LCBO Food and Drink Early Summer 2016

TWISTS  REVISITING THE ROAST

Pork & Shrimp Jambalaya

¼ tsp (1 mL) cayenne pepper 1 cup (250 mL) long-grain parboiled (converted) rice 2 cups (500 mL) no-salt-added chicken broth 2 cups (500 mL) julienned leftover Provençal Pork Roast (recipe page 152) 8 oz (250 g) large shrimp, peeled and deveined (tails left on) 1 lemon 2 green onions, thinly sliced Hot pepper sauce 1 Heat oil over medium heat in a large skillet. Sauté onion and celery for 5 minutes or until onion starts to soften. Add garlic, green pep­ per, red pepper, bay leaf, thyme, 1 tsp (5 mL) salt, ½ tsp (2 mL) black pepper and cayenne and sauté for 5 minutes or until peppers start to soften and onion is light golden. 2 Stir in rice until well coated. Stir in broth and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until rice is al­ most tender. 3 Gently stir pork into rice mixture, then smooth top. Nestle shrimp on top of rice. Cov­

This version of jambalaya is based on the Ca­ jun style, cooked in broth rather than the more common tomato-based variety, and, as a handy shortcut, it incorporates leftover roast pork rather than sausage. No worries about the change from tradition though as it does have the essential vegetables and seasonings and enough kick to give you that Louisiana sen­ sation. You might even find yourself making a pork roast more often just to whip up the leftovers into this one-pot, spicy number. The parboiled (or “converted” as in Uncle Ben’s brand) long-grain rice gives the best texture, cooking evenly without getting mushy. 2 tbsp (30 mL) vegetable oil 1 onion, chopped

er and simmer for about 10 minutes or just until rice is tender and shrimp are pink and just firm. Remove from heat and let stand for 3 minutes. 4 Cut a quarter from the lemon lengthwise. Set the quarter aside and cut remaining lemon into 4 wedges. 5 Discard bay leaf from rice. Squeeze quar­ ter lemon evenly over jambalaya and season to taste with salt and pepper. Spoon jamba­ laya onto warmed plates, sprinkle with green onions and serve with lemon wedges and hot pepper sauce. Serves 4

3 stalks celery, sliced 3 cloves garlic, minced

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1 sweet green pepper, chopped 1 sweet red pepper, chopped 1 bay leaf 2 tsp (10 mL) chopped fresh thyme or ½ tsp (2 mL) dried Salt and freshly ground black pepper

124  FOOD & DRI NK EARLY SUMMER 2016