This week kicks off two exciting events: the official start to summertime on June 20 and coastal Georgia shrimp season on June 19! I love to cook with wild Georgia shrimp, and if you tuned in to my Food Network debut last Sunday night, you may have seen the dish I cooked on Food Network Star, my jambalaya, featuring plump, succulent shrimp. Today, in celebration of all these things, I'll share the recipe with you.
I'd like to thank everyone who tuned in to watch the show! It is such an exciting time and I have loved all of your feedback. Food Network Star will continue every Sunday night at 9 p.m., but if you don't have cable, be sure to like Some Kinda Good on Facebook and visit my food blog at SomeKindaGood.com. I'll be sharing highlights from each show along with recipe recaps.
As many of you know, I had a local watch party in Savannah to celebrate the Season Premiere of Food Network Star. I had friends and family in town all weekend from Augusta and Macon. One of my lifelong best friends even flew in from Denver, Colorado to help me celebrate. I had a packed house and loved every minute of it. On Saturday evening, I made my jambalaya for everyone. It is the perfect dish to feed a crowd. Together with it, I served my fried green tomatoes with goat cheese and red pepper jelly. You can get both of these recipes and more on my food blog.
When Bobby Flay and Giada De Laurentiss tasted this dish, Giada said it was fantastic and Bobby loved the acidity from the tomatoes and the green onion I used to garnish the dish. He said it had great flavor. Sounds to me like they thought it was Some Kinda Good, y'all! The rice gets toasted and the tomato paste gives the dish that rich red color. The sausage gets seared in the bacon fat, and Old Bay ties all the elements together. Good thing you'll have utensils to eat this with, but in the event you don't, just tip it on back.
Happy summertime and happy shrimp season!
Some Kinda Good Jambalaya
Yield: 8-10 servings
• 4 slices of thick-cut bacon, cut into 1-inch pieces
• 1 pound hot sausage, such as kielbasa or Italian, sliced diagonally
• 2 bell peppers, 1 red and 1 green, diced
• 2 celery ribs, sliced
• 1 large onion, chopped
• 1 jalapeno, seeded and diced
• 2 cloves of garlic, minced
• 2 tablespoons of Old Bay
• 1 Tablespoon Herbs de Provence, crushed
• Salt and pepper to taste
• 1 bay leaf
• 2 tablespoons of tomato paste
• 2 cups long grain white rice
• 1 28 oz can fire-roasted tomatoes
• 3 cups chicken stock
• 1 1/2 pounds of medium shrimp, peeled and deveined
• Green onion, both white and green parts, sliced, for garnish
Preheat the oven to 350 degrees. In a dutch oven, fry the bacon pieces until brown, remove from the pan to drain on paper towels and set aside. In the rendered bacon fat, sear the sausage cooking on all sides, then scoop them out and set aside. Add the bell and jalapeno peppers, celery, onion and garlic and stir until fragrant and softened, about 5 minutes. Stir in the seasonings, Old Bay, Herbs de Provence, salt and pepper. Season it well with salt and pepper. Add the tomato paste and rice and stir to toast the rice for 2 minutes. Return bacon and sausage to the pot. Add the chicken stock and bay leaf. Cover the pot with a lid and bring the mixture to a boil. Place the pot in the oven and bake for 25 minutes.
Season shrimp with Old Bay. Remove the pot from the oven and tuck the shrimp into the rice mixture. Place the lid back on the pot and return to the oven to bake until the stock has been absorbed and the rice is tender and moist, 20 – 25 minutes. Garnish with green onion. For an unforgettable, Southern coastal affair, serve with fried green tomatoes.
Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, writer and the cooking show host of SKG-TV on YouTube. A Season 14 finalist on "Food Network Star," she is the personality behind the blog, SomeKindaGood.com. Rebekah is a Georgia Southern University alumna and attended Savannah Technical College’s Culinary Institute of Savannah. Search Facebook for Some Kinda Good, tweet her @SKGFoodBlog or visit RebekahLingenfelser.com.