Simple Culinary creations with Wine Pairings
 

Enjoy my recipe inspired by a friend and family roots! Glo’s Jambalaya Ingredients * cooking oil, olive oil at the ready for sausage and green pepper sauté * 1 tbs thyme plus a bunch tied in a bundle with string * 1 tbs chili powder * 1 1/2 tsp allspice * 1/4 tsp cayenne (adjust for heat preference) * 3 tsp paprika * 1 tbs oregano * 1 tsp gumbo file powder * 1 large yellow onion diced * 1 large green bell pepper seeded and diced * 4 cloves garlic, minced * 14 ounces can crushed tomatoes * 2 teaspoon salt or to taste * 1 teaspoon ground black pepper * 12 ounces sliced smoked sausage (pork or turkey) cut into rounds or you can use all andouille sausage. I use 1 smoked turkey sausage package, plus 2 chicken andouille sausages * 1 pound boneless skinless chicken breasts or thighs, cut into 1 inch pieces. (I mix thighs and breasts.) * 2 lbs pound raw shrimp peeled and deveined * 1/2 teaspoon hot sauce (I like Louisiana) * 1 1/2 cups uncooked long grain white rice ( uncle bens) * 3 cups chicken broth * 1 tsp Worcestershire sauce * Sliced green onions and chopped parsley to garnish * Bay leaf Instructions 1. Heat 1 tablespoon of oil in a pan over medium heat and brown the sausage and set aside in a ditch oven or large pot you will cook jambalaya. 2. Saute chicken until lightly browned season with salt. Or you can boil chicken and make your own broth. Set aside in pot you will cook jambalaya with the sausage. 3. Sauté the onion, bell pepper until onion is soft and transparent in pan.  Add the garlic and cook until fragrant about 5 minutes. Add to jambalaya pot. 4. In Dutch oven pot with the chicken and sausage, stir in the can of tomatoes season with salt, pepper, and add all spices, hot pepper sauce and Worcestershire and chicken broth and add bay leaf and thyme bundle and simmer on very low fire for 20-25 minutes. 5. Add in the rice, bring to a boil, then reduce heat and cover on a to very low simmer for 20 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.  6. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).  7. Season with salt and pepper if needed and remove from heat. Adjust heat with extra Cayenne pepper. Serve immediately with sliced green onions and parsley.  Tips: Marinade shrimp with olive oil and garlic powder and salt for at least 1 hour or overnight before cooking. Use a bundle of thyme tied with a string and add to the sauce while simmering. Remove after sauce is done. Wine paring Frank Family Zinfandel For a red, select a red Zinfandel, French burgundy, Rioja red, Shiraz. For a red, Rose, Chardonnay, Prosecco, Riesling, Kabinett. Select a wine that is not too acidic, you want to offset the acidic taste of the spices in the Jambalaya with something lighter.

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