Ina Garten Makes Shrimp and Sausage Jambalaya | Barefoot Contessa | Food Network

Ina Garten Makes Shrimp and Sausage Jambalaya | Barefoot Contessa | Food Network

there are three things I love one pot dinners traditional recipes and cooking with rice my friend Amilia Duran’s here and she’s going to show me her family’s favorite shrimp and sausage jumala you’ve been promising to do this for a long time I’m very thrilled to be here so we’re going to cook it together so what’s first well first we cut the sausage which you can use keilbasa which is which is more found around the country or you can use um Andi which is a spicier sausage which is really from Louisiana is from Louisiana it’s not the but you can’t find that everywhere but this is just as good my what’s first put me to work I need you to get the um oil going cuz there’s a lot of chopping to do okay good I’m available so how much oil um about a tablespoon great so I’m going to put this right in okay yeah good get started so that needs to Brown for like 8 to 10 minutes you just want it to render down a little bit and get some of the oil released and to sear it a little bit flavor of it okay I’m going to stir the sausage is that what I’m supposed to do yeah let stir the sausage so what do you have next I’m going to chop the ham we’re going to cube some smoked ham which is going to add another layer of flavor so the whole dish is about you know flavoring rice and so you use ham you use meats and things like that so there’s a lot of chopping SP it up and we do together you take half um ask do all the work here amel’s family owns a general store in a smalltown in Louisiana and what your father’s like the mayor and the the specialty food store owner my father is that their generation of our store and um it’s called Duran’s food store so we’re just going to take the sausage out yeah see it’s nice and brown on the top going to really show up nicely in the dish when it’s done and get the rice and the shrimp this looks fantastic and then once that’s done pop in the ham and let it do the exact same thing okay I like having somebody tell me what time okay next is the ham yeah and that gets browned for how long brown about the same amount of time um 6 to 8 or 8 to 10 minutes give it a big stir yeah can you chop the um what can I prep DIC the onions for me okay I can do that and then I’ll do the celery and like everything you want it consistent sizes so everything Cooks evenly the basis of Louisiana food is the trilogy it’s onions celery and bell peppers and how about I love that there are three ingredients you can buy in any grocery store in America okay what’s next um bell peppers okay okay which one do you want red or green red okay I’ll take this one so same size chop as the uh onions same size squares and everything else are there different kinds of chambala there are there’s one for every family you know everyone has everyone has their own re um there’s two kind of style that people follow one is um the Creole version which is what we’re making here and you’ll you’ll see it’s a tomato base it’s a derivative of Spanish paa it’s meant to enhance the um the seafood that goes in it and this you’ll find in in uh New Orleans or in the in that part of the state where I’m from is in the central part and we make um Cajun jumbalaya which has a lot of meat in it it’s different oh isn’t it’s mostly meat-based and in New Orleans it’s much more of this creole style should I take the ham out yep the ham out looks beautiful yep just put it on top of the sausage cuz they’re all going to go back in later um it’s an oldfashioned traditional recipe isn’t it yeah it’s a peasant dish you know I mean the when the Spanish were in Louisiana I think they they wanted to make paa so they came up with this version of it and it’s in a larger pot it’s more of a steamed version than in a round pot okay now add um a tablespoon of butter cuz then we’re going to start to cook the vegetables and everything’s better in butter everything’s better in butter that’s that’s my trademark so all the all of these vegetables will go in and they’ll sauté until they’re nice and soft okay onion celery Peppers everything goes in oh that’s really it isn’t it it’s the basis for all of it yeah and it’ll really give it this great seasoning and it’s already in the oil that the meat was in so already you have this great seasoning going on it smells so good it good smells so good okay what’s next um then we have to keep chopping so we have tomatoes jalapeno and garlic lefts and um and these should be cubed the same uh cubed and seated oh you just want the shell right y okay and um you know in Winter or something like that you can easily use canned tomatoes but in the summer if you want to make this dish with fresh tomatoes it’s delicious should I cut this jalapeno cut the jalapeno make sure it’s seated yeah very very seated so that’s a little bit of a Twist I like the flavor of jalapeno but typically I think in Louisiana you would put cayenne pepper um but you can substitute I like the I like the flavor of jalapeno jalapeno I do to but that’s the beauty of it you can add anything you want you know i’ I think you could probably