A Conscious Feast by Nicole Aloni

Shrimp jambalaya

This recipe is perfect for a crowd; Jambalaya is really great party food. Or, divide it into thirds and freeze two batches for later.

Makes 12 to 15 servings

Preparation time: 75 minutes

• 1 1/2 large onion, finely chopped
• 2 bunch scallions
• 1/2 c. chopped cilantro
• 2 stalk celery, diced
• 1/2 green or red bell pepper, diced
• 1 1/2 teaspoon minced garlic
• Salt, fresh cracked black pepper
• 2 to 3 teaspoons cayenne pepper
• 1 1/2 lb hot links, Andouille, or other spicy, fully-cooked sausage
• 1/3 c. vegetable oil
• 5 bay leaves
• 7 1/2 c. chicken broth
• 1 lb. jumbo, raw shrimp (about 36) defrosted
• 3 3/4 c. long grain white rice (or jasmine or basmati)

1. Finely dice all of the vegetables and put into a large flat pan. Liberally dust the top with kosher salt, cracked black pepper and cayenne pepper.  Set aside.
2. Slice sausage into 1/4″ discs.  In a heavy (preferably cast iron) skillet over medium high heat, add the oil, then sauté the sausage slices until browned.  Remove from the pan with a slotted spoon.  Add in the diced vegetables; lower the heat to medium, and sauté until well browned.  Remove from heat.
3. Combine the chicken broth, browned sausage, bay leaves and vegetables in stockpot and taste for salt and pepper (black and cayenne).  Bring to a boil, add rice and return to a boil for one minute.
4. Lower heat to medium low and add shrimp.  Stir to mix and cover. Cook until rice is done and has absorbed the liquids, about 25 minutes.
5. Serve immediately or let cool then refrigerate, or freeze.
6. To serve: defrost, then reheat in the microwave or on the stovetop.
Tagged as: cajun, party food, shrimp