Monday, August 22, 2011

Cajun Week!

Good evening bloggers! As you all noticed, two days ago, our breakfast week came to a lovely end. I tooka day off to gain my marbles back and decide what to do for this upcoming week. With the help of my friends, I have decided to do Cajun Week. To kick start this week off in good taste, we will be doing one of many version of a jambalaya. This version of jambalaya is Cajun, therefore, comes from Louisiana's low-lying swamp country where the items are readily available for the taking. This version is also known as "brown jambalaya". Well, now that we know a little more about this dish, let's get cooking!

Shrimp Jambalaya

You will need:

  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 onions, chopped
  • 1 clove garlic, chopped
  • 1/4 pound ham, cut into strips
  • 2 cups canned tomatoes
  • 2 pounds shelled, deveined shrimp
  • 3 cups water, broth or fish stock
  • 2 cups rice
  • Salt and pepper to taste
  • Dash of Tabasco sauce

Still with me?

  1. Melt the butter in a large Dutch oven and blend in the flour.
  2. Add the onions, garlic and ham and cook just until the onion becomes transparent.
  3. Add the tomatoes and cook them down for a few minutes.
  4. Add salt and pepper to taste.
  5. Wash the rice well and add to the sauce; add more water, if necessary.
  6. Cook until the rice is done.
  7. Add the shrimp and cook on low heat for 5 to 10 minutes, until shrimp looks opaque. 
  8. Do not overcook shrimp, or they will become tough.
  9. Watch closely as the rice cooks, to be sure there is enough liquid to keep from burning. 
  10. Add water, tomato juice or V-8 if necessary.
  11. Enjoy!

I hope you all have a splendid evening. Come back tomorrow for another Cajun recipe sure to delight your stomaches and mouths. In the mean time, check out this video, also sure to make your day. Happy blogging to all!