add muscles and make it a completely you know seafood seafood thing and I love that the rice is really the vehicle for all the flavors that’s what’s wonderful cuz rice on its own is really a fairly Bland thing but it’s a vehicle for all of these incredible flavors Okay so we’ve got Tomatoes jalapenos and lots of garlic lots of garlic okay so big stir what’s next um the herbs so I’m going to put in some oregano I use fresh herbs this yeah no usually I use dry oregano cuz I think fresh oregano is too strong but this is just a little bit of oregano and a big pot of in a big pot so does this just go in the pot yep okay that works okay oregano time okay the knife hand off and then we need 2 tablespoons of tomato paste okay I and that I’ll just further enhance the tomatoes that we already added [Music] stir that up okay and then we’ll add the chicken stock fresh chicken stock yeah I’d say homemade chicken stock for this is really important so this just goes right in mhm it needs to come to a rolling boil so we can get the rice ready it’s almost there look at all the colors smells so good so how much rice three cups I like to rinse it cuz there tend to be some impurities in the rice sometime so and why do you use long grain rice I like it because it doesn’t get as mushy it kind of stays nice and firm and it’s really the basis of the dish so it it kind of has to hold its own and nobody likes mushy rice nobody likes mushy rice so three cups I’ll wash it Yep this looks like a lot of steps we’re halfway through and believe me it’s worth it and it’s one big pot and you’ve got dinner so what’s next okay I I think we have to add the rice because the water is boiled so here we go and so three cups of rice and we washed it and just add it right in yep give it a big stir and we’ve got all kinds of things we’ve got peppers and celery and onions and jalapenos and so much flavor and this is the ham and the sausage that we’ve already sauteed put it right back in I mean how bit can this thing really fast and it only gets better there’s more to come oh my God and then we add some bay leaves about these are the biggest bay leaves I’ve ever seen but they’re fresh which is great you can find them and then now salt and pepper so two teaspoons of salt okay why do you use kosher salt I just think it’s a little softer it doesn’t have that sort of metallic flavor of regular salt and about a teaspoon of pepper and and about 6 to8 dashes 6 to8 dashes and what do they do like 22 in Louisiana but then you add it after you put it on your plate oh oh that hurt you kind of do it to taste but this just makes lost count it’s enough okay what’s next okay well it’s got to come to a boil then we can get the heat down put the lid on and let it simmer for 20 minutes meantime chop a half a cup of scallions 3/4 of a cup of fresh parsley and then we’re ready for the final step so the rice is cooked and you’re not going to believe this wow it’s beautiful isn’t that gorgeous it’s really colorful it’s amazing okay what else do we have to put in it’s almost done but we have a few more things about 1/4 cup of parsley fresh chopped parsley and this you just get the final herbs going in which gives it a lot of flavor a four cup of Cho scallions okay like that and just leave a little off the side to kind of decorate the plates when they’re done everything else and then we’re going to add the lemon juice okay how much lemon juice I think that’s about a qu of a cup okay off the heat turn off the heat okay oh that’s interesting at this point we’re going to drop in the um shrimp and then stir it in and then put the lid on top and that’s going to steam them oh so the heat really steams them and they just cook slowly and oh well this overcook shrimp are never good so this just bad steams them really nicely and so you just get them buried under the rice and then you close the lid for about 15 minutes and let it kind of sit and and all the flavors go together and the shrimp cooks and I don’t think I’m going to be able to wait 15 minutes though we’ll have to find something to do in the meantime so I just put the lid on Y and this is off and we wait about 15 minutes and then when we opened the shrimp will be pink so much fun I love cooking with a million yeah it be time this looks so amazing I can’t wait to taste it I’ve always wanted to have aelia’s jambalaya and now I’m going to have it it’s got so much stuff in it it’s just fantastic all the rice with shrimp and ham and sausage and herbs oh my God beautiful this is amazing it is definitely dinner in a pot

Ina is joined by her good friend Amelia Durand, whose family has owned a general food store in Louisiana for over three generations. Amelia shares her family’s Creole-style Shrimp and Sausage Jambalaya, filled with traditional New Orleans flavors.
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Shrimp and Sausage Jambalaya
Recipe courtesy of Amelia Durand
Yield: 6 to 8 servings

Ingredients

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Copyright by Ina Garten. All rights reserved.

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Ina Garten Makes Shrimp and Sausage Jambalaya | Barefoot Contessa | Food Network