If you now me, then you know of my love of all things New Orleans. The food, the people, the culture, the music, the ambiance, did I mention the food? I love Remoulade's situated right on Bourbon street in the heart of the French Quarter. Its somewhere that I frequent, when in NOLA, and if you are a fan of yelp, you can read me waxing poetically about my love of this restaurant.
When I was there in 2007, I fell in love with their Jambalaya. As luck would have it, I found the recipe on their website, and printed off a copy for my cookbook. I have made it many times over the past few years, and it has become a staple in my cooking.
If you are in the NOLA area, Remoulade's is a must stop. If you can't make it there, well, you can have a little taste of NOLA right in your home. I like to make it when watching Saints games...
2 pounds jump shrimp, peeled and deveined
2 tablespoons vegetable oil
1/2 pound seasoned sausage, such as andouille, diced
1/2 cup green onion
2 cloves garlic, chopped
1/4 cup fresh parsley
1 cup chopped green pepper
1 1/2 cups canned tomatoes
1 teaspoon crushed thyme
1/8 teaspoon Cayenne pepper (I use 1/4 I like it a little hotter)
1/2 teaspoon salt
1 1/2 cups broth
1 cup long grain rice
1 - prepare shrimp.
2 - in a dutch oven or a heavy pan with a tight-fitting lid, saute sausage in the oil for about 3 minutes
3- Add garlic, onion, and green pepper, cook til tender
4- Add parsley, tomatoes, seasonings, rice and water. stir in thoroughly then add shrimp
5- Bring to a boil, reduce heat and cover tightly
6- cook without stirring over low heat, or transfer to 350 degree oven for 25-30 mins until rice is fluffy (I prefer the oven method)
7 - remove bayleaf before serving.
The chief commentator couldn't get enough of this. I think he ate 3 bowls the first night (and I had made homemade corn bread to go with it!) He was delighted beyond all belief. I of course love it, and have considered it a staple in my kitchen for a while now.
I do double the cayenne in the recipe when it's just him and I. The 'normal' 1/8th teaspoon howeer is fine for the kids, and they love eating the recipe as well.