D
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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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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/