Jambalaya

Ingredients:        The Cajun Trinity

One medium or large yellow onion

One large green bell pepper

4 stalks celery

                                    The Saints

One bunch green onions

4 cloves garlic

                                    The Devil and Miss Jones

1 pound Andouille sausage

2 pounds raw shrimp

                                    The Sinners

2 Jalapeno peppers

2 cups white rice- cooked

4 tablespoons vegetable oil

Bayou St. James Creole Seasoning

Salt and pepper to taste

French bread

First prepare all your ingredients so later you can concentrate on assembling them. 

Thaw raw shrimp if frozen.  This can be accomplished by dropping them into a few inches of hot water in your sink.  They will be thawed in about 10 minutes. 

Remove shells from shrimp.  Set shrimp aside.

Start cooking your rice.  If it is finished before you need it, leave the lid on and set off of the heat.  

Finely chop all vegetables: Onion, bell pepper, celery, green onions, garlic, and jalapenos.  Set these aside in a bowl together. 

*Optional (but advised).  Toss the shrimp with a couple of tablespoons of Bayou St. James Creole Seasoning.  Put a couple of tablespoons of oil in a separate skillet and get it hot (just about smoking).  Put 1/3 of the shrimp in the skillet and do not touch for at least 3 minutes.  This brings a nice crust and more flavor to the shrimp and you will thank yourself later for this extra step.  Turn shrimp over a cook for another few minutes until they are pinkish white and do not over cook.  You will need an extra bowl to hold the cooked shrimp while you repeat this step with the remaining shrimp.  Warning! You will probably smoke up the kitchen a little during this step.  Turn on the vent hood and remind yourself that all your trouble will be rewarded soon.  When you are done cooking the shrimp, don’t forget to scrape all the little bits of goodness out of the skillet and include them with the shrimp.  You guessed it.  More flavor!

Cut or break up the Andouille into small pieces. 

Put oil in the bottom of a large pot or Dutch oven and put on the heat.  Any pot will work, but a heavier pot is easier to use.  Cast iron is the best.  It is important to let your cooking vessel get hot before you add the ingredients.  The oil should be just about smoking. 

Stir the vegetables as they cook and scrape the sides of the pan periodically with a wooden spoon.  Bits of organic goodness will stick to the sides of the pot and will need to be set free.  Caramelize the vegetables.  This means keep cooking and scraping until they take on a brownish tint.  The caramelization means the sugars in the vegetables are being cooked.  This is a very good thing and adds great flavor.  You should not leave your dish unattended during this process. You do not want the ingredients to burn. 

Assembly:

As soon as the vegetables are finished you can assemble the rest of your Jambalaya.  You are getting close now.  You can almost taste it.  The wait is almost unbearable but you can do it! 

Turn the heat, on the vegetables, down to medium- low.  Add the Andouille and mix well.  Add the rice and continue to mix.  You can add as much or as little rice as you wish.  If it looks good, I sometimes stop short of the full 2 cups.  Use your judgment. 

Now is the time to add some salt and pepper.  This recipe needs some salt, which brings all the flavors together.  Taste as you go (as if you haven’t already), you’ll know when you get it right. 

Add the shrimp last.  Scrape the sides of the pan one more time.  Serve with a hunk of French bread.  In Louisiana, they usually break off a chunk instead of cutting it.  In your euphoric state of gastronomic bliss, don’t forget to turn off the heat. 

If you did not choose the optional method of pre-cooking the shrimp, you will need to cook them in the dish.  I like to use this optional method because it really brings out the flavor of the shrimp.  If shrimp is done properly, it should almost pop when you bite them.  If you need to save a couple of minutes, or don’t have an extra skillet then you can go to option B

Option B: 

When you are finished caramelizing the vegetables, first turn the heat down to medium-low.   Add the Andouille.  Add the rice and mix.  Add some BSJ Creole Seasoning, salt and pepper to taste.  Add the raw shrimp directly to the pot and stir.  The heat of the other ingredients will cook the shrimp in a few minutes.  They are finished when they are pinkish white. 

Lastly enjoy with good company.  Whoo boy!