Cajun cooking is a very fundamental dish consisting of very common ingredients, such as jambalaya or gumbo. The jambalaya is like the Spanish paella – but more spicy and hot. So here is a Cajun dish, called Shrimp Jambalaya, for you to add in your special menu.
Ingredients: • 2 tbs oil • 3tbs flour • 1 cup tomatoes, chopped • ½ cup ham, diced • 2 cups chicken broth or water • 1 cup rice (soaked for an hour) • 450 gm shrimp, shelled and de-veined • 1 large onion, chopped • 1 small bell pepper, chopped • 2 cloves garlic, chopped • ¼ cayenne pepper • ¼ tsp crushed thyme • Salt to taste
Method: Put 4 cups of water into a pan and add some bony chicken pieces with a few fresh herbs and some garlic and let it simmer. As you have 2 cups of the liquid left in the pot (reduced by half, that is), your stock is ready. Now comes the most interesting part of your cuisine. Heat the oil in a pot. Make a pulp by adding the flour to the oil and stirring constantly. Lower the heat when the pulp is deep brown, add the ham, onion, and bell pepper. Stir occasionally. When the vegetables turn soft, add the garlic, herbs, tomatoes and broth. Bring to a boil and then lower the heat and left it cook for 15minutes. Then increase the heat, add the rice and bring it to a boil. Now reduce the heat, cover the pot and simmer for 15 minutes. Add the shrimp and cook for another 5 minutes. Your dish is ready!
To an extent, Cajun food was introduced to the world by Master Chef Paul Prudhomme, the owner of the K-Paul restaurant of New Orleans.
Ingredients: • 2 tbs oil • 3tbs flour • 1 cup tomatoes, chopped • ½ cup ham, diced • 2 cups chicken broth or water • 1 cup rice (soaked for an hour) • 450 gm shrimp, shelled and de-veined • 1 large onion, chopped • 1 small bell pepper, chopped • 2 cloves garlic, chopped • ¼ cayenne pepper • ¼ tsp crushed thyme • Salt to taste
Method: Put 4 cups of water into a pan and add some bony chicken pieces with a few fresh herbs and some garlic and let it simmer. As you have 2 cups of the liquid left in the pot (reduced by half, that is), your stock is ready. Now comes the most interesting part of your cuisine. Heat the oil in a pot. Make a pulp by adding the flour to the oil and stirring constantly. Lower the heat when the pulp is deep brown, add the ham, onion, and bell pepper. Stir occasionally. When the vegetables turn soft, add the garlic, herbs, tomatoes and broth. Bring to a boil and then lower the heat and left it cook for 15minutes. Then increase the heat, add the rice and bring it to a boil. Now reduce the heat, cover the pot and simmer for 15 minutes. Add the shrimp and cook for another 5 minutes. Your dish is ready!
To an extent, Cajun food was introduced to the world by Master Chef Paul Prudhomme, the owner of the K-Paul restaurant of New Orleans.
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Originally published in blurtit.com on 24th September, 2006 19:32
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