Shrimp Jamabalaya
After several years of food blogging, I’ve accumulated quite a collection of different things in the kitchen. I’ve tested out lots of different pots and pans, as well as many gadgets and small kitchen appliances. So when we started the restoration on our little vintage travel trailer, I didn’t have to leave my house to shop for the things it needed. I just went through my cabinets and pulled out some of my extras so I could cook when we were out camping.
While I was going through all my pots and pans, I realized I had pushed quite a few pieces to the bottom of the pile. Actually every piece of my nonstick cookware, from several brands, was pushed aside. And when I inspected those non-stick pieces more closely, I realized every piece was garbage, so out they went.
Fortunately the very next day I got an email from the fine folks at Wolf Gourmet asking if I would like to review a set of their stainless steel Wolf Gourmet cookware line. It couldn’t have been better timing. I enthusiastically accepted their offer.
To test the first piece of cookware, I did fied eggs. I find if a piece of cookware can do a nice fried egg, they can acomadate just about anything. My fried eggs passed the test for Wolf Gourmet Cookware, so my next test was rice. Rice based dishes can be a sticky pan in the you know what, so I decided to make a pan of Jambalaya.
For my Jambalaya recipes, I start by browning the sausage along with peppers, onions and celery. Then I add some tomatoes, the rice, seasonings and the liquid. During the last 4 – 5 minutes of cooking, I add the shrimp on top to cook. Then just before serving I combine everything.
Great new – no sticking Jambalaya! The weight of the Wolf Gourmet Cookware helped to evenly distribute the heat and prevent hot spots. My Jambalaya cooked evenly and perfectly. Cleanup was a snap too. I clean my stainless steel with mild dishwashing detergent and warm water, unless needed. If they have brown spots that don’t come clean, that’s when I breakout Barkeeper’s Friend. It’s a necessity when you have stainless steel cookware.
I’ve been using different pieces from the Wolf Gourmet Cookware set shown below and I couldn’t be happier with them. Sometimes you may have to use a little more elbow grease to clean them, but it’s definitely worth it when you can keep the set for a lifetime. I was so happy to get rid of my non-stick pieces. I will never accept non-stick cookware again. No matter the claim, they always breakdown and are useless just a few years after purchasing.
Wolf Gourmet is fine American-made cookware. You can clearly feel and see the quality and durability of this cookware line. Wolf Gourmet cookware line has been meticulously crafted using multiple layers of stainless steel and an inner core of aluminum to not only provide long lasting durability, bur superior performance too.
Time for the Giveaway!
I hope you enjoy my Jambalaya recipe! And if you’d like to try a the Wolf Gourmet Cookware piece shown holding the Jambalaya, just leave a comment in the comment section below telling me your favorite skillet meal!
Included in giveaway: (1) 3.5 Quart Sauté Pan with lid
For an additional entry, tweet the rolling and leave a comment with the hyperlink to your tweet in the comment section below.
Enter for a chance to win a @WolfGourmet 3.5 Quart Sauté Pan with lid @EclecticRecipes @Bloomingdales #WolfGourmet http://eclecticrecipes.com/shrimp-jamabalaya
You can find the whole line of fine Wolf Gourmet American made cookware and quality kitchen appliances at Bloomingdales.
Yield: serves 4
Shrimp Jamabalaya
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Loading...Ingredients:
- 4 links Andouille or country smoked sausage, cut in slices
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 medium onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, diced
- 1 (15oz) can diced tomatoes
- 1 cup Parboiled rice
- 2 cups chicken stock
- 2 tablespoons Cajun spice blend
- 2 lbs peeled and de-viened shrimp
- Hot Sauce like Crystal or Lousiana Brand
Directions:
Heat large skillet over medium heat. Add sausage, bell peppers, onion, celery and garlic. Sauce until sausage has rendered fat and lightly browned and vegetables are tender crisp.
Add canned tomatoes, rice, chicken stock and spices to skillet. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.
Add shrimp to the top of rice and return lid. Cook for an additional 5 minutes or until rice are opaque and cooked through.
Serve with hot hot sauce.
Did you make this recipe?
Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!I received the Wolf Gourmet cookware set shown above for review purposes.
