Shrimp Jambalaya

Sorry for the long hiatus, my project of 3 years has come to an end, or rather, have started a new beginning and I have been swamped with work these past couple of weeks. I still have lots of photos and recipes waiting to be blogged. Don't worry, I will get to it, as we say here in the gulf, Inshallah (God willing)!

Anyway, I don't think this one can wait. This dish was an instant hit the first time I tried making it. And although we have never, (EVER!) tried a jambalaya before, this has now become a new favorite in the Casa Vaquer. My husband have requested it twice this week! I guess it's because it closely resembles our favorite Spanish dish, paella. But the great thing about this dish is it is not as labor intensive as the paella. Though it still is time consuming and will require your utmost attention, it is easier to prepare.
What I also love about this one-pot dish is that it is a crowd-pleaser and can instantly be the star of the meal. I made this on our weekend family lunch and everybody loved it. Wow your friends and bring this to your next pot luck.

The original recipe was adapted from Martha Stewart's recipe but I have modified the recipe to my own liking. If you want to try Martha's recipe, click here.

The original version calls for long grain rice, I guess if you use long grains the rice would be less mushy. But I love Egyptian rice and is a staple in my pantry. I like medium grains because it closely resembles a risotto and the flavor easily seeps in the rice. So feel free to substitute if you prefer long grains.

Here's how to make this New Orleans dish, Shrimp Jambalaya:

Difficulty: Medium

Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes

Ingredients:
2 tbsp olive oil
240 g Spanish chorizo, cut lengthwise and sliced into 1/6 inch thick
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
4 celery stalks (Note: reserve trimmed stalks and leaves for the stock)
1/2 head of garlic, minced
2 1/2 tsps paprika
1 1/2 to 2 tsps salt
1/2 tsp black pepper, freshly cracked
1/4 tsp cayenne pepper (optional)


10 plum tomatoes, seeded and diced

3 cups medium-grain white rice, (or long grain if you prefer), rinsed
1 kg medium shrimps, peeled and deveined (*Note: reserve the shells and head for the stock)
1 cup green peas, thawed
3 to 5 cups *stock
1/2 cup scallions, thinly sliced, for garnish

*For the stock:
Shrimp shells and heads, cleaned
1 red onion, quartered
celery leaves and discarded stalks
5 cups water
1/4 tsp salt

Directions:
1. Prepare the stock by putting all the ingredients in a pot and bring it up to a boil. Reduce the heat to low until ready to use, approximately 20 minutes.

2. Heat the olive oil in a big pot over high heat. Add the chorizo and occasionally saute for 4-6 minutes until it renders fat. Add the garlic and onions and cook for 5 minutes. Then add the bell pepper and celery. Cook for another 3 minutes stirring occasionally until the vegetables soften. Add the salt, pepper, paprika and cayenne pepper, (if using) and let the ingredients absorb the spices, about 1 minute.
3. Add the tomatoes and rice and stir until well combined. Add 3 cups of stock and stir. Cover the pot, reduce the heat to medium and simmer for 15 minutes, checking halfway and stir, making sure not to burn the bottom.
Note: This is where it gets tricky. Add an initial of 3 cups of water. After 10 minutes or so, check if the rice is cooked. Add stock as needed. Keep a close eye so you don't end up with a jambalaya with uncooked rice or is too mushy. I add an interval of 1/2 cup until I get the rice perfectly cooked.

4. Once the the rice is cooked and most of the water has evaporated, add the shrimps and peas and stir for the last time until well combined. Cover the pot and cook for another 2 minutes. Then turn of the burner, do not open the lid of the pot for the shrimp to cook just right.

5. Let the rice sit for another 10 minutes before you serve, to make sure the liquids are fully absorbed. Alternatively, serve immediately if you want a risotto-like texture. Garnish with scallions on top.

Serves a hearty helping for 4



Home-cooked Meal
22 Feb 2013

Garlic Ginger Clams in Beer Reduction

Who doesn't love clams? This bivalve is one of my favorite shellfish. We're fortunate enough that in Bahrain, fresh clams are available all year round. And it's so cheap; 500fils per kilo, (that's just over a dollar)! And there are so many ways you can cook them, from soups and chowders, pasta and risotto dishes, or on it's own with spices and herbs. It's so flavorful that whatever way you cook them, they taste great.

Here's one of my favorite clams recipes; a rich, garlicky clams reduced in beer. It's a perfect dish to complement a simple seafood weekend lunch with family and friends.

