Stupid Rochester weather, teasing us like that. For a full week it was 80° and sunny as can be, and I ate lunch outside, grilled my dinner at night, I even wore sandals! Then in typical Rochester fashion, the temperature plummeted down to 30° and the sun slipped back behind those dreary March clouds.
I needed a spicy and flavorful meal to pull myself out of my rainy-day, spring’s-not-quite-here, throw-a-blanket-over-the-hostas-peeking-out-of-the-soil-because-it’s-going-to-get-down-to-25°-tonight blues. And what better way to ward off that lingering winter chill than by traveling (metaphorically) down south, to sample some spicy New Orleans style cuisine?
You will need:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6 ounces andouille sausage, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon hot pepper sauce
- 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
- 1/2 pound peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
I know it seems like a lot of ingredients, but chances are you have most of these in your cupboard anyway. So don’t let this long list scare you off.
Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, bell pepper, garlic, and sausage; saute for 5 minutes or until sausage is cooked and vegetables are tender.
Add rice, paprika, black pepper, oregano, onion powder, dried thyme, garlic salt, and the bay leaf; cook two minutes.
Add water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
Add shrimp and cook for another 5 minutes. Remove from heat and let stand for 5 minutes, then discard the bay leaf and add the parsley.
This recipe is just bursting with flavors. The spices and hot sauce give it a great kick, and I would even consider upping the amount of spice I put into it to make it a little hotter!
The rice is so creamy and delicious, almost like a risotto consistency. You can see we had a little bit of burnt rice, but that could have simply been avoided by stirring it more often. The sausage was to-die-for, and though I would season the shrimp a little more next time, it all worked together very well.
We made some hushpuppies to go with the jambalaya, and paired with our New Orleans style Hurricanes, we had the perfect meal to make us forget about the rain and mud. I will definitely make this dish again, but I think I’ll wait until summer so that I can eat this outside on the porch.
(It makes great leftovers, too!)
Recipe from Cooking Light