8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
Jasmine rice (It could be any type of long grain rice)
1 to 2 pounds of fresh Louisiana shrimp
1 pound andouille smoked sausage
1/2-pound Tasso ham
Unsalted Butter
14oz can of diced tomatoes (No salt added)
8oz can tomato sauce (no salt added)
Seasonings
1 Yellow onion
1 green bell pepper
3 ribs celery
4 cloves garlic
Fresh thyme
3 bay leaves
1 Bunch of green onion
Additonal seasonings
Zatarain’s creole seasoning
Chef Paul Prudhomme’s seafood magic
Chef Paul Prudhomme’s poultry magic
Paprika
Cayenne Pepper (Optional)
Preparation of ingredients
Step 1- Chop 1 yellow onion, Green Bell Pepper, 3 ribs celery, 4 cloves garlic, fresh thyme and 1 bunch of green onion. Make sure you chop up the ends to your green onion as well.
Step 2- Chop Andouille smoked sausage and Tasso ham. Chop Tasso ham into mini bite sized cubes. Also Drain 14oz can of diced tomatoes.
Preparing your shrimp and making the shrimp stock
Step 3- Remove shrimp heads and shells. Place into bowl. Add shrimp tails into separate bowl.
Step 4- Cut the back of each shrimp using a sharp knife and remove the black string that is inside the back of the shrimp.
Step 5- Rinse Shrimp off thoroughly with cold water
Step -6 In a medium sized pot, add the shrimp heads and shells all at once. Next add 1 1/2 Quarts warm water. Add 1 Teaspoon of Zatarain’s Creole Seasoning and 1 Teaspoon of Chef Paul Prudhomme’s seafood magic. Stir and cover. Let simmer for 1 hour.
Step -7 Once your stock is finished, Drain the finished stock into a Strainer with a large bowl underneath it. The strainer will strain all the stock leaving only the heads in the strainer and the stock in the bowl. Discard Shrimp heads
Making the Jambalaya
Preheat fire to medium high heat
Step 8- In a large saucepan add 4 tablespoons unsalted butter. Let butter melt.
Step 9- Add 1 Cup chopped onion. 1/2 of chopped green onion (ends), 1/2 Cup chopped bell pepper, 1/2 cup chopped celery and 2 tablespoons chopped garlic. Stir all ingredients together and let sauté’ for 11 minutes.
Step 10- Add cubed Tasso ham. Stir all ingredients and let sauté for 4 to 5 minutes stirring occasionally.
Step 11-Add 1/2 Cup tomato sauce, 2 teaspoons Zatarain’s creole seasoning, 1 teaspoon chef Paul Prudhomme’s seafood poultry magic, 1 teaspoon chef Paul Prudhomme’s seafood magic, 1 tablespoon paprika, and 1 teaspoon cayenne pepper (Optional). Stir and ingredients together.
Step 12- Add Andouille smoked sausage stir.
Step 13- Add 2 tablespoons shrimp stock, 1/2 cup chopped yellow onion, 1/2 Cup chopped green onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped celery, 2 tablespoons of chopped garlic, 14 ounces diced tomatoes, 1 tablespoon fresh thyme and 3 bay leaves. Stir all ingredients together. Let sauté for 10 minutes stirring occasionally.
Step 14- Add Shrimp and stir until combined.
Step 15- Optional Add 1/2 teaspoon Zatarain’s creole seasoning, 1/2 teaspoon chef Paul Prudhomme’s seafood magic, 1/2 teaspoon chef Paul Prudhomme’s poultry magic, 1/2 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Stir all ingredients together.
Turn your fire down from medium high to medium low heat
Step 16- Add 2 Cups rice and 3 1/2 Cups shrimp stock. Stir all ingredients together and let simmer for 20 to 25 minutes or until rice is cooked. Once done remove bay leaves.
Serve Hot and enjoy!
YouTube instructional video
