Florida Jambalaya with Shrimp & Sausage
March 4, 2014 / Stephanie Miskew / 5 Comments
I discovered this recipe for Florida Jambalaya in Bon Appétit magazine twenty years ago when I was first learning my way around a kitchen. After making it for the first time, I was totally smitten with the mouth-watering flavors of onion, garlic, sausage, shrimp and cilantro. I was also amazed that I could possibly make anything so delicious! It’s been one of my favorite recipes ever since and I’ve had the pleasure of sharing it with friends from Denver, Colorado to New York City and it has always, I repeat, always garnered rave reviews.
The word jambalaya originated in Southern France as part of the Occitan language. Eventually it found its way to the US and today, the two traditional styles of jambalaya are Creole and Cajun. Creole jambalaya hails from New Orleans’ French Quarter and began as an attempt to make Spanish paella in the New World. Saffron, an intrinsic component of paella, was not readily available so tomatoes were substituted. Creole jambalaya also incorporates “The Trinity,“ a mixture of celery, onion and green pepper considered to be a hallmark of Louisiana cooking. It also calls for a combination of meats including chicken and/or andouille sausage as well as seafood. Cajun jambalaya, on the other hand, originated in the rural, low lying swamp country of Louisiana where crayfish, oysters and turtles were plentiful. It is smokier and spicier than Creole jambalaya and does not call for tomatoes. The meat in the dish was usually browned to give the dish its color which is why it is often referred to as “Brown Jambalaya.”
Florida jambalaya is simply a Florida-inspired take on this Louisiana classic. It is only loosely based on the traditional preparation since it calls for sausage, seafood and rice. Instead of andouille sausage, however, this recipe calls for kielbasa and to give it a distinctly Florida touch, I love using Key West pink shrimp. The recipe itself is pretty straightforward and only takes about an hour to make. For a dry, white wine I love to use something from France like the Michel Redde Sancerre “Les Tuilieres” from the Loire or the Maison Joseph Drouhin Vaudon Chablis from Burgundy. These crisp, refreshing whites impart delicious flavor and make excellent choices to enjoy with the finished dish.
I hope you enjoy this delicious recipe for Florida Jambalaya as much as I do. It’s perfect for enjoying during the Summer months or for a Florida-inspired Mardis Gras celebration – laissez les bons temps rouler!
5.0 from 1 reviews"Florida Jambalaya with Shrimp & Sausage"Author: Bon Appétit MagazineServes: 4Ingredients
- 3 Tablespoons salted butter
- 3 garlic cloves, chopped
- ½ cup chopped onion
- ½ lb. Polska Kielbasa or other smoked sausage cut into ½" pieces
- 1 cup long grain white rice
- ½ cup dry white wine
- 2 medium potatoes peeled and cut into 1" cubes
- 2¼ cups canned chicken broth
- 1 4 ounce jar of sliced pimientos with juices
- ½ teaspoon turmeric
- Cayenne pepper to taste
- ½ lb. uncooked shrimp, peeled & deveined
- ½ cup chopped fresh cilantro
- ) Melt butter in a heavy large saucepan over medium heat. Add onion and garlic and sauté until just soft, 3-5 minutes (be careful not to let the garlic burn).
- ) Add the kielbasa and cook until it begins to brown, approximately 5 minutes. Add rice and stir to coat. Mix in potatoes, broth, wine , pimientos and turmeric. Season with salt, pepper and cayenne to taste. Bring to a boil and stir well. Reduce heat to medium-low and cover and cook until the rice and potatoes are tender and liquid is absorbed, approximately 20 minutes.
- ) Mix in shrimp and cilantro. Cover and cook until shrimp are cooked, 5 minutes. Serve on a large platter, garnished with more chopped fresh cilantro.
March 4, 2014 / Stephanie Miskew / 5 Comments
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