This recipe is a twist on the classic shrimp and sausage Jambalaya—it’s a little bit Spanish and a little bit Cajun. Squid ink is a great ingredient – it adds a subtle flavor, but I really like using it for its color. If you can’t find squid ink at your local grocery store, you can order it straight from Spain via Amazon.com! It has a long shelf life, so you can keep the leftovers for when you want to try homemade squid ink pasta. For the seafood stock, you can save the shrimp shells to make your own shrimp stock, but feel free to use any kind of fish or shellfish stock. If you are short on time, you can freeze the shrimp heads and shells for later use. The best way to save them is to put them in a tupperware, fill it with water, and freeze.
Squid Ink Jambalaya, serves 8-10 for supper
2 tbsp chopped parsley, plus more for garnish
5 cloves garlic, minced
2 pounds of shrimp, peeled and deveined
3 cups seafood stock
1 pound of smoked andouille sausage, sliced
¼ cup oil
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
1 large sprig of rosemary
1 chile de arbol, seeds removed
2 cups long grain white rice
1 16-oz can diced tomatoes
1 ½ tbsp squid ink
Mix the shrimp with grated zest from 1 lemon, 2 tablespoons of parsley, and about half of the minced garlic. Return to the fridge until you are ready to use it.
Warm the seafood stock in a saucepan over a low flame, and have available for when you begin cooking the rice.
Heat 2 tablespoons of oil in a large pan with deep sides, and when hot, add the smoked sausage. Cook the sausage for a few minutes on each side, or until well browned. You will likely need to do this in two batches. Transfer sausage to a paper towel-lined plate and set aside for later.
Add the onion, bell pepper, celery, rosemary, chile, the rest of the garlic, and ¾ tsp of salt to the pan and stir to scrap up any browned bits leftover from the sausage. You should have enough leftover grease from the sausage, but if not, add a little more oil and cook for 10-15 minutes, until onions are softened.
Pour in the rice, and stir for a few minutes until toasted. Then, add the tomatoes, and the squid ink and stir again to incorporate. Add the seafood stock and bring to a simmer. Reduce heat to low, cover, and cook for about 30 minutes, stirring occasionally. After about 30 minutes, the rice should be cooked and have absorbed the liquid. If you find that the liquid is absorbed but the rice is not fully cooked, just add more stock (water is fine, too), and if you find that the rice is cooked, but you have too much liquid, just uncover and stir for a few minutes until the excess liquid has evaporated. When done, taste for seasoning, adding salt and pepper if needed.
Heat the remaining 2 tablespoons of oil in separate pan, and cook the shrimp for a few minutes, until opaque. You could add the shrimp to the rice at the last minute, but the ink will stain them.
When the rice is ready, mix in the parsley and sausage. Add the shrimp on top with a squeeze of lemon juice.