Mardi Gras Recipe: New Orleans Style Jambalaya with Asiago Stuffed Shrimp

The following Mardi Gras Jambalaya recipe was inspired by a visit to the grand city of New Orleans. My sister and I visited New Orleans during the Mardi Gras festivities nearly twenty five years ago. The electric excitement, delicious seafood dishes and amazing cocktails is forever scribed into my mind.

This Mardi Gras Jambalaya recipe is relatively easy to make. The hardest part involves deveining the rock shrimp. If rock shrimp is not available, use large shrimp or langostino's instead. Langostino's have a flavor profile similar to lobster. These tasty crustaceans are about the size of crayfish; a shellfish used extensively in Louisiana cuisine.

New Orleans Style Jambalaya with Asiago Stuffed Shrimp Recipe

Ingredients:
Serves: 4
Prep Time: 45 minutes
Cook Time: 30 minutes

24 Rock Shrimp, shell removed and deveined
1 Tablespoon Extra Virgin Olive Oil
1small Red Bell Pepper, diced
1 small Green Bell Pepper, diced
½ cup Red Onion, finely diced
4 medium Garlic Cloves, minced (divided in half)
1 Family size box Zatarain's New Orleans Style Jambalaya Mix
4 ounces Asiago cheese, finely shredded
1 Jalapeno pepper, minced
12 slices Bacon, cut in half

Directions:

1. Rinse rock shrimp under cool water. Remove shells and devein. Leave tail section intact. Pat dry, place in bowl and store in refrigerator until ready to use.

3. Prepare Zatarain's New Orleans Style Jambalaya Mix per package instructions.

2. Add olive oil to small skillet over medium heat. Sauté green and red peppers and onion for 3 minutes; or until onion becomes translucent in color. Add half of minced garlic and sauté for one additional minute. Remove from heat.

3. Place bacon slices on microwave-safe plate lined with paper towel. Cook bacon for 3 to 4 minutes, or until halfway cooked.

4. Shred Asiago cheese and place into bowl. Add remaining garlic and minced jalapeno. Mix together until ingredients are well combined.

5. Remove shrimp from refrigerator and lay individual shrimp on large cutting board. Butterfly shrimp; being careful not to cut all the way through.

6. Stuff each shrimp with ½ to ¾ teaspoon cheese, jalapeno pepper and garlic mixture. Wrap each shrimp with half slice of bacon, making sure bacon slices overlap cheese mixture and place on skewers. Leave a little space between each shrimp to ensure proper cooking. Place six shrimp per skewer.

7. Preheat oven to broil. Place skewers on broiler pan.

8. Place shrimp skewers in broiler. Broil for 3 to 4 minutes per side. Flip skewers and broil an additional 3 to 4 minutes. Shrimp is done when it becomes light pink in color and begins to curl. Be careful not to overcook shrimp as it will become rubbery and not very tasty!

9. Remove shrimp from broiler. Transfer Jambalaya to serving platter and top with shrimp skewers. Serve immediately.