Wednesday, August 14, 2013

Jessie and Jilly's Jazzy Jambalaya

This spicy and flavorful dish transports you right down to N'awlins! I had never tried to cook a Jambalaya before (and never eaten an authentic one) so when I saw this recipe in The Gluten Free Table I had to try it. Once I ate it, I knew I had to share it with you! It was so easy to make, tasted delicious, and of course Gluten Free. 

Featured in The Gluten Free Table by Jilly Lagasse and Jessie Lagasse Swanson
(Serves 8 to 10)
1 pound fresh medium-size shrimp, peeled and deveined
2 TSP Emeril's Original Essence Seasoning, or Cajun seasoning of your choice
1/4 cup Olive Oil
3 cloves garlic, minced
1.5 pounds GF andouille sausage, sliced into bite sized rounds
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped red or yellow bell pepper
1 can (6 ounces) tomato paste
3 bay leaves
2 TBSP fresh thyme leaves, roughly chopped
1/2 TSP dried oregano
1/4 TSP cayenne pepper
4 cups vegetable stock or water
1 can (14 ounces) diced or chopped tomatoes
1 tsp celery salt
Salt and Pepper to taste
2 cups uncooked white rice
4 green onions, thinly sliced, for garnish

-In a small bowl, combine the shrimp and Essence Seasoning. Coat all sides evenly. Set aside.
-In a large (10-quart) stockpot or Dutch oven, heat the oil over medium heat. Add the garlic and sausage and cook for 5 minutes to allow the sausage to brown, stirring occasionally. 
-Add the onion, celery, bell pepper, tomato paste, bay leaves, thyme, oregano, and cayenne and stir well. Turn the heat down to low and simmer for 5 minutes.
-Add the stock, diced tomatoes, celery salt, and salt/pepper to taste, stir well and cook for another 5 minutes
-Add the seasoned shrimp to the pot, cover, and simmer for 3 to 4 minutes.
-Add the rice to the pot, stir well, and bring the mixture up to a gentle boil over medium-high heat uncovered. 
-Once the mixture is boiling return the heat to low and cook 25 minutes covered, until the rice is cooked through, stirring frequently to keep the rice from sticking to the bottom of the pot.
-Uncover, add about 3/4 of the green onions, reserving the remainder for garnish, stir well, and cook a final 5 minutes.
-Taste and re-season if desired. Turn off the heat and let sit covered for 10 minutes.
-Remove the bay leaves, if possible, before serving in bowls. Garnish with the remainder of green onions.

Enjoy! Make sure you try this recipe and check out all the other delicious recipes in Jilly and Jessie's cookbook. Keep your eyes peeled for more Gluten Free Table and Annie's Gluten Free Grub! 

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