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Shrimp Jambalaya

Shrimp Jambalaya
Recipe Date:
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Imperial (US)
  • 1 cup long grain rice
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1/2 cup red pepper, diced
  • 2 tbsps minced garlic
  • 3 tbsps Worcestershire sauce
  • 2 cups canned diced tomatoes
  • 3 cups vegetable stock
  • 3 tbsps olive oil
  • 1 cup peeled, deveined medium shrimp, cooked and chopped
  • 1 cup smoked ham or spicy smoked sausage, chopped
  • salt and pepper to taste
  • 2 1/2 tbsps paprika (for cajun mix)
  • 2 tbsps salt (for cajun mix)
  • 2 tbsps garlic powder (for cajun mix)
  • 2 tbsps onion powder (for cajun mix)
  • 2 tbsps cayenne (for cajun mix)
  • 2 tbsps dried oregano (for cajun mix)
  • 2 tbsps dried thyme (for cajun mix)
  • 1 tbsp black pepper (for cajun mix)

In a 6 litre pot add olive oil. Once hot add celery, chopped onion, and minced garlic. Sweat until translucent.

Add in peppers, canned tomatoes, stock, Worcestershire sauce and 4 tbsp of your Cajun spice blend**.  Add rice and cook until tender, stirring occasionally for about 15 minutes. Once rice is tender add in cut shrimp and ham (or any spicy smoked sausage in substitution).

**To make your cajun spice blend combine paprika, salt, garlic powder, onion powder, cayenne, dried oregano, dried thyme, and black pepper. This recipe uses just 4 tbsp of this spice mix and the remaining mix can be kept in an air tight container for up to one year. 

Serve with an off dry or sweet Riesling.

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