|6||strips Maple Leaf Hearty Slice Bacon|
|1||Green Bell Pepper, diced|
|1||stalk Celery, diced|
|1 tsp||Garlic Powder|
|1/2 tsp||Cayenne Pepper|
|1 1/4 cup||Duck Stock|
|2 1/2 cups||Chicken Stock|
|2 cups||Canned tomatoes (whole, and crushed by hand preferably)|
|1 1/2 cup||Long Grain White Rice|
|1/2 - 1 lb||Shrimp, shelled and deveined|
|Salt and Pepper to taste|
|Green Onion for Garnish|
If you were able to find the smoked variety of Andouille sausage, you can skip this step. But if you were only able to find raw Andouille, then I recommend giving them a quick grillin’ on the barbecue. It will impart a gorgeous smokiness that is present in the smoked variety – as you could probably imagine. These don’t need to be perfectly cooked all the way through, just a slight char on the outside for flavour. They’ll finish cooking later
Chop up your bacon into big pieces and fry them until crispy in the bottom of a large pot.
Remove the crispy bacon from the pot. Add in your butter to the bacon fat (always my favourite part of a recipe) and stir in your sausages that you’ve sliced into roughly ½” rounds. Let these brown for a couple minutes, then add in your chopped onion, bell pepper, celery and jalapeno along with all your spices (paprika, garlic powder, cumin, cayenne).
Let everything sweat and come together for a few minutes. We just want the veg to go soft, not to brown them. Once soft, dump in your duck and chicken stock as well as your tomatoes. If you can’t find duck stock, don’t worry about it. Chicken stock will suffice. I got lucky and just happened to stumble upon a package of the duck stock at my supermarket (I told you they have everything) and just had to include it here. I really couldn’t imagine life without it now.
Once everything comes back up to a boil, add in your rice, reduce the temperature so that its just simmering and let the rice cook for the amount of time recommended on the package. For white rice, that’s roughly 15-20 minutes.
After your rice is sufficiently cooked, check for the consistency of the jambalaya. Give it a good stir. If it’s too thin, let it reduce a little more. It should be like a loose risotto, not so much like a soup but a stew. If it has that consistency, toss in your shrimp and add your bacon back in.
The shrimp take essentially no time to cook, but I left them in there for about 5 minutes, so that my jambalaya could thicken up just a tad more
Once you’re happy with the thickness and the shrimp are cooked, slice up some green onion and serve that bad boy. Try to get it all to the table – it was almost all gone when I made it!
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