2 tablespoons vegetable oil
12 ounces smoked sausage
1 medium yellow onion
1 medium green bell pepper
2 cloves garlic
2 tablespoons tomato paste
2 teaspoons creole spice (such as Paul Prudhomme's Meat Magic)
2 teaspoons Kosher or sea salt
2 teaspoons Worcestershire sauce
4 good dashes Tabasco sauce
1 pound medium size Louisiana shrimp,
peeled and de-veined, raw
3 cups Jazzmen aromatic rice
4 1/4 cups water
- Slice the smoked sausage into 1/4 inch round slices. Peel and chop the onion into approx. 1/4 inch pieces. Wash the green bell pepper, cut away the stem and seeds, and chop into approx. 1/4 inch pieces. Peel and mince fine the garlic cloves. Have the shrimp peeled and ready.
- Place a heavy bottom 6-quart saucepan or Dutch oven over medium heat and add the vegetable oil. Heat until the oil is almost smoking. Add the sliced smoked sausage and cook for approx. 5 minutes, stirring often, until the sausage has a nice dark brown color and the
bottom of the pot has formed a nice deep golden crust.
- Add all of the chopped vegetables and stir. Cook for approx. 5 minutes more, scraping the bottom of the pot all the while. The idea is to scrape up all of the crust that formed on the bottom of the pot, which will add color to the finished product as well as a nice roasted sausage flavor to the Jambalaya.
- Stir in the salt, Creole spice, Worcestershire and Tabasco sauces, and the tomato paste.
- Add the rice and stir until the rice is mixed in with the vegetables and sausage.
- Add the peeled raw shrimp and stir to mix in.
- Add the water and bring the Jambalaya to a boil. Once boiling, lower the heat to a low simmer and cover the pot with a tight fitting lid.
- Cook for 18 - 20 minutes, until the rice is tender. Once cooked, "fluff" the Jambalaya by gently turning with a spoon without breaking up the rice, shrimp or sausage.
- Allow the Jambalaya to sit for 10 - 15 minutes, covered, before serving.