Jambalaya – Classic Shrimp and Andouille Sausage – PoorMansGourmet

This is hands down the BEST Jambalaya Recipe I’ve ever had, and I would highly recommend it! Not just because it’s my recipe, but because my recipe has what the others don’t… FLAVOR! Don’t take my word for it. Watch this Jambalaya recipe and see for your self. Get the full recipe here: https://poormansgourmetkitchen.com/jambalaya-with-shrimp-and-andoulli-sausage.html

Crawfish Ettouffee: https://www.youtube.com/watch?v=-EVaC4fv4B0&list=PLgpSuUqzreMORsyvNrSXS7t6OC8Z0IzNe&index=2

Southwestern Chicken Pot Pie: https://www.youtube.com/watch?v=-_AKd3ifOMU&list=PLgpSuUqzreMORsyvNrSXS7t6OC8Z0IzNe&index=21

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Welcome to the poor man’s gourmet kitchen where we share gourmet recipes and a little bit wonder now check this out first thing you want to do is start cutting your andouille sausage into bite-sized pieces then you want to start cooking that in a large pot with some

Olive oil over medium heat just drop the sausages right there on the bottom and start to brown meanwhile I’m going to need half of an onion you can chop this into shallots then you want to chop some mild peppers I’m using lunchbox peppers but you can use bell pepper or whatever you prefer

The important thing is that you get these into some julienne slices and of course we’re going to chop some garlic as you can see we get some good color on this Unduli sausage this is a good time to add those shallots and all that chopped pepper and once you’ve got

Everything stirred in just throw the lid on it and let it soften up a little bit now another important ingredient is the rice and this really affects the flavor if you don’t clean it make sure you give it a good rinse two to three times make

Sure you get all that chalky stale taste out of it make all the difference in the world if you do it this way now back to the pot we want to add a few ingredients like that chopped garlic and we’re going to add believe it or not some anchovy paste really going to

Happen the flavor as well now you need a stock in there but I like to pour some clam juice in there before I add the chicken broth this helps the flavor also give that a good stir make sure those flavors are mixed in there then you have

The rice okay that’s a secret here – really good jambalaya now once you’ve flattened it out across the top here you can start judging how much chicken broth you’re going to be adding it and I always touch with my finger here to the top of that rice and

Go to the first knuckle okay this is just kind of a chef’s trick you pour in the broth right here then we’re going to come back and measure with our finger I could touch that rise with the tip of my finger and the top of that water goes to that first

Knuckle then we’ve got enough liquid then you just add the lid bring it to a boil and simmer for 20 minutes now I don’t know about you but I got to have shrimp in my jambalaya as you can see here for all my shrimp critics they are

Deveined all we got to do is peel them now so as we take a look here you can see the rice is cooked it’s not dry it out it’s not Sookie sloppy wet it’s real nice and moist it’s just right just the way you want it so the next step here

We’re going to add some diced tomatoes here we’re going to add some tomato sauce a little my secret ingredient some water shower and some Louisiana Hot Sauce you can put in as much as you want that’s up to you last but not least we’re going to have this Creole seasoning and again

It’s going to be up to you how how much kick you want how much spice but realize that makes it salty too so you got to go easy with it at the same time but once you’ve stirred it all in there it’s good to jump in with a spoon and give it a

Taste and see if it’s to your liking for me I need a little bit more Creole seasoning just a little bit more bite and once again we’re stirring but this is a good time to add that shrimp want to stir that in deep so everything’s covered again get affected

By the heat I’m going to throw the lid on that do another 10 minutes as you can see the shrimp is orange pinkish so they’re cooked I’ve got a little liquid here it’s risen to the top but all that flavor all that tomato and all that spice is now cooked in there we

Just want to stir that all back down in there and make sure our rice stays moist we do not want to try it out jambalaya we also don’t want to run it either for that matter just started good get ready to plate I pay attention there as you

Can see it’s not dried out and sticky and it’s not sloppy wet either there’s no runoff on the plate no liquid don’t use on the bottom it’s just exactly the way your jambalaya should look and there you have it jambalaya right here the poor man’s gourmet kitchen

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