Oyster & Shrimp Jambalaya
by: Hoopers Island
This one-pot creole inspired Chesapeake Gold oyster jambalaya is pure comfort food with briny oysters, tender shrimp and spicy sausage. From prep to serving, you can have this dish ready in about an hour. Serve with a green salad and corn bread. Serves 6-8 people. (Recipe can be halved)
2 Tablespoons olive oil, divided; 1 teaspoon or pat of butter for roux
1 Pound 21/25 or 26/30 count shrimp, peeled and deveined, tails on
1 Pint Chesapeake Gold oysters, drained, reserve liquid
1 Pound spicy sausage (chorizo and andouille are perfect but any brat or sausage is good)
1 Medium white or yellow onion, chopped
1 Cup peeled, chopped celery
1 Green pepper, chopped
¾ pound of sliced okra
1 Tablespoon flour
1 14-ounce can, diced tomatoes, undrained (I used Rotel)
1 ½ Cups uncooked short or long grain white rice
1 Tablespoon pressed or minced garlic (6-8 cloves)
3 Cups seafood broth
½ Teaspoon crushed red pepper or cayenne
½ Teaspoon dried thyme
½ Teaspoon oregano
½ Teaspoon Crystal hot sauce
1 Teaspoon Cajun seasoning (I used Paul Prudhomme Seafood Magic)
Salt and pepper to taste
3 Tablespoons minced fresh parsley and green onions
- Melt 1 T oil in large heavy pot over medium heat. Add sausage, cook until brown. Remove with slotted spoon. Cool and slice into rounds approximately 1/8-1/4 inch wide.
- Add remaining oil. Scrape sides and add onion, celery and pepper. Saute until soft.
- Reduce heat, push vegetables to side and add small pat of butter or teaspoon of olive oil in center. Stir flour into fat and cook slowly, stirring constantly until mixture makes a copper-color roux. Incorporate ‘holy trinity’ of celery, onion and pepper. Add a little white wine or juice from tomatoes if it starts to stick.
- Stir in tomatoes and season with thyme, oregano, red pepper, Crystal sauce and Cajun seasoning. Stir in okra and sausage slices. Cook five minutes stirring occasionally
- Add rice, broth and reserved oyster liquor. Stir and bring to a gentle boil. Reduce heat to low-medium, cover and simmer for about 20 minutes or until liquid is absorbed and rice is cooked.
- Place shrimp and oysters on top of rice mixture. Gently stir and cover. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
- Taste and season with extra salt and pepper if needed. Remove from heat. Adjust heat with extra hot sauce, pepper or Cajun seasoning.
Serve immediately with sliced green onions and parsley garnish.
Serve with cornbread and salad.
Recipe can be easily halved.
Omit okra if out of season or use frozen. Defrost with warm water in a colander before adding to pan.