smoked sausage-shrimp jambalaya

Ingredients
2 Tbsp butter
6 fresh green peppers
1 green chili
1Tbsp crashed fresh ginger root
1 Spanish onion
2 garlic cloves (minced)
8 jumbo shrimp
2 smoked sausages
1 Cup tomato sauce
1/4 red wine
1 1/2 C Japanese rice
3 1/2 C beef broth
1 C frozen sweet peas
1 small bunch thyme spring
1 Tbsp. cumin
1/2 Tbsp. red chili powder
Salt and freshly grounded pepper corn.
 
Making
Sauté shrimps and sausages separately in the wok with a Tbsp. of olive oil slightly, set a side.
In a large shallow pan, sauté green peppers, ginger and cumin for a few minutes in butter and add onion and garlic continue sautéing on medium hear until onions gets translucent.
Stir in tomato sauce and wine
Add sweet peas and beef stock, thyme spring along with salt and pepper
Once it boils add rice, simmer for 15 minutes with lid closed.
Place sausages and shrimps on rice and continue simmering another 7 minutes until rice fully cooked.
Top with freshly cut cilantro and serve immediately  

10/6/2020
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