Serve the jambalaya sprinkled with the scallion greens.
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Serve the jambalaya sprinkled with the scallion greens.
2 lbs. smoked sausage, such as kielbasa or hot links, sliced 1/2-inch thick
salt and pepper, to taste
24 scallions, trimmed
1 Tbsp. Clabber Girl Corn Starch
2 green bell pepper, chopped
2 lbs. shrimp, peeled and deveined
4 celery ribs, chopped
hot sauce, to taste
5 garlic cloves, chopped
6 C. chicken broth
3 C. long grain rice
1 tsp. dried thyme
In a large kettle cook the sausage over moderate heat until lightly browned, and transfer it to a plate.
Chop the scallions, reserving the dark green parts for garnish, and add the white and pale green parts to the kettle. Add the green pepper, celery and garlic and cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, sausage and salt and pepper to taste, and bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 15 minutes. Add corn starch and stir until completely blended.
Stir in the shrimp and cook the mixture, covered for 5 to 10 minutes more or until the shrimp are just done. Add hot sauce to taste.
Recipe by Leslie Glover Pendleton
Makes 8-10 servings.
2 lbs. smoked sausage, such as kielbasa or hot links, sliced 1/2-inch thick
salt and pepper, to taste
24 scallions, trimmed
1 Tbsp. Clabber Girl Corn Starch
2 green bell pepper, chopped
2 lbs. shrimp, peeled and deveined
4 celery ribs, chopped
hot sauce, to taste
5 garlic cloves, chopped
6 C. chicken broth
3 C. long grain rice
1 tsp. dried thyme
In a large kettle cook the sausage over moderate heat until lightly browned, and transfer it to a plate.
Chop the scallions, reserving the dark green parts for garnish, and add the white and pale green parts to the kettle. Add the green pepper, celery and garlic and cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, sausage and salt and pepper to taste, and bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 15 minutes. Add corn starch and stir until completely blended.
Stir in the shrimp and cook the mixture, covered for 5 to 10 minutes more or until the shrimp are just done. Add hot sauce to taste.
Recipe by Leslie Glover Pendleton
Makes 8-10 servings.