Tuesday, October 27, 2009
I'm always in the mood for something spicy. Tonight I made some Cajun shrimp jambalaya. To cut time in half, I cooked the sauce in a skillet and the rice in a rice cooker.
1 onion diced
1 rib celery diced
1/2 red pepper diced
4 cloves garlic minced
2 cups cooked ham/kielbasa/chorizo
1 can diced tomatoes drained
1/2 tsp dried thyme
1/4 tsp cayenne pepper
2 tsp Cajun spice mix
10-12 large shrimp, peeled and de-veined
2 cups rice cooked in 2 cups chicken stock
2 green onions sliced
Cook the rice in a rice cooker with chicken stock.
Meanwhile, heat olive oil on a skillet and sauté onions, celery, red pepper and garlic until softened. Add ham/kielbasa/chorizo and brown. Add spices, tomatoes and simmer until sauce thickens. Add shrimp and cook through. Once rice is cooked, pour jambalaya mixture in and mix through. Scatter green onions on top.