Shrimp Jambalaya (Kevin's Christmas Paella)

courtesy of Kevin Lacassin

www.NolaFoodie.com

The first time I ever attempted a shrimp jambalaya was on Christmas Eve of 2006.  We went to Lara’s parents house for dinner and since it was tradition to eat non- meat items, I volunteered to cook a dish.  My first instinct was paella, but I had never cooked it before and didn’t want to experiment for a family dinner.  Lara insisted and even let me open one of my Christmas gifts early, a paella pan, but I still refused.  I compromised by doing what I knew well, jambalaya.  I took a basic Creole jambalaya (I generally cook the Cajun variety) and added the mussels to make it more paella-like.  If you want a traditional Creole jambalaya, leave out the other seafood and stick to fresh gulf shrimp.  Otherwise, play around and have fun!

Serves 4

INGREDIENTS

• 1-2 pounds SHRIMP, peeled and cleaned
• 1 pound mussels, cleaned (optional)
• 1 can (14.5 oz.) chopped TOMATOES, drained with liquid reserved
• 2 medium ONIONS, chopped
• ½ green BELL PEPPER, chopped
• 4 stalks CELERY, chopped
• 4 cloves GARLIC
• 1 bunch GREEN ONIONS, chopped
• 4 tablespoons BUTTER
• 2 cups long grain white RICE
• 3 cups liquid (1 cup reserved TOMATO JUICE, 2 cups seafood or shrimp STOCK)
• dried BASIL, THYME and OREGANO, to taste
• BLACK PEPPER, SALT and CAYENNE pepper, to taste
• 5-quart cast iron Dutch Oven

METHOD

1.     In a cast iron Dutch oven, melt 4 tablespoons of butter, then add the trinity of onions, bell pepper and celery; continuously stir and sweat for about ten minutes, until all are soft.  If necessary, add more butter or some olive oil.  

2.     Add tomatoes, chopped garlic and half of the green onions and sweat for another 5 minutes while stirring.

3.     Add rice and fold all ingredients together.

4.     Add the liquid ingredients and bring to a boil.  Lower the temperature to a simmer, cover and LEAVE it to cook for 20 minutes. 

5.     Uncover and check to make sure rice is almost cooked.  Add remaining chopped green onions and shrimp and fold all ingredients together.  If you are in the mood, place mussels (or clams) on top of rice and replace cover.  Let simmer for another ten minutes while seafood cooks.

6.     Remove from heat and let sit for five minutes before serving.