shrimp jabalaya from nyt

Recipe: Shrimp Jambalaya


Published: February 20, 2008

Time: About 1 hour

1/4 cup extra virgin olive oil

2 cups diced onions

2 cups diced bell pepper, preferably red or yellow

1/2 cup chopped ham (optional)

Salt and black pepper

1 1/2 to 2 cups parboiled long-grain brown rice (cover rice 1" or more and boil till water disappears and steam holes appear, 30-45 min)

2 tablespoons chopped garlic

1/2 teaspoon cayenne, or to taste

Several sprigs fresh thyme

2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)

3 to 4 cups shrimp stock, other stock or water

2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large

1/2 cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.

1. Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.

2. Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.

3. Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.

4. Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.

Yield: 6 to 8 servings.