For those of us who did not have the good fortune of visiting New Orleans for Mardi Gras during spring break, Rachel and I have come up with a crafty recipe, full of Weshop ingredients, to bring you a taste of the Big Easy. Jambalaya is a simple recipe that combines a wide variety of ingredients and spices subject to change, depending on your chef’s preferences and availability of ingredients. Moreover, you can always adjust measurements to feed anywhere between four and fifty people. So whether you want to have an intimate dinner or show off to your hall mates, this dish hits the spot. Traditional Jambalaya is made with chicken, Andouille sausage, Tasso ham, shrimp, okra, green peppers, tomatoes and onions. However, feel free to spice things up by fashioning a new version of this classic dish.
Currently at Weshop all of the ingredients for the Jambalaya recipe we will provide you are in stock: one green pepper, one large onion, one bag of frozen shrimp, one can of diced tomatoes, one cup of chicken broth, white rice, and, if you so desire, chicken parts. But keep in mind, for those observing Lent, this will have to remain a meatless dish. Our recommendation: wait until Easter to make this dish. The spices you will need are paprika, cayenne pepper, black pepper, oregano, and salt (to taste).
Once you have procured all of your delectable ingredients, assemble your kitchen supplies: one large pot (with a lid), cutting board, knives, a wooden spoon, and measuring utensils if you have them.
The first step is thawing the frozen shrimp. This can be done by putting them in a bowl and running cold water over them. This should only take a few minutes, and then you can place the shrimp in the fridge. The second step is chopping up all of your vegetables—if you want to enhance flavor, sauté them in a bit of olive oil or butter, but only for about a minute. Proceed by adding the can of diced tomatoes, one cup of water, one cup of chicken broth, one cup of rice, and the chicken parts if you selected them. Then add your spices. If you like spicier dishes, add about two teaspoons of cayenne pepper as opposed to just one. Add a teaspoon of paprika, oregano, and black pepper. Add salt to taste. Stir the ingredients together and then cover and place on low heat for one to two hours. Add the shrimp with about thirty minutes to go on the cooking time. You will know when this dish is ready when the rice is soft and a wonderful smell has permeated every inch of your dorm—making it smell a little less like dirty laundry and a little more like the spicy Cajun aroma of the bayou. Bon Appetit!
Peace and Love,
The Freshmen Foodies
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