Clam and Shrimp Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
*All proteins in this recipe can be increased or decreased depending on taste preference. For truly bold flavor, leave as is.
1) 2-3 dozen manila clams.
2) 2-3 dozen small to medium shrimp. A bigger alternative may be used but it may throw of the ratio of the dish per serving. If desired and depending on availability tiger prawns are a good choice.
3) 2 cups of rice. Any type of white grain will do; “Diamond G Calrose” or jasmine will work fine.
4) One can of coconut milk .
5) 4 cups of water. Note: coconut milk provides a rich island flavor with its unique contribution of fat. Because of this the 4 cups of liquid will be composed of that one can as well so as to not dilute the milk too much.
6) 2 cups of chopped sausage. Any type of pork product variety will do as long as it has enough fat to render to balance some of the intense seafood flavor different batches of shellfish offer.
7) 2 packets of sazon goya. This seasoning provides some flavor but it is the color of the annatto seed that is really important.
8) 1 cup of diced red onion.
9) ¼ cup minced garlic.
10) 1 teaspoon black pepper.
Preparation:
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Directions: |
Directions: Preparation
1) In a pot on medium heat begin to cook the sausage until it has rendered its fat and color dulled.
2) Pour in the 2 cups of rice and stir continuously for 3-5 minutes so as to none of the rice burns and it has no time to stick.
3) Pour in 1 cup of the coconut milk and water mixture, stir slightly and wait until it begins to simmer. Do this for the remaining cups of liquid and cover for 5 minutes.
4) Add the sazon packets and stir until the color has been evenly distributed.
5) Note: this step is the most important since there is nothing worse than overcooked seafood. Once the majority of the liquid is gone put in the clams, shrimp, onion, garlic and pepper; stir thoroughly, cover and place on low heat for 5-10 minutes.
6) Remove cover and check rice for tenderness. Leave on low heat and covered until completely cooked.
7) Remove from heat and let sit for 5 minutes before serving.
Important: Before the initial step, seafood preparation needs to happen. Ensure clams are live, scrubbed and rinsed to remove excess sand and shrimp shelled and deveined |
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Personal
Notes: |
Personal
Notes: Charlie is a fantastic cook , and this is one of my favorite recipes. Charlie is the neighborhood grill master, and we have missed him dearly since he was shipped off to Guam. Can't wait till he is back , and cooking again.
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