Florida Jambalaya
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
40
Sourness
42
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
3 tbsps
Butter1 cup
Onion (chopped)450 g
Smoked Sausage1 cup
White Rice (long-grain)2.25 cups
Chicken Broth (canned)1 cup
White Wine (dry)1 tsp
TurmericDirections:
1
Melt butter in heavy large saucepan over medium heat
2
Add onion and garlic and sauté until just soft, about 5 minutes
3
Add sausage; sauté until beginning to brown, about 5 minutes
4
Add rice and stir to coat with pan juices
5
Mix in potatoes, broth, wine, pimientos with juices and turmeric
6
Season with salt, pepper and cayenne
7
Bring to boil; stir well
8
Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes
9
Mix in shrimp and chopped cilantro
10
Cover and cook until shrimp are just cooked through, about 4 minutes
11
Melt butter in heavy large saucepan over medium heat
12
Add onion and garlic and sauté until just soft, about 5 minutes
13
Add sausage; sauté until beginning to brown, about 5 minutes
14
Add rice and stir to coat with pan juices
15
Mix in potatoes, broth, wine, pimientos with juices and turmeric
16
Season with salt, pepper and cayenne
17
Bring to boil; stir well
18
Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes
19
Mix in shrimp and chopped cilantro
20
Cover and cook until shrimp are just cooked through, about 4 minutes
21
Mound jambalaya on large platter
22
Garnish with cilantro sprigs and serve
23
Mound jambalaya on large platter
24
Garnish with cilantro sprigs and serve