Jambalaya

Of recent times I have been obsessed with the cooking and eating of jambalaya – in this case a Louisiana Creole inspired dish. I got this basic recipe from here, and I’ve been trying out variations for a few months now. I love the internet, otherwise it would still be meat and three vegetables for most of us.

Cajun Shrimp Jambalaya

Ingredients
1 lb medium Shrimp, deveined and peeled
2 lbs Sausage, cut 1/4 inch thick
3 Tbsp Salt
1 lb Chicken, boneless
1/2 tsp Cayenne Pepper
1 1/2 large Onions
3 Bay Leaves
1 Bell Pepper
6 oz Tomato Paste
4 cloves Garlic
5 cups Water
3 cups raw Rice

Directions
Sauté sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned. Add the water, salt, cayenne, bay leaf and tomato paste. Bring to a boil with the lid on. When water boils add the shrimp and the raw rice. Stir and lower fire. Let rice simmer, stirring every five minutes until rice is cooked. This simple jambalaya recipe makes enough for 6 to 8 servings.

via Aide-mémoire

Author: Kate Carruthers

Kate Carruthers is Chief Data & Insights Officer for UNSW Sydney, and is also an Adjunct Senior Lecturer in the School of Computer Science & Engineering. She is certified in information security and is currently undertaking postgraduate studies terrorism and security. Kate has extensive experience in senior roles in ICT, marketing, data and digital; and is a member of the NSW Government’s Data Analytics Centre Advisory Board. Kate is currently working at the intersection of data analytics, AI, ML, privacy, cyber security, and data protection.