Inspired by the "Jambalaya ala Creole" from the Garlic Lovers Cookbook, Vol. II. The protein is the centerpiece in this version, rather than the rice. In fact, we've done it as a stew, without any rice at all. It's not totally low carb either way, because you still need to introduce some flour for the roux, and the tomatoes & other veggies contribute to the carb count. Not really sure how many servings this is--depends on how hungry you are. We make this for the two of us & usually have some leftover for lunch. (Jambalaya of *any* sort makes for awesome leftovers.)
Ingredients:
- Diced ham & andouille sausage (roughly a 1/2 lb of each)
- Medium shrimp, butterflied or halved to make them bite-sized (a little under a lb)
- Holy trinity: diced onion, green bell pepper, and celery (roughly a cup of each)
- Minced garlic & shallot
- Converted rice (1/4 cup or so...this is quasi-low carb jambalaya)
- Flour (2-3 tbsp)
- 1 16oz can of (high-quality) whole tomatoes, coarsely chopped
- 1 8oz can of tomato sauce
- 1 cup wine
- Spices: cayenne (to taste), ground clove (pinch), ground allspice (pinch), cumin (more than a pinch), black pepper & salt (to taste)
- Herbs: dried oregano, bay leaf, fresh cilantro & parsley
- Crystal Sauce (or other Lousiana hot sauce)
Directions:
- Brown sausage and ham in olive oil & offload
- Saute veggies & offload
- Make roux with olive oil & flour
- Add wine
- Add meat & veggies back to pot
- Add chopped cilantro
- Add water (about 2 cups)
- Season with spices, oregano, and bay leaf
- Cover & bring to a boil, then simmer for "a while"
- Add rice & continue cooking until tender, stirring periodically
- Stir in chopped parsely
- Stir in shrimp & cook uncovered until reduced to desired consistency
- Add Crystal Sauce to taste
- Serve Up!
Wine:
- 2000 Turley Hayne Vineyard
Not with the Jambalaya of course...some good pilsner is better suited for that!
