Polish style Jambalaya!

I have always wanted to cook jambalaya! I don't know what it is about this dish but it just sounds fun!

So...I decided to go for it and cook jambalaya! Now, I'm not sure if this dish can actually be called jambalaya because I've never seen it be cooked or tasted it before making this dish. So call it what you will, I'm calling it jambalaya because it tasted hella great and sure looked like jambalaya from the Google search I did afterwards! :)

 

My dads exact words, "You got another pot of that stuff? NO?!... Better get started on the next pot then".

 

Ah,, you can always count on daddy to make you feel confident about your cooking :) If my dad approves, then this dish is golden...(he's always been a picky eater)

Now all I've got to do is take this recipe down to New Orleans and get their approval!

 

p.s.. this is "Polish Style Jambalaya because I used smoke Polish sausage!

Ingredients:

5 links of smoked Polish sausages, cubed
20 shrimp ( you may leave them whole with the tail, whole without the tail or cubed them, whatever you prefer. I just removed the tail and cut them in half)
1 1/2 cups of cooked rice
3 cups of chicken stock
2 Tbs tomato paste
1 diced sweet potato
1 diced red pepper
1 diced onion
2 cloves of minced garlic
1 cup of white wine
1 Tbs balsamic vinegar
1 tsp apple cider vinegar
1 tsp dried basil
1 tsp dried parsley
1 tsp red pepper flakes (add more if you prefer spiciness)
2 Tbs fresh parsley
2 Tbs green onions
2 Tbs fresh chives
3 Tbs olive oil
salt and pepper to taste


Assembly:

1.) Preheat oven to 375 degrees.

2.)  In a medium pot, bring 2 cups of water to a boil, add in rice and cook for about 15-20 minutes, or until fluffy. Add in 1 Tbs olive oil when rice is finished cooking.

3.) In a large pot, heat oil and add in 2 cloves of garlic. Once golden brown, add in diced onion. Cook until caramelized. Add a pinch of salt and pepper

4.) Put the diced sweet potato on a baking sheet with olive oil and bake in the oven for 25 minutes. Check up on them after 15 minutes, and stir them around so they don't stick to the baking sheet.

5.) Meanwhile, add cubed sausage into garlic and onions. Stir and allow sausage to brown.

6.) Add wine and both vinegars to the sausage, as well as the tomato paste, reduce heat and allow for the wine to reduce a little bit, about 5-7 minutes. Pinch of salt and pepper.

7.) Add in chicken stock, bring to boil and reduce to a simmer. Add in uncooked shrimp to the broth, along with the fresh and dried herbs.
8.) Allow to simmer for 5 minutes, so the shrimp cook. Add in sweet potato while shrimps are cooking and after 5 minutes of the shrimp being in the broth, turn off the heat. Add cooked rice into broth and stir.
9.) Taste the broth. If not seasoned enough, add the appropriate amount of salt and pepper.

Serve right away!

ENJOY

<3 Babushka