Breakfast Jambalaya
Johan Engman
Breakfast Republic
San Diego
Jambalaya has roots in New Orleans, where Spanish settlers used indigenous ingredients to create a new-world version of paella. At multi-unit concept Breakfast Republic owner Johan Engman borrows from several cuisines to come up with unique menu items. Here, jambalaya gets a breakfast twist with the addition of eggs to the original rice, seafood and andouille sausage dish. Housemade jambalaya sauce ties the ingredients together.
Ingredients
Jambalaya sauce:
12 oz. fire-roasted tomatoes
2 tbsp. Old Bay seasoning
1 tbsp. salt
1 tsp. cayenne pepper
1 tsp. minced fresh thyme
1 tsp. minced fresh oregano
3 garlic cloves, sliced
Red rice:
2 tbsp. vegetable oil
1 cup rice
½ cup tomato sauce
1 bay leaf
1 tsp. minced fresh thyme
2 garlic cloves, minced
½ onion
2 cups vegetable stock
Breakfast jambalaya:
8 oz. andouille or Portuguese sausage
12 shrimp
4 oz. red bell pepper, sliced
3 cups red rice
8 oz. jambalaya sauce
12 sunnyside-up eggs
8 oz. green onions, sliced
Steps
1. Prepare jambalaya sauce: In large saucepan, combine tomatoes, Old Bay, salt, cayenne, thyme, oregano and garlic; bring to a boil. Remove from heat and let cool. Pour mixture into blender and puree until smooth. Cool until ready to use.
2. Prepare red rice: In medium saucepan, heat oil. Add rice; saute until rice is golden. Add stock; bring to a boil. Cover; reduce heat to low. Cook, covered, for 20 minutes. Remove from heat; let stand, covered for 10 minutes.
3. In large skillet over medium heat, saute sausage until lightly browned. Add shrimp and peppers; saute until shrimp is cooked through and peppers are tender-crisp. Add 3 cups rice and 8 ounces jambalaya sauce; stir to combine ingredients.
4. To serve, spoon into bowls; garnish with green onions and top each bowl with three eggs.