How to cook fresh Andouille and shrimp for jambalaya?
- fldhkybnva May 1, 2013 03:33 PM
I love the Zatairan's Jambalaya rice mix but have never actually made it myself. I have fresh Andouille and shrimp but I'm not sure how to prepare the Andouille since I usually buy already cooked sausage. Can I dice it raw and cook or do they need to be cooked whole? When do you throw in the shrimp so that they don't over cook? Any advice would be great, thanks.
I don't think I've ever seen raw andouille. AFAIK the smoking process cooks it through. Like cheesemonger, I like to brown my diced or sliced sausage and reserve them, using some of the oil to saute my onions, peppers and celery. Shrimp gets added at the end to cook through.
If you worry about overcooking the shrimp when reheating, you could reserve some raw shrimp to pan sear and add to your reheated jambalaya in the future.
Yea, usually it's cooked when I buy it too as it's been smoked. Perhaps I should take a second look but it definitely looked raw to me and was at the butcher counter with the other raw sausages. Thanks for the advice.
Does anyone ever skip the rice and add extra veggies? I have a low carb visitor who would prefer that and imagine it would work.
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