Surf & Turf Shrimp Sausage Jambalaya

Place the 900g frozen shrimp in a bowl of cold water to thaw, then drain them thoroughly and set aside.

Wash 200g long-grain rice under cold water until the water runs clear, then drain well.

Wash 3 stems of celery and dice them into small, even cubes.

Peel the 4 cloves of garlic and mince them finely.

Peel the 250g onions and cut them into small, even cubes.

Slice the 800g white sausage into 1cm thick rounds. (This thickness helps them maintain their shape and brown nicely during frying)

In a medium container, dissolve 3 chicken stock cubes in 300ml hot water to create the chicken stock.

Open the 750ml tomato passata, as it will be used for deglazing later.

Preheat a large nonstick pan over medium-high heat and add 25g of clarified butter.

Add the sliced white sausage to the pan and fry in batches until each piece is golden brown and slightly crispy, then set aside.

Preheat another large pan over high heat and add the drained shrimp.

Once any released water from the shrimp has evaporated, add 25g of clarified butter to the pan.

Reduce the heat to medium, add the minced garlic, and fry until the shrimp develop golden caramelized bits.

Remove the shrimp from the pan and set them aside with the sausage.

Preheat a large pot over medium heat, around 150°C (300°F), and add the remaining 50g of clarified butter.

Add the diced onion and celery to the pot, sautéing until their moisture has evaporated and they are softened, about 5-7 minutes.

Stir in the 50g tomato concentrate and fry for a couple of minutes until it deepens in color to a golden brown.

Deglaze the pot with the 750ml tomato passata, scraping up any caramelized bits from the bottom of the pot with a wooden spoon.

Add the washed and drained rice.

Add the fried shrimp.

Add the fried sausage.

Add the prepared chicken stock to the pot.

Stir in the 500g frozen peas

Season with 1 teaspoon salt and 0.5 teaspoon black pepper to taste.

Bring the mixture to a gentle simmer, ensuring the rice is mostly covered by the liquids, then cook without a lid for about 20 minutes.

Stir the jambalaya every couple of minutes to prevent anything from sticking to the bottom.

TIP: If the mixture becomes too dry, add a little of the reserved 200ml water.

The jambalaya is ready when the rice is tender and most of the liquid has been absorbed.

Serve your hearty Surf & Turf Shrimp Sausage Jambalaya with Rice immediately, garnished with fresh basil if desired.