Superbowl Mississippi Gulf Jambalaya
spring, fall, winter
- 8 oz Mississippi Gulf oysters, liquid reserved
- 8 oz small Mississippi Gulf shrimp, peeled and deveined
- 1 Tbsp unsalted butter
- 1 Tbsp extra-virgin olive oil
- 1/4 lb smoked ham, cubed
- 1/2 lb andouille sausage or kielbasa, chopped
- 2 each cloves garlic, finely chopped
- 1 each medium onion, chopped
- 1 15-oz can stewed tomatoes
- 1 each green bell pepper, chopped
- 2 stalks celery, chopped
- 2 each whole bay leaves
- 1/4 tsp cayenne pepper (or more to taste)
- 1/2 tsp dried thyme
- 1 cup uncooked white rice
- salt, to taste
- Melt butter and oil in a large skillet over medium-high heat.
- Sauté ham and sausage until crisp, about 5 minutes.
- Add garlic and onion, and cook an additional minute.
- Add green pepper and celery, and let cook 2 minutes.
- Add tomatoes, bay leaves, cayenne pepper and thyme, and stir. Reduce heat and let simmer.
- In a separate pan, bring the oyster liquid to a boil, adding water if needed to make 1 cup.
- Add rice, and cook over medium heat for 5 minutes.
- Mix rice and stock into skillet and cover.
- Let simmer 10 minutes.
- If there is too much liquid, remove cover for the last 10 minutes of cooking.
- Add oysters, shrimp and salt for the last 5 minutes of cooking.
- Taste and adjust seasoning.
Serving Suggestion: Perfect on its own or with a crunchy hearts of Romaine salad.