Jambalaya

Another recipe we love using leftovers for is the Jambalaya. Whenever we have rice left over, we might as well make our versions of a stir-fry or Jambalaya.

For this you`ll need some cooked rice, we chose the Spanish Rice (recipe on the Burrito Recipe) since it already contains so much flavour and some beans.

De-shell the thawed shrimp and reserve the shrimp in the fridge.

To make a shrimp stock, add the shells to a pot with 2 cups of water, the spices and the vegetables (chopped into small pieces). Bring to a boil and lower the heat to low. Cover with a lid and cook for 30-40 minutes.

In a large pan, saute chopped onion, green chilies and sausage (out of the case) for about 3 minutes on medium heat. Add the minced garlic and cook for another minute. Crack both eggs into the pan and mix with a wooden spoon constantly until you have scrambled eggs. Add the Cajun spice and tomato sauce and cook for about 2 more minutes.

Add half a cup of the shrimp stock and the shrimps. Cook for about 6 minutes to let the stock reduce to half, you can add more broth if necessary. Add the drained beans and cooked rice, mix and cook until everything is cooked and warmed through, 5-10 minutes.

Adjust the seasoning to your taste with more salt and pepper and eat with generous amounts of hot sauce and sour cream. Garnish with fresh celery and parsley.

Jambalaya Style Rice

Servings: 4

Time: 1 Hour

Ingredients

2 Cups Spanish Rice (or regular cooked rice)

½ Cup Black Beans (or 1 full cup in case of regular rice)

¼ Cup Tomato Sauce

8-12 Large Shrimps (uncooked, shell on)

4 Sausages (Bangers)

¼ Spanish Onion

1 Garlic Clove

½ Cup Shredded Beef (optional)

2 tsp Cajun Spice

2 Eggs (optional)

1-2 Green Chilies

For the Shrimp Stock:

8-12 Shrimp Shells

2 Cups Cold Water

1 Bay Leaf

½ Tbsp Peppercorns

1 tsp Coriander Seeds

1 tsp Salt

½ tsp Smoked Paprika

½ Spanish Onion (sliced)

¼ Carrot (sliced)

1 Celery Stalk (sliced)

Step-by-Step

1.       Add all the ingredients of the Shrimp Stock to a medium pot and bring it to a boil. Lower it to a simmer, cover and let it cook for 30-40 minutes.

2.       Saute chopped onions and chilies in medium heat for about 3 minutes. Add minced garlic and cook for another minute. Scramble two eggs into this mixture and then the tomato puree and Cajun spice. Let cook for 2-3 minutes.

3.       Add the shrimp and a ½ Cup of Shrimp Stock and let it reduce for a few minutes.

4.       Add the drained beans and cooked rice and cook for another 5-10 minutes until cooked and warmed through.

5.       Salt and Pepper to taste.