bay leaf
Tabasco, for serving
Heat oil over medium heat, and add kielbasa, celery, carrot, onion, bell pepper, and Cajun seasoning. Cook until veggies are tender, approximately 7-8 minutes, stirring regularly. Add minced garlic with 1-2 minutes remaining in cook cycle.
Add chicken stock, tomatoes, tomato paste, remaining spices, and bay leaf, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Stir in rice, cover, and cook an additional 15 minutes. Add shrimp and cook for 5 minutes additional, or until shrimp is no longer pink and rice is tender.
Remove bay leaf before serving. Serve with Tabasco and crusty bread.
Max Date: Food. 