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Jambalaya

Updated: October 20, 2012 6:03AM



In addition to selling this jambalaya to go, Shaw’s Crab House offers game-ready carryout platters brimming with sushi, crab bites and shrimp cocktail.

MAKES 8 to 10 SERVINGS

2 tablespoons olive oil

2 pounds boneless pork butt, cut into 1-inch cubes

1 large white onion, finely chopped

2 green peppers, finely chopped

6 ribs celery, finely chopped

2 cloves garlic, peeled and minced

1 ½ pounds andouille sausage, sliced 1/3-inch thick on the bias

1 teaspoon kosher salt

¾ tablespoon dried oregano

¾ tablespoon dried thyme

¾ tablespoon dried basil

6 cups low-sodium beef broth

2 tablespoons Worcestershire sauce

4 cups clam juice

3 cups diced canned tomatoes

1 cup tomato paste

2 bay leaves

¼ teaspoon cayenne

¼ teaspoon ground cloves

1 ½ pounds small shrimp, peeled, deveined and blanched

4 cups steamed jasmine rice

2 tablespoons chopped parsley

Heat oil in a large stockpot over medium heat. When oil is shimmering, saute pork for 5 minutes, until it begins to brown. Add onions, peppers, celery and garlic and cook for another 3 minutes. Add andouille, along with salt, oregano, thyme and basil. Cook until vegetables are tender, about 5 minutes.

Add beef broth, Worcestershire sauce, clam juice and diced tomatoes. Bring to a boil. Add tomato paste, bay leaves, cayenne and cloves, and stir to combine. Taste and adjust seasonings, as needed.

Reduce heat to low, add blanched shrimp and continue to cook for 15 more minutes so flavors can meld. Serve jambalaya atop rice. Garnish with parsley.

From Yves Roubaud, executive chef and partner at Shaw’s Crab House



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