Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Seasoning Mix:
2 bay leaves
1/4 to 2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1/2 to 1 1/2 teaspoons white pepper
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon rubbed sage
2 tablespoons unsalted butter
1/2 pound, about 2 cups, Tasso (preferred) or other smoked ham (preferably Cure 81), I use andoulli sausage
3/4 pound boneless, about 2 cups, chicken, cut into bite-size pieces
1 cup chopped onions, in all
1 cup chopped celery, in all
1 cup chopped green peppers, in all
1 tablespoon minced garlic
1/2 cup canned tomato sauce
1 cup peeled and chopped tomatoes
2 1/2 cups chicken stock
1 1/2 cups uncooked rice (preferably converted)
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Directions: |
Directions:Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 2-quart sauce pan (I use my dutch oven and bake in it) over high heat. Add the tasso (andoulli sausage) and cook until meat starts to brown, about 3 minutes, stirring frequently. Add the chicken and continue cooking until chicken is brown, about 3 to 5 minutes, stirring frequently and scraping the pan bottom well. Stir in the seasoning mix and 1/2 cup each of the onions, celery, and peppers and the garlic. Cook until vegetables start to get tender, about 5 to 8 minutes stirring fairly constantly and scraping pan bottom as needed. Stