Florida jambalaya

Yield: 1 servings

Measure Ingredient
3 tablespoons Butter
½ cup Chopped onion
3 \N Garlic cloves; chopped
½ pounds Smoked sausage; (such as kielbasa),
\N \N ; cut into 1/2-inch
\N \N ; pieces
1 cup Long-grain white rice
2 mediums Potatoes; peeled, cut into
\N \N ; 1/2-inch cubes
2¼ cup Canned chicken broth
½ cup Dry white wine
1 \N Jar sliced pimientos with juices; (4-ounce)
½ teaspoon Turmeric
\N \N Cayenne pepper
½ pounds Large uncooked shrimp; peeled, deveined
½ cup Chopped fresh cilantro
\N \N Fresh cilantro sprigs

Melt butter in heavy large saucepan over medium heat. Add onion and garlic and saute until just soft, about 5 minutes. Add sausage; saute until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and turmeric.

Season with salt, pepper and cayenne. Bring to boil; stir well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes.

Mound jambalaya on large platter. Garnish with cilantro sprigs and serve.

Serves 4.

Bon Appetit November 1992

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Converted by MM_Buster v2.0l.

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