This jambalaya recipe is a great comfort food meal. It contains some unusual ingredients but they really add to the complexity of the southern flavor. Make it hotter by increasing the amount of the hot pepper flakes. Serve with rice and don't forget to put the hot sauce on the table.
Ingredients
1/2 cup dried apricots, diced
1/3 cup brandy
1 Tablespoon fresh lemon juice
1 Tablespoon soy sauce
3 teaspoons cornstarch
1/4 teaspoon red pepper flakes
1/2 cup water
3 Tablespoons unsalted butter
1 Tablespoon canola oil
1 cup scallions, both white and green parts, sliced
1 clove garlic, minced
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
3/4 cup ham, 1/4" thick, cut in 3" inch strips
1 lb fresh shrimp, peeled and deveined
1 Tablespoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon dried basil
1/8 teaspoon white pepper
pinch of dried thyme
1/3 cup pimento, diced
1/4 cup silvered almonds, toasted slightly
Southern Cooking Instructions
Place the apricots in a small bowl. Pour in the brandy. Set aside and allow to sit at least 15 minutes.
In a separate bowl, combine the lemon juice, soy, cornstarch, red pepper flakes and water.
Stir with a fork to combine well, set aside.
In a large skillet, heat the oil along with the butter on medium high heat.
Add the garlic and stir for about 30 seconds. Add the scallions and stir for a minute or two.
Add both peppers strips and the ham. Cook about 5 minutes more, stirring occasionally.
Add the shrimp, continue stirring. Cook 3-4 more minutes, until the shrimp turns pink.
Add the cornstarch mixture to the pan, stir carefully.
The jambalaya should start to thicken.
Add the spices and the pimento. Stir to combine well.
Cook another few minutes. Add more water if too thick.
Top with the almonds when ready to serve.