Shrimp Jambalaya

Shrimp Jambalaya

What is it about shrimp and rice that makes them go so well together? I like shrimp fried rice, shrimp étouffée served over rice and even shrimp gumbo served with a scoop of rice. It is all good.

I made this jambalaya just recently when I was camping in Michigan’s Upper Peninsula. Normally I make it using chicken stock, but this day I didn’t have any. I was going to use water, and I thought that just wasn’t right. I went to my cooler and spotted Bells Two Hearted Ale, a rather hoppy IPA brewed in Michigan. Now that seemed more appropriate. 

The extra hoppy ale made a good flavor addition to the jambalaya but it might be a bit strong for some. If you are wary, use 12 oz. of chicken broth. If you can’t find Bells, any good American micro-brewed IPA will do. If you have any fresh catfish, cut that up and add it with the shrimp, it can’t hurt. 

Don’t forget to chill the remaining five bottles of beer. You can have those during and after dinner. I recommend it!

1 lb. smoked sausage, cut into chunks

1 large onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

2 cloves garlic, smashed and minced

1 tsp. Cajun seasoning

1/2 tsp. ground cayenne

1 tsp. onion powder

1 tsp. fresh ground white pepper

1 cup converted rice

1 12 oz. bottle of micro-brewed IPA (Bells Two Hearted Ale)

1 lb. peeled and deveined shrimp, frozen is ok

Several splashes of Louisiana Hot Sauce

water, as needed

Preparation

Heat a Dutch oven over medium heat. Add the smoked sausage and stir to brown it on all sides. Add the onion, celery and bell pepper. Stir and cook until the onion just starts to soften. Add the garlic, the Cajun seasoning, cayenne, onion powder, white pepper and rice. Stir and let it cook a few minutes.

Add the bottle of beer and the shrimp along with some of the hot sauce. Stir and bring to a boil. You want the liquid to cover the rice mixture. If necessary, add a little water. Once it is boiling, lower the heat so it just simmers, cover and cook until almost all of the liquid has been absorbed about fifteen minutes. Stir often. When there is just a little liquid left, it is done.

Serving

I would serve this jambalaya with fresh fried fish, either catfish or walleye. It would also go well with grilled smoked pork chops. I would serve a large crisp salad and warm sliced homemade bread. I think a cold IPA is nice with this. For dessert, how about bread pudding with a bourbon-butter sauce! I am getting hungry just thinking about it.