Florida Jambalaya

Discussion in 'Food and nutrition' started by Da Vinci, Apr 8, 2004.

  1. Da Vinci

    Da Vinci Guest

    Florida Jambalaya

    3 tablespoons butter
    1/2 cup chopped onion 3 garlic cloves, chopped
    2/2 pound smoked sausage, cut into 1/2-inch pieces 1 cup long-
    grain white rice 2 medium potatoes, peeled, cut into 1/2-
    inch cubes 2 1/4 cups canned chicken broth
    3/2 cup dry white wine 1 4-ounce jar sliced pimientos
    with juices
    4/2 teaspoon turmeric Cayenne pepper
    5/2 pound large uncooked shrimp, peeled, deveined
    6/2 cup chopped fresh cilantro Fresh cilantro sprigs

    Melt butter in heavy large saucepan over medium heat. Add
    onion and garlic and saute until just soft, about 5
    minutes. Add sausage; saute until beginning to brown, about
    5 minutes. Add rice and stir to coat with pan juices. Mix
    in potatoes, broth, wine, pimientos with juices and
    turmeric. Season with salt, pepper and cayenne. Bring to
    boil; stir well. Reduce heat to medium-low, cover and cook
    until rice and potatoes are tender and liquid is absorbed,
    about 20 minutes. Mix in shrimp and chopped cilantro. Cover
    and cook until shrimp are just cooked through, about 4
    minutes. Mound jambalaya on large platter. Garnish with
    cilantro sprigs and serve.

    Serves 4.

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