I had never heard of Jambalaya, but it looked delicious when I saw Shrim & Crayfish Jambalaya on REMCooks. (Kees had heard of it, because it is the title of a Carpenters song. Go figure.) I decided to try it, and I am glad that I did because it turned out to be absolutely delicious. Thanks Richard, I will definitely make this again.
Jambalaya is a creole version of paella from Louisiana. The recipe I used is mostly Richard’s, with a few changes. For instance, crayfish is not easily available around here so I made it with shrimp only. I like to use the whole animal, and so I made the stock from the heads and shells of the shrimp. This dish is easy to make and has great depth of flavor. I used the low end of the amount of cayenne and white pepper as specified by Richard, and it had just the right level of heat. You should try it. You’ll love it even if you like it only half as much as we did.
500 grams (1.1 lbs) medium shrimp with heads (or 250 grams (0.55 lb) peeled shrimp)
120 grams (3/4 cup) rice
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp ground cayenne pepper
1/8 tsp white pepper
1/2 tsp black freshly ground pepper
2 Tbsp butter
200 grams (1/2 can) of peeled tomatoes, pureed in the food processor
4 green onions (scallions), thinly sliced
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, diced
1/2 tsp dried thyme leaves
2 Tbsp minced fresh flat leaf parsley
1 bay leaf
1/2 tsp salt
1/4 tsp freshly ground black pepper
Preheat the oven to 180ºC/350ºF.
This is great with a nice sauvignon blanc. We enjoyed it with a Sancerre, and squeezed a bit of lemon juice on the jambalaya to brighten up the flavors and make it work with the wine even more.
Two years ago I blogged about a very handy trick: how to let aerate a bottle of wine in less than a minute using a blender. It works like a charm and I still use it often. The best part is the shocked look on people’s faces when they see someone they think is a connoisseur pour expensive wine into a blender But it actually works, too.