Florida Jambalaya
 
3 Tbsp  butter
1/2 cup  chopped onion
3   garlic cloves, chopped
1/2 lb.  smoked sausage, cut into 1/2-inch pieces
1 cup  long-grain white rice
2 medium  potatoes, peeled, cut into 1/2-inch cubes
2-1/4 cup  canned chicken broth
1/2 cup  dry white wine
1   4ounce jar sliced pimientos with juices
1/2 tsp  turmeric
  cayenne pepper
1/2 lb.  large uncooked shrimp, peeled, deveined
1/2 cup  chopped fresh cilantro
  fresh cilantro sprigs
 
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. 
 
 
 
-- 
(ID: 8233) Mirror: rec.food.recipes: Thu, Apr 8, 2004


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