and Oyster Jambalaya are my two favorite Jambalayas. In fact, you
could use this recipe for an Oyster Jambalaya too.
you'd like to know more about cooking Jambalaya from scratch click
to 2 lbs of small shrimp (40-50 count or smaller) peeled &
washed (save about a cup of the peelings)
4 stalks celery chopped
1 bell pepper chopped
a black iron pot add a little oil and sauté the onions. Kick up the
heat a little and get them to brown some. Lower the fire a little
and throw in the celery and bell pepper. Continue to cook this down
as described in the Trinity
Cooked Down article.
this is cooking boil the shrimp shells in about 2 cups of water for
about 15 minutes. Strain and reserve 1/2 cup of the liquid.
med. Cloves of garlic minced
the trinity is almost cooked down add the garlic and stir. Cook
until the trinity is cooked down then add the shrimp stock and the
following seasonings. Keep in mind the following amounts are rough,
and, are only a start.
tsp. Creole seasoning (for this dish I like Old Bay
1/2 tsp. salt
1/3 tsp. black pepper
1/4 tsp. Louisiana hot sauce
1 or 2 bay leaves
this in well cook for a minute or so and taste it. Add seasoning as
get a 4 cup measure and add 3 cups of water to it. This is all the
water you're going to use for the dish (maybe). I'll explain
"maybe" a little later.
the shrimp and enough water (from the cup) to cover the shrimp.
to a boil (bubble) and cook until the shrimp turn completely red
stirring often. Why don't I add the rice now? Because shrimp will give
off water as they cook. I don't need any surprises.
it again. You want it a tiny bit salty and a tiny bit more peppered
than you would normally like.
the rice and enough water from the cup to cover everything about
1/4". Stir very well, turn the fire up to med-high and get it
boiling. Stir the pot using a spatula and be sure to completely
scrape the bottom. Lower the fire until you get a decent bubble in
the boil, not too hard a boil. Cover the pot.
few minutes stir the pot and scrape the bottom and re-cover.
Keep the water level just barely at the top of the food. Here's
the "maybe". If you need to add water (read carefully)
microwave it until it is boiling (you can do it in a pot to on the
stove too) then add it. DO NOT ADD COLD WATER.
Keep up the stir, scrape and cover routine until the rice is done
and taste it. Add whatever seasoning you need, stir it one more
time, lower the fire to med-low and let it sit uncovered for about 5
minutes. Stir it completely again and check the consistency of the