Sensual Energies

Tuesday, August 15, 2006

Recipe of the Week

I usually change recipes to suit my own tastes so I made a few substitutions like with the seasonings, oysters and type of fish but it still came out good. My mother, who is a picky eater, loved it. If you try it, let me know what you think.

Seafood Jambalya

2 Tbsp olive oil
1 lb. chorizo sausage, cut into thin slices
1 large bell pepper, any color, diced
1 large onion, diced
3 ribs celery, diced
1 small head garlic, cloves peeled and minced
Creole seasoning to taste
Salt and pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 lb. medium shrimp, peeled
1/2 lb. fish fillets, diced (trout, catfish, redfish, bass, or bluefish)
2 bay leaves
3 cups long-grain rice, rinsed
6 cups water
1 pint shucked oysters, with their liquor
2 bunches scallions, thinly sliced
1/4 tsp red Tabasco sauce, or to taste

Combine oil and sausage in a heavy-gauge pot or large wok over high heat, and sauté for about 5 minutes, stirring occasionally. Add the pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Sauté, still over high heat, for about 10 minutes, or until the vegetables have browned and caramelized.

Add the tomatoes, shrimp, fish, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes or until the rice has absorbed most of the liquid. Turn off the heat; fold in the oysters and scallions, cover, and let sit for about 10 minutes. The jambalaya will continue cooking from residual heat.