Jambalaya A La Chinoise
|Dried shrimp||1⁄4 Cup (4 tbs)|
|Spice mix||To Taste (T.J.'s Secret)|
|Cayenne pepper||1⁄2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chinese five spice||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Vegetable oil||2 Tablespoon|
|All purpose flour||4 Teaspoon|
|Chinese sausage||2 Ounce, thinly sliced (1 Whole)|
|Andouille sausage||1 , sliced|
|Minced garlic||2 Teaspoon|
|Onion||1⁄2 , finely chopped|
|Green onions and tops||3 , thinly sliced|
|Green bell pepper||1 , diced|
|Red bell pepper||1⁄2 , diced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Uncooked long grain rice||1 Cup (16 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Raw shrimp||1⁄2 Pound, peeled, leave tail intact and deveined (Medium Size)|
|Cilantro sprigs||4 (Chinese Parsley, For Garnish)|
Preparation Soak dried shrimp in warm water to cover for 30 minutes; drain and set aside.
Combine spice mix ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over medium-high heat until hot.
Add oil, swirling to coat sides.
Add flour and stir to blend well.
Add Chinese and Andouille sausages and dried shrimp and cook, stirring, for 2 minutes.
Add garlic, onion, green onions, green and red bell peppers, and celery and stir-fry for 30 seconds.
Add spice mix and cook, stirring, for 30 seconds.
Add rice and stir for 1 minute.
Pour in broth, cover, and cook over medium heat for 8 minutes.
Reduce heat to medium-low and cook for 15 minutes.
Lay shrimp on top of rice; cover and cook for 5 minutes longer or until shrimp feel firm and turn pink and rice is tender to bite.
Garnish with cilantro sprigs.