Sausage and Shrimp Jambalaya Recipe with Brown Rice Recipe .One of Stephen Drus's Jambalaya Series of Recipes

Jambalaya (/ˌdʒʌmbəˈlaɪ.ə/ jum-bə-ly-ə) is a Louisiana Creole dish of Spanish and French influence.

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods created what is known as Jambalaya. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish cuisine.

This jambalaya recipe is an easy, delicious version of one of America's great dishes. Jambalaya is soul food at its finest - hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, but this sausage and shrimp version is my favorite jambalaya recipe.


The brown rice adds a great texture and nutty flavor, as well as raising the nutritional level of the dish.


Makes 4 Portions of Sausage and Shrimp Jambalaya
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:

2 tbsp butter
8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
2 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 tsp salt
1/2 cup diced tomato, fresh or canned
1 large green bell pepper, diced
2 ribs celery, sliced 1/4" thick
4 green onions, sliced thin
1 cup brown rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined
Preparation:
In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes.


Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions sprinkled on top.


Note: if you decide to substitute white rice in this jambalaya recipe, you will need to check the recipe after 20 minutes, as it cooks much faster than brown rice.

Creamy Prawn Linguine, one stephen Drus's Prawn Recipe

Method

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

1. Bring a large saucepan of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. Heat olive oil in a large frying pan over medium heat. Saute garlic, basil and oregano in oil for 1 minute. Stir in tomatoes and spring onions and saute for 3 minutes. Add bacon, single cream, Parmesan cheese and Monterey Jack cheese. Cook until cheese is just melted. Stir in prawns and cook until heated through, about 2 minutes.
4. Serve sauce over pasta and sprinkle with pine nuts.

Linguine with garlic prawns & chilli, one of Stephen Drus's Prawn Recipe Variations

Ingredients

• 400g dried linguine pasta
• 80mls (1/3 cup) olive oil
• 3 garlic cloves, crushed
• 2 fresh small red chillies, deseeded, finely chopped
• 1 kg (about 24 medium) green king prawns, peeled, tails left intact, deveined
• 1/4 cup chopped fresh continental parsley
• Salt & ground black pepper, to taste
• 
  

Method

1. Step 1
   Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain.
2. Step 2
   Meanwhile, heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and chillies and cook for 2 minutes or until aromatic. Increase heat to medium, add the prawns and cook for a further 3-5 minutes or until the prawns curl, change colour and are just cooked through.
3. Step 3
   Stir in the parsley and season with salt and pepper. Add the drained pasta to the sauce and toss to combine. Serve immediately.

Garlic Giant Prawn Linguine. one of Stephen Drus's Prawn Recipe Variation

Ingredients

Serves: 8 

• 1 (500g) pack linguine
• 30g (1 oz) butter
• 3 tablespoons white wine
• 1 dessertspoon grated Parmesan cheese
• 3 cloves garlic, minced
• small handful chopped fresh parsley
• salt and freshly ground black pepper to taste
• 1kg (1 1/4 lb) fresh giant  prawns, peeled and deveined

---

Method

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
4. Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.

Penne with Prawns in a Garlic Tomato Sauce, another stephen Darori Prawn Recipe

Ingredients

Serves: 8 

• 1 (500g) pack penne pasta
• 2 tablespoons olive oil
• 1/2 red onion, chopped
• 6 cloves garlic, chopped
• 4 tablespoons white wine
• 2 (400g) tins chopped tomatoes
• 500g (1 1/4 lb) prawns, peeled and deveined
• 100g (4 oz) grated Parmesan cheese

---

Method

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

1. Cook penne according to package instructions; drain.
2. Heat the oil in a frying pan over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
3. Mix prawns into the frying pan, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

What's the difference between gelato and ice cream?

Tags

 
• Gelato Cream
 
• Gelato Makers
 
• Gelato Freezer
 
• Ice Cream Makers for Sale
 
• Soft Ice Cream Equipment

Gelato Cones from Alon's in Atlanta.

Image courtesy Our Labor of Love for The Reynolds Group

Ads

הטבות שוות מישראכרטisracard.co.il/הטבותאל תשכחו לבדוק את הטבות ישראכרט ללקוחות תכנית המסלולים גם היום!

Refuah Institute Coacheswww.refuah.netI hear them saying Go for it Avromi You can do it! - Avromi Moldaver

#1 Hyper-V VM Backupaltaro.com/free-hyper-v-backupEasy & Fast Hyper-V VM Backup Free for 2 VMs. Download now!

Question: What's the difference between gelato and ice cream?

Gelato is just the Italian word for ice cream, right? Is there really any difference between gelato and ice cream?

Answer:

If you've ever visited Italy, you probably experienced creamy, delicious gelato. And maybe you assumed that the only reason it seemed richer and more intensely flavored than American ice cream back home was because you were enjoying it on the foot of the Spanish Steps in Rome, rather than on your couch back home.

But there are actually a few main differences between gelato and ice cream. To find out, I asked Alon Balshan, owner of Alon's Bakery and Market in Atlanta, whose own gelato is quickly becoming a favorite among frozen-treat connoisseurs there.

Alon explained to me that while ice cream legally has a minimum of 10 percent fat, gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat.

But don't expect to be able to get Italian gelateria-style results by making a gelato recipe in your home ice cream machine: Alon also said that gelato is churned at a slower speed than ice cream, so it's denser because not as much air is whipped into the mixture. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air) Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, so it's not quite completely frozen.

As for that amazing, rich flavor, Alon says, "Since there's not as much fat in gelato, it doesn't coat the mouth in the same way. So the flavors are more intense."

But one thing ice cream and gelato do have in common: you won't be able to resist just one more scoop!

Want to make gelato at home? De'Longhi has a home gelato maker with a built-in compressor to chill the mixture without the need for a bowl that must be pre-frozen beforehand. Read the review of the De'Longhi Gelato Maker.