Transport Your Kitchen to the Big Easy With Deconstructed Jambalaya

Deconstructed Jambalaya is so good that you will think your kitchen has been transported to Bourbon Street right in the heart of New Orleans. This spicy seafood dish comes from the Dacula kitchen of Barry Davis. It is one of his favorite dishes to make.

“I love Cajun food and this one is a real crowd pleaser,” Davis said. “I love to cook and when folks love what you cook it makes it all the better.”

As with all southern classics, give it a little extra attention and your love will definitely come through in the flavor. Davis shares how he adds his own special touch to his beloved Cajun dish.

“I brine the shrimp overnight in a gallon of water with a quarter cup each kosher salt and sugar,” Davis shares.

Deconstructed Jambalaya

Ingredients:

2 lbs. shrimp {21/25} easy peel

2 large onions

2 bell peppers

2 cups rice brown or long grain

1 lb. andoulle sausage sliced 1/4 inch

3 strips thick bacon

3 tbsp. Cajun seasoning (I like the Louisiana brand)

2 tbsp. olive oil

1 bunch green onions

Preparation:

1. Peel the shrimp reserving the shells for stock.

2. Cut the onions and peppers into strips, reserving the trimmings for stock.

3. Add 5 cups of water or stock to the shrimp shells and veggie trimmings bring to simmer.

4. Cut the bacon into small pieces and cook over low heat until all fat is rendered.

5. Remove bacon bits and sauté one half of one of the onions and the rice in the bacon grease. Add stock, one tbsp. seasoning to rice and onions bring to boil and simmer 45 minutes.

6. Toss shrimp, sausage and veggies in 2 tbsp. each olive oil and Cajun seasoning, grill over medium coals until shrimp are done.

7. Spread rice on platter topped with shrimp/veggie grill and garnish with reserved bacon bits and chopped green onions

This bayou classic is sure to be a favorite in your home!

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Until next week, keep living a life filled with food, friends and fun!