The Brainy Gourmet's Jambagumbo...

Yes, you read it right, 'jambagumbo'. And, its just as you imagine, jambalaya and gumbo combined.  But, one might just think of it as a really juicy jambalaya. Its not only juicy but its hot and spicy as well.

For this dish you will need: wild rice, long grain rice, onion, tomatoes, Italian sausage and shrimp. To begin, saute one chopped onion and two cloves of garlic in olive oil. Once browned, push aside and add 1lb of bulk Italian sausage (sweet/mild or hot depends on what you like). When the sausage is brown, bring the onion/garlic back in and stir.

Next add 2 cups of diced tomatoes (or use one small can of diced tomatoes) and 1/2 cup of beef stock. Then add your spices and add only as much as you like in terms of heat: red pepper flakes, paprika, cayenne pepper, a pinch of salt and dried sweet basil.

Let simmer while you cook the rice: a blend of wild rice and long grain. Start the wild rice first, 1/2 cup boiled in 1 and 1/2 cup of beef stock. When it becomes slightly tender, add 1/2 cup of long grain rice add water to replace any lost liquid. Boil together until fully tender. Then drain and add to the sausage sauce.

To finish, take a package of frozen pre-cooked 'large' shrimp, thawed and rinsed, de-tail and add to the pot. Lastly, let this mixture gather flavor on low heat for about 20 minutes.

Set the table and get ready to jambagumbo!  And, don't forget a bottle of Louisiana hot sauce...

~ Tutti a Tavola!