Jambalaya

This is a classic dish that there are literally thousands of different recipes for. There are two main varieties of jambalaya: Creole and Cajun. Creole style jambalaya includes tomatoes and Cajun does not. Both varieties use the "holy trinity" of peppers, celery and onions, but the Cajun version (since more characteristic of the swamp lands of Louisiana) use a wider variety of meats including: crawfish, shrimp, oysters, alligator, duck, and turtle. This recipe leans in both directions, so I'm calling it "Crajun" Style Jambalaya.

Tips:

Stock up - I like to buy a variety of dried peppers and herbs to always have on hand. Over time, they do loose their potency, but they sure last a lot longer!
Check the shrimp - Even though the label of shrimp says "peeled and deveined" there is always a chance that a shrimp was overlooked (and no one wants to eat that part of a shrimp).

  Prep Time: 5-10 minutes 

Cook Time: 10-15 minutes  

Servings: 4-5 servings

Stock

1/2 pound large shrimp, deveined

2 cups water

1 teaspoon (1 clove) garlic , minced

1 teaspoon salt

2 cups instant white or brown rice

1 Tablespoon oil

1 medium onion, chopped

1 stalk celery, chopped

1/4 cup (1/2 large) green bell pepper, chopped  

1/4 cup (1/2 large) red bell pepper, chopped

1/4 cup (1/2 large) orange or yellow bell pepper, chopped
1 Tablespoon (3-4 cloves) garlic, minced
1 large chipotle pepper, dried and ground
2 teaspoons paprika
1 teaspoon red pepper flakes
1 teaspoon salt 
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper


Directions: 

1) If frozen, thaw out shrimp under cool running water or in the refrigerator. Peel the shells from the shrimp and make sure that the vein in the back of the shrimp is removed. 

2) In a medium saucepan combine the water, shrimp shells, garlic and salt. Over medium high heat, bring the water to a boil. When boiling, remove the shrimp shells with a slotted spoon. Stir in the rice and cook to manufacturer's instructions. Set aside.

3) In a large saute pan, heat the 2 Tablespoons of oil over medium heat. Add the the pan the onion, celery and peppers. Saute until the vegetables are tender.

4) Next add the shrimp, garlic, chipotle, paprika, red pepper flakes, salt, oregano, pepper and cayenne. Cook, until the shrimp begins to curl and turn pink (about 2 minutes each side).

5) Add the cooked rice to the saute pan. Stir until all of the ingredients are combined and the rice is heated through. Serve immediately.