Hello, this is Chef John from Foodwishes.com today I'm doing one of my favorite rice dishes a Creole shrimp and sausage Jambalaya and that’s one of the most delicious things I've eaten all month and I've eaten some delicious things, believe me. So what were going to is were going to dice up a green bell pepper, all right, now you might be tempted to this red, “Sure, like, hey, red is better, its red”. You know, you want the kind of the bitterness of the green, so use the green, I got four green onions. I'm going to cut off a little bit of the tops to save, the garnish the finish dish and then the rest of it you can just chopped up kind of like that.
I got of couple of stock of celery that you're going to slice up, see that I have two endue sausage that’s eight ounces of sausage, endue is kind of a smoked and fairly spicy sausage but if you can't find at any smoked spicy sausage will work. I have a half of cup of chopped tomato, you can use fresh in turn season or canned of course. And I'm going to sauté in a couple tablespoons of butter over medium heat my sausage and that’s going to start bringing all that delicious and dewy flavor. I got to throw in some paprika, some cumin and I'm going to sauté this right in the butter to really bring out those spicy flavors. All right, this is a really important trick and then to Creole it up a little bit we’ll going to throw in some cayenne.
Now a lot of people want to know the difference between Creole and Cajon and so do I, so if you know let me know on a comment or I’ll go to Wikipedia. And I'm frankly just to busy and you just going to give that about a minute sauté in that hot butter, you're going to throw in your diced tomatoes. Isn't that an amazing color, so beautiful, you're going to throw in your aromatic vegetables and were going to sauté that just for two or three minutes, just to start those cooking. Because they're going to cook with the rice here so, I'm also going to add some salt which you got to be careful because sometimes the sausages is very salty. So I'm only going to put a teaspoon or just a layer. And I put in one bay leaf that I just highlighted there, now similar to a rice pea loaf or even risotto. Were going to dumped in the brown rice I'm using brown short grain rice and I'm all healthy food that’s got to taste good, so brown rice very good for you but in this dish it really, really is a great nutty flavor and a great texture. So I'm using that for more than nutritional reasons it’s just really, really works well.
Now I'm going to dump in three cups of chicken stock were going to bring it to a simmer, turned on the heat on low. Cover it and cooked it for 45 minutes. Now I'm using brown rice, other rice’s might cooked different times. So you're really going to have to be the judge of this. So I'm going to cook it, see that until it’s just getting tender and when it looks like that, it still fairly loose but its starting to dry up a little bit, I'm going to throw in my pound of shrimp peal them to veined. I'm using the big ones, you can use any size. And if you use the big ones they're going to take about five minutes to cook, so its still on low all right, I'm going to throw on the lid there five minutes later, I'm ready to eat.
So you want to taste this for spice, you want taste for salt. All right, I'm going to ladle that into a bowl that reserved on green onion we chopped off the top. This is one of Americas great dishes and normally again with the white long grain rice or the Uncle Ben’s style, I think you should try with the brown rice and then basically you're going to have a bag of brown rice and you’ll have to cook it and you'll start to like it. See how I kind of trick you in that eating brown rice. Anyway go to the site to get the ingredient amounts and more info of course. And as always, enjoy.
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