Saturday, February 6, 2010

Creole/Filipino Jambalaya

A co-worker asked me on Friday if I have a recipe for Jambalaya. He wanted to make it for his Super Bowl party in addition to the Jerked chicken recipe that I gave him. I told him that I have my own recipe but the truth is I really didn't have an exclusive recipe and that I have not made Jambalaya for a loooooooong time! So I told him that I will send him the recipe today and if he doesn't hear from me, he can just browse online for other recipes.  I totally almost forgot about him but as I was thinking what to cook for dinner tonight, I decided to make the Jambalaya and use the recipe I found online (too lazy to look for the recipe I've used before from one of my cook books! I added a hint of my filipino culture (Longanisa) instead of the smoked sausage.  I sent him the recipe and a picture of what I have made. Goodluck Kev! This step by step recipe is for you :)

Ingredients:  Serves 4 - 6

3 pieces of Filipino Longanisa or 1 Smoked Sausage chopped
10 pieces of shelled shrimp
10 pieces of small scallops
2 tsp. olive oil or vegetable oil
1 tbsp. butter
1  chopped yellow onion
1  chopped green bell pepper
1/2 cup chopped parsley
2 8 oz cans tomato sauce
4 cloves chopped garlic
1/2 cup green onions
2 jalapeno, chopped
2 bay leaves
2 tsp. honey
1 tsp. thyme
1 tsp. sweet basil
1/8 tsp cayenne pepper or smoked ground chipotle chili
1 tsp. salt
1/2 tsp chilli powder

3 cups of water
2 cups of uncooked long or jazmine rice


Step by Step instructions:

In a large pan, sautee and brown the sausage in hot oil and butter
Add the scallops and shrimp and cook for 2 minutes

Add the garlic, onions, green peppers, parsley and green onions
 Stir and cook until the veggies are tender
Add the uncooked rice, tomato sauce and the rest of the seasoning and stir
Add the water, stir and bring to a boil

Cover and simmer in low heat to avoid burning if you don't have non-stick pan. Keep checking and stir every 5 minutes for 25 minutes. Check the rice if its cook enough and not dry. If you think it still need cooking and the juice is gone, add 1 more cup of water and stir until the rice becomes fluffy but not saggy. Uncover and cook for another 3 minutes ENJOY!

1 comment:

Rachel Page said...

My husband & I really enjoyed this dish.