| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/2 |
c |
Chopped onion |
| 3 |
|
Garlic cloves; chopped |
| 1/2 |
lb |
Smoked sausage; (such as kielbasa), |
|
|
; cut into 1/2-inch |
|
|
; pieces |
| 1 |
c |
Long-grain white rice |
| 2 |
md |
Potatoes; peeled, cut into |
|
|
; 1/2-inch cubes |
| 2 1/4 |
c |
Canned chicken broth |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Jar sliced pimientos with juices; (4-ounce) |
| 1/2 |
ts |
Turmeric |
|
|
Cayenne pepper |
| 1/2 |
lb |
Large uncooked shrimp; peeled, deveined |
| 1/2 |
c |
Chopped fresh cilantro |
|
|
Fresh cilantro sprigs |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add onion and garlic
and saute until just soft, about 5 minutes. Add sausage; saute until
beginning to brown, about 5 minutes. Add rice and stir to coat with pan
juices. Mix in potatoes, broth, wine, pimientos with juices and turmeric.
Season with salt, pepper and cayenne. Bring to boil; stir well. Reduce heat
to medium-low, cover and cook until rice and potatoes are tender and liquid
is absorbed, about 20 minutes. Mix in shrimp and chopped cilantro. Cover
and cook until shrimp are just cooked through, about 4 minutes.
Mound jambalaya on large platter. Garnish with cilantro sprigs and serve.
Serves 4.
Bon Appetit November 1992
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