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

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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

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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.

Spicy Tomato Pasta with Garlic Prawns, one of stephen Drus's Prawn Variety Recipes

Ingredients

Serves: 3 

• 6 cloves of garlic, chopped
• 1 large red onion, chopped
• glug of olive oil
• 1/2 tsp yellow bean curry paste (dependant on your personal taste add more for a spicier sauce)
• 350g penne pasta

• 1 (400g) tin of chopped tomatoes
• handful of fresh basil, chopped
• salt and pepper to taste
• peeled and pre-cooked king Prawns (decent sized)
• a knob of butter

Method

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

1. Place 1/2 of the chopped garlic and all of the onion in a large pan on a low heat with oil for 5 minutes to till onion is soft. Add the yellow bean curry paste and stir.
2. Put a large pan of water on to boil for the pasta. Add the pasta and follow its cooking instructions.
3. Add the tinned tomatoes and basil to the onion and garlic stir. Turn the heat to medium. Once a bit of liquid has evaporated from the tomatoes, taste and add salt, pepper and more curry paste to taste. Cover the sauce, reduce heat to low and let simmer (if too much liquid collects, only partially cover the sauce).
4. Put prawns in the centre of a large piece of aluminium foil with a knob of butter on top. Add the remaining garlic cloves, fold in the sides and put into a moderate oven to heat.
5. When the pasta is cooked drain and add to the tomato sauce and stir.
6. Dish the pasta up into nice bowls. Take the prawns out of the oven, check they are piping hot and place on top of the pasta. Enjoy!

Prawn and Roasted Red Pepper Pasta, one of many stephen Drus Prawn Variatiey

 

Ingredients

Serves: 2 

• 250g cooked prawns
• 2 portions penne pasta
• 1 large red pepper
• 2 large tomatoes
• 150ml fresh double cream

• salt & black pepper
• 3-4 strands saffron
• 1 tsp basil
• 1-2 tbsp extra virgin olive oil

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Method

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

1. To prepare peppers: Cut red pepper in half (or thirds if quite large) and place under pre-heated grill for approx 6 mins until slightly blackened. Remove outer skin with flat knife, and slice into long thin strips.
2. To prepare sauce: Heat olive oil in large shallow saucepan. Chop tomatoes finely, and fry in olive oil until they become pulp. Add basil, salt, pepper and saffron, and stir in roasted red peppers. Add cream and reduce to low simmer.
3. To prepare pasta: Bring 1 litre of water to the boil with 1 tsp sea salt. Add pasta, and cook according to instructions (I say this as fresh egg pasta normally takes less time than bagged pasta, so cooking times vary). Drain pasta well and leave in container to stand.
4. Finally, fold the prawns and cooked pasta into the sauce, return to full heat for 2 mins, then reduce to simmer. Dont leave prawns on heat for too long as they wilt and shrink. Just enough to warm them through. Serve and enjoy!

Vietnamese Prawn Rice Noodle Bowl , one of Stephen Drus's Prawns Variations

Ingredients

Serves: 2 

• 3 cloves garlic
• 6 tablespoons fresh chopped mint
• 4 tablespoons chopped fresh coriander
• 3 tablespoons fish sauce
• 2 tablespoons honey
• 1 lime, juiced

• 2 tablespoons fresh root ginger, minced
• 1/4 teaspoon ground white pepper
• 100g (4 oz) shredded cabbage
• 200g (7 oz) dried rice noodles
• 8 large fresh prawns, peeled and deveined
• 3 tablespoons olive oil

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Method

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

1. Preheat barbecue for high heat. Combine garlic, 4 tablespoons mint, coriander, fish sauce, honey, lime juice, ginger and white pepper in food processor or blender. Process until smooth.
2. Bring a large pot of water to the boil. Cook noodles and cabbage for two minutes, or until done.
3. Meanwhile, coat prawns with olive oil, and barbecue over high heat until golden, turning once.
4. Mince the remaining mint. Serve noodles and cabbage in a bowl, top with sauce and prawns, and garnish with mint.

Tangy and spicy prawn stir fry one of a number of Stephen Drus Pawn Variations

Ingredients

Makes: 4 to 6 servings

• 20 prawns, shelled and deveined
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cornflour
• 1 tablespoon oil
• 1 tablespoon oil
• 1 small red chilli, diced or to taste
• 1 tablespoon finely chopped garlic
• 1 spring onion, sliced

• 1 medium onion, sliced
• 1/2 teaspoon salt
• 1 green pepper, sliced
• 2 tablespoons tomato ketchup
• 2 tablespoons pineapple juice (from the tin of pineapples
• 1/2 teaspoon chilli sauce
• 8 slices tinned pineapple, diced
• 65g roasted cashews

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Method

Prep:15min  ›  Cook:10min  ›  Extra time:5min marinating  ›  Ready in:30min 

1. Season prawns with salt, pepper and cornflour. Let sit for 5 to 10 minutes.
2. Heat a large wok or frying pan with 1 tablespoon oil over high heat. Stir fry the prawns until cooked through, about 3 to 4 minutes or until no longer translucent. Set aside.
3. Heat the same pan with 1 tablespoon oil over high heat. Saute the chilli, spring onions and garlic until aromatic, about 2 to 3 minutes. Stir in the onion and salt; cook until soft, 3 to 4 minutes.
4. Stir in the green pepper, tomato ketchup, pineapple juice and chilli sauce. Add pineapple, cashews and prawns; mix well. Serve.