Jambalaya

Contributed by Whitney Beck

Notes:

The jambalaya is pretty hot if you use the jalapeno, but it can be substituted out for a milder pepper or not used at all.

Ingredients:

¼ cup peanut oil

1/3 cup flour

1 Large white onion, diced

4 celery stalks, sliced

1 jalapeno, diced

3 cloves garlic, pressed

1 lb hot Italian sausage

1 kielbasa

2 14.5 oz cans dice tomatoes

1 T dried thyme

½ tsp. cayenne pepper

1 cup calrose rice

2-4 cups water

1 lb cocktail shrimp, cooked

Directions:

-In a medium pan, brown the Italian sausage and kielbasa over medium heat.

-Heat a large saucepan over medium-high heat. Swirl in the oil, sprinkle the flour evenly over the oil, then immediately reduce the heat to very low (or take off the burner! If this burns START OVER!!). Cook undisturbed for 20 seconds, then whisk briefly to incorporate the flour into the oil. Now let the roux cook for one minute undisturbed, then cook for an additional 3 to 4 minutes, or until the mixture turns light brown, whisking frequently.

-Stir in the onion, pepper, celery, and garlic until they are coated with the roux. Raise the heat to medium and cook for 5 minutes or until the vegetables soften considerably, but not until they’re limp, stirring constantly. Add the sausage and kielbasa and cook for 2 minutes stirring occasionally. Stir in the tomatoes with their juice, the water, rice, thyme, and cayenne. Make sure the rice is completely submerged in the liquid. Cover, reduce heat to low, and simmer for about 30 minutes, until the rice is tender. Stir occasionally while the stew is simmering.

-Uncover the pan and stir in the shrimp. If the stew is too thick, stir in water in ¼ cup increments until it is again soupy, but still thick. Cook uncovered for about 2 minutes until the shrimp are fully incorporated. Serve immediately. Notes: I usually add 3 cups of water. Adjust this to how thick you like the jamb! You can also substitute chicken for the shrimp. For the tomatoes, one 28 oz can of crushed tomatoes can also be used.