Yankee Jambalaya

½ lb pork tenderloin chops

1 lb shrimp

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 cups chicken broth

½ cup stout beer

1 qt stewed tomatoes

1 tbsp oil

¾ cup rice

1 tsp thyme

1 tsp basil

¼ tsp cayenne pepper

1 bay leaf

1½ tsp Creole seasoning

Chop pork tenderloin into ½ inch chunks; sprinkle with Creole seasoning and cook in hot oil with garlic for about 8 minutes.  Add celery and onion and cook 5 minutes longer.  Pour in chicken broth, beer, tomatoes rice, thyme, basil, pepper and bay leaf; bring to a boil.  Reduce heat, cover and cook 15-20 minutes.  Stir in shrimp and return to boil, reduce heat and cook covered about 5-10 minutes longer or until shrimp is pink and opaque.  Discard bay leaf before serving.

 

© Crackerberries 2011

Jambalaya

1 lb shrimp, peeled and deveined
1 onion, chopped
1 stalk celery, chopped
½ green pepper, chopped
3 cloves garlic, minced
2 Tbsp extra virgin olive oil
24 oz chicken broth
6 oz red wine
½ cup salsa
8 oz kielbasa, halved and cut into ½ inch pieces
¾ cup long grain rice, uncooked
1 cup cubed ham
1 tsp thyme
½ tsp basil
¼ tsp cayenne pepper
½ tsp fresh ground pepper
1 bay leaf

Thaw and rinse shrimp and set aside. Cook onion, celery, garlic and pepper in olive oil until tender. Add broth, wine, salsa, kielbasa, rice, thyme, basis, bay leaf, cayenne pepper and black pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add shrimp and bring to boil. Reduce heat, cover and simmer about 5 minutes. Add ham, remove bay leaf and heat until hot. Serve with biscuits or garlic bread.

© Crackerberries 2009