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    • #22722
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      http://www.foodnetwork.com/recipes/p…ipe/index.html

      Ingredients
      Jambalaya Mix, recipe follows
      Jambalaya Mix:
      1 cup long-grain rice
      3 tablespoons dried minced onion
      1 tablespoon dried parsley flakes
      1 tablespoon beef bouillon granules
      1/2 teaspoon dried thyme leaves
      1/2 teaspoon garlic powder
      1/2 teaspoon ground black pepper
      1/4 teaspoon cayenne pepper
      1/4 teaspoon salt
      1 bay leaf
      In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.
      Pour into cellophane bag. Store in an air-tight container.


      2 1/2 cups water
      1 (14-ounce) can diced tomatoes
      1 (8-ounce) can tomato sauce
      1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
      1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

      Directions
      In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.
      Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes.
      Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

      Alton Brown Shrimp Gumbo
      http://www.foodnetwork.com/recipes/a…ipe/index.html

      4 ounces vegetable oil
      4 ounces all-purpose flour
      1 1/2 lbs raw shrimp, whole, head-on medium-sized (31-50 count)
      2 quarts water
      1 cup diced onion
      1/2 cup diced celery
      1/2 cup diced green pepper
      2 tablespoons minced garlic
      1/2 cup peeled seeded and chopped tomato
      1 tablespoon kosher salt
      1/2 teaspoon fresh ground black pepper
      1 teaspoon fresh thyme, chopped
      1/4 teaspoon cayenne pepper
      2 bay leaves
      1/2 lb andouille sausage, cut into 1/4-inch pieces and browned
      1 tablespoon file powder
      Directions:

      1) Preheat the oven to 350 degrees F.

      2) Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
      Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

      3) While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
      Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil.
      Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart.
      Remove from the heat and strain the liquid into a container, discarding the solids.

      4) Once the roux is done, carefully remove it from the oven and set over medium-high heat.
      Gently add the onions, celery, green peppers and garlic and cook,
      moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
      Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
      Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes.
      Turn off the heat, add the shrimp and sausage and stir to combine.
      Add the file powder while stirring constantly.
      Cover and allow to sit for 10 minutes prior to serving.
      Serve over rice.

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