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HOT
SAUSAGE AND SHRIMP JAMBALAYA
THE RIVERBARGE CRUISE LINE
The River Explorer barge cruises from New Orleans along
the lower Mississippi and the connecting waterways and
bayous, much of it through Cajun and Creole country.
Most of the cruise’s cuisine features regional
specialties such as this.
Their recipe:
1 1/2 pounds hot link sausage, cut in 1/2 inch pieces
1/2 large yellow onion, chopped
1/4 cup chopped parsley
1 garlic clove, minced
1 1/4 cup water
4 oz diced tomatoes with juice
1/4 teaspoon thyme
1 1/2 cups rice
1 pound shrimp
1 teaspoon salt if needed
Put sausage in large, heavy iron skillet and cook. Add
onions and let cook with sausage until onions are clear.
Add parsley and garlic. Cook for a few minutes until
parsley is limp. Add water, tomatoes (mashed with spoon),
thyme, and salt. Bring to a boil. (May be prepared in
advance to this point). If made in advance, bring this
mixture to a boil again. Add rice and shrimp. Bring
to a boil. After boiling, stir once and put heat on
low and cover. Check mixture and lift with a fork if
it is sticking. If it looks like liquid is needed, add
another 1/2 cup of water.
Yield: 10 servings
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