Ingredients:
3 kg             clams
3 heads        garlic, minced
1/4 cup        ginger, grated
4tbsp           extra virgin olive oil
1/2 stick      unsalted butter
1/2 bottle    beer, I used Grolsch Premium Lager
1 tsp            red chilli pepper, thinly sliced
zest of 1 lemon
1 tsp            salt
1 tsp            pepper, freshly cracked
1/4 cup       scallions, for garnish


Direction:

Steam the clams until shells open. Set aside.

In a wok, heat the olive oil on medium heat. Add garlic and chili. Sautee for 2 minutes. Add the butter and ginger, salt and pepper. Cook for another 5 minutes or until the garlic is slightly brown.

Deglaze the wok with beer and simmer for 2 minutes.

Add the clams and lemon zest and toss.

Remove from heat and serve immediately garnished with green scallions on top.

Makes a fiesta serving for 6-8 people.

16 March 2012
Home-cooked Meal

Paella Mixta

Welcome to my kitchen. For my very first blog, I thought I'd share my signature dish, the Paella.

Paella (Valencian: [paˈeʎa], Spanish: [paˈeʎa]) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.[1] Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well.
http://en.wikipedia.org/wiki/Paella

This is my version of Paella Mixta, a mix of seafood and chicken. My family and friends love it. It makes a simple dinner a fiesta. Why don't you try and make some yourself? You'll be surprised it's not as complicated as it looks. Enjoy! Buen apetito!

Paella Mixta Recipe
Ingredients:

Meat:
900g or 8pcs chicken thigh, skinned, deboned and cut in half*
250g Spanish chorizo
Seafood:
16 pcs medium sized prawns, deveined, 8 with head, 8 without head
2 pcs medium sized cuttlefish, ink removed, cut into rings
16 pcs mussels
1 kg clams, steamed and shelled (20 pcs w half shell)*
Equipment:
15in Paella pan (also known as paellera), coated with olive oil
Aluminum foil to cover the pan.
5 cups rice, washed
1.5ml or 10 cups of chicken stock*
Extra Virgin Olive Oil
1 large or 2 medium sized red onions, diced
1 head of garlic, minced
1 large red bell pepper, fire-roasted, seeded and cut into strips*
2 240g can of peeled whole tomatoes, seeded, roughly chopped
1 cup frozen green peas
4 tsp paprika
1 tsp cayenne chili pepper
2 tsp saffron
Freshly milled salt and pepper, to taste
1 cup white wine
Lemon wedges, for garnish


Preparation:

The Chicken Stock:
Boil the bone from the chicken thigh in 1.5L water. Simmer for 5 minutes. Set aside.

The Red Bell Pepper:
Roast the red bell pepper on the oven top on high heat. Remove the seeds then cut into strips. Set aside.

The Clams:
Steam the clams in salted water until the shells open. Remove the meat from the shell but set aside 15-20 pieces of clams on half shell for garnish. Set aside.
Note: If you’re using big clams, no need to steam separately. Add the clams the same time you add the mussels.

The chicken and seafood must be lightly seasoned with freshly milled salt and pepper.

The Paella pan:
Generously coat the paella or paellera with extra virgin olive oil, (even if the pan you are using is non-stick).

Direction:

Preheat the Oven to 200*C.

Sauté the chicken in oil until half-cooked. You may season with salt and pepper while sautéing. Set aside.

Sauté the onions and chorizo for 1 minute then add garlic, tomatoes, half of the roasted bell pepper, paprika, cayenne pepper, saffron, salt and pepper. Pour in the wine, shimmy the pan and simmer for another minute.

Add the rice, mix thoroughly until the rice is evenly coated. Add half of the broth, then stir to evenly coat the rice. Arrange the mussels on the side of the pan. If you’re using uncooked large clams, arranged it evenly and plant them on the rice to ensure that it cooks well. Add the remaining broth and bring to boil. Turn the heat down and simmer for 7-10 minutes, uncovered, shaking and turning the pan occasionally.

Once the rice is nearly cooked, assemble the remaining ingredients on top: chicken, steamed clams, cuttlefish, prawns, the remaining roasted bell pepper and green peas. Cover with aluminum foil and simmer for 5 minutes in low heat, shaking and turning the pan occasionally.


If the liquid has not completely dried after 5 minutes, put the pan into the oven and bake until the liquid has been absorbed.

Garnish with lemon wedges. Serve immediately.

Makes a hearty serving for 10 people.

Wine Pairing Suggestion: Good with Medium-bodied, fruity, semi-sweet white wine. My personal favorite is Chenin Blanc, Sauvignon Blanc and Chardonnay. Pairing with Sangria is also a good choice.

30 September 2011
Home-cooked Meal