Jambalaya via Burt Wolf - Recipe of the month

I had a couple of Burt Wolf versions of Jambalaya but I liked this one.  All the great ingredients and a bit of heat to warm up these not so spring-like days in March.

Jambalaya

Adapted from Burt Wolf’s Menu Cookbook

1 3/4 quarts chicken broth, or four 13 3/4-ounce cans

1 1/2 pounds medium shrimp, peeled, shells reserved

1 tablespoon vegetable oil

1 pound andouille, Cajun, or other spicy sausage

1 cup chopped celery

2 cups chopped green bell peppers

2 cups chopped onions

1 serrano or 2 jalapeno peppers, chopped

4 cloves garlic, minced

1/2 cup diced tomatoes

1/2 cup tomato juice

1/2 cup tomato paste

2 bay leaves

1/2 teaspoon crushed red chili flakes

1/4 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

½ to 1 tsp dried basil

1 1/2 cups long-grain rice

Chives for garnish

Directions:

In a large stockpot, bring the chicken broth and reserved shrimp shells to a simmer. Let simmer for 10 minutes. Then strain and set the broth aside until ready to use in step three.

In a second large stockpot, heat the vegetable oil, then slice the sausage into 1/4-inch rounds, and cook it until lightly browned. Add the celery, bell peppers, and onions. Cook for about 10 minutes. Add the chilies and garlic and sauté for 5 minutes more. Stir in the diced tomatoes, tomato juice, tomato paste, and bay leaves.

Add the strained shellfish-flavored chicken broth and the crushed red chili flakes. Season the mixture with a little salt and pepper, stir in the basil. Add the long-grain rice, cover the pot, and simmer for 15 to 18 minutes.

Finally, stir in the basil and add the shrimp. Cook for 5 minutes longer with the cover off. Be sure that the rice is almost cooked before you add the shrimp, so the shrimp won't overcook.

Serve in bowls and garnish with chives.

To find any recipe featured this month - use the search box and type: JambMar

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   April - Ham & Shrimp Dishes

   May - Bread recipes

   June - Garden Delights

   July - Grilling

   August - Salsa, Corn and Jelly

   September - Squash Dishes

   October - Pumpkin Recipes

   November - Chili

   December - Herbal Cocktails