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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.