Thick soup with rice on shrimp broth.
This kajun seasoned dish is perfect if you want to impress guests but don’t want to spend a bunch of money. Let the shrimp flavor free: boil the shell to add saturation to the dish.
Time: 2 час. 40 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr shell shrimp
- 1 tsp black pepper peas
- 1 onion, 1 half leave whole, chop the other
- 3 celery stalks, 1 cut into large pieces and 2 chop
- 5 cloves of garlic, 3 minced and 2 chopped
- 4 bay leaves
- 2 tbsp. l vegetable oil
- 2 tbsp. l wheat flour
- 1 green bell pepper, chopped
- 1 bunch of green onions, chopped, white and green parts split up
- 160 gr sausage anduette, chopped
- 1 tbsp. l tomato paste
- 1 tbsp. long grain rice
- 450 gr chopped tomatoes
- 1 tsp dried thyme
- A large pinch of cayenne pepper
- 1/2 tbsp. parsley leaves, coarsely chopped
- Louisiana spicy serving sauce
Recipes with similar ingredients: long grain rice, tomatoes, sausage andoui, shrimp, sweet pepper, celery, black peas, bay leaf, ground cayenne pepper, thyme, parsley
Recipe preparation:
- Make shrimp broth: peel the shrimp and put the shells in the middle pan. Chill shrimps until ready to use. Add peas to the pan, half an onion, large pieces of celery, 3 minced cloves of garlic and 2 bay leaves and pour 5 tbsp. water. Bring to a boil, then reduce heat and simmer at low boil until water will not be respected by about a third, from 20 to 30 minutes. Give the broth cool completely and then strain. You should have about 3 tbsp. If you have less than 3 tbsp., Add the right amount of water.
- Cook the jambalaya: heat oil over large pan over medium heat. Add flour and stir constantly. until the mixture is roasted, about 2 minutes. Add bell peppers, white slices of green onion, sausage, tomato paste, chopped onions, celery and garlic, the remaining 2 bay leaves and 1 tsp salt. Cook, stirring frequently, until vegetables become soft, about 5 minutes (add some shrimp broth or water if the mixture sticks). Add rice and mix.
- Add the remaining broth, chopped tomatoes, thyme, cayenne pepper, half green onion and 1 tsp. salt. Shuffle and bring to a boil. Reduce temperature to minimum, cover lid and cook for 15 minutes. Add the shrimp, cover and keep cooking until rice is soft and shrimp prepare, about 5-7 minutes. Remove bay leaf. jambalaya parsley and green onions. Serve with spicy the sauce.
