Humbalaya

Finally found this recipe again. I first made it from a cooks of the West article in Sunset from 1984.



1 tablespoon butter or margarine

3 hot or mild Italian sausages (about 10 oz.), cut into 1-inch slices

1 small onion, finely chopped

1 clove garlic, minced or pressed

4 medium-size mushrooms, sliced

1 medium-size green bell pepper, seeded and diced

3/4 pound medium-size shrimp, shelled and deveined

1/4 cup dry white wine

1 teaspoon each paprika and chili powder

1/2 to 1 teaspoon crushed dried hot red chilies or cayenne

Rice pilaf (recipe follows)

Dry-roasted peanuts



In a 4- to 5-quart pan over medium heat, melt butter; add sausages and cook, stirring occasinally, until browned on all sides. Discard all but 2 tablespoons of the drippings.

To pan, add onion and garlic, stirring occasionally until onion is soft, about 10 minutes. Add mushrooms and green pepper; stir occasionally for 3 to 4 minutes, then mix in shrimp, wine, paprika, chili powder, and 1/2 teaspoon of the chilies. Cook, stirring often, until shrimp turn pink, about 5 minutes. Taste and add as much of remaining chilies as you want.

Combine rice pilaf with shrimp mixture; spoon into a warm serving dish and sprinkle with peanuts. Makes 4 servings.

Rice pilaf. In a 1-1/2- to 2-quart pan over medium heat, melt 3 tablespoons butter or margarine. Add 1 small onion, chopped, and stir often until onion is soft, about 10 minutes. Stir in 3/4 cup long-grain white rice and cook, stirring, until rice is lightly browned.

Stir in 1 can (14-1/2 oz.) regular-strength chicken broth. Cover, reduce heat to low, and cook until rice is tender to bite and liquid is absorbed, about 20 minutes. Use hot; or keep warmp over hot water for as long as an hour.

Here’s the blurb in the mag:



A lover of both seafood and spices, Mike Humason of Thousands Oaks, California, created a Western version of the Creole dish jambalaya, combining shrimp with spicy seasonings, mixed with rice pilaf. He modestly titles his recipe: Humbalaya