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Friday, March 04, 2011

Shrimp, Italian Sausage and Mushroom Jambalaya (video)


Audio Introduction



 


Here is a simple way to combine the forces of Gulf of Mexico shrimp, hot Italian sausage and fresh button mushrooms to create an exceedingly tasty and moist surf-and-turf jambalaya.

Ingredients

  • 2 lbs. large Gulf of Mexico shrimp, shelled and deveined
  • 1 lb. Hot Italian sausage, 1/2" slices
  • 8 oz. button mushrooms, sliced
  • 1 large onion, chopped
  • 1 1/2 cup green onions, chopped
  • 1 cup canola oil
  • 1 pk. Lipton's Beefy Onion Soup Mix
  • 1 tsp. Old Bay seasoning
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. red pepper
  • 1 tsp. ground cayenne pepper
  • 1 tsp. salt

Instructions

Using a #10 cast-iron skillet (or similar large skillet) begin by frying the Italian sausage on medium heat in the 1 cup of canola oil for about 10 minutes before adding the chopped onions and bell pepper. Continue cooking until the onions become translucent.

Next, add the 2 lbs. of shrimp and packet of Lipton's Beefy Onion Soup Mix and cook on medium heat for another 10 minutes before adding the sliced mushrooms. Next, add in all of the dry seasoning and mix well. Continue cooking until the mushrooms have been reduced to about half their size - stirring occasionally (about 7 - 8 minutes). 

Now stir-in the 1 1/2 cups of chopped green onions and continue cooking on medium heat for a couple of minutes.

Finally, turn off the heat and add the 4 cups of cooked white long grain rice in stages and mix thoroughly. It is important that the rice is distributed evenly throughout. Put the cover back on and allow the jambalaya to cool down for a few minutes before serving.

This meal goes well with slices of toasted garlic butter French sour dough bread. Makes 8 - 10 servings. 

Note: Don't be at all surprised if your dinner guests ask for seconds and thirds. You may want to start by serving smaller portions. Just sayin'...

Enjoy! Ahheee!!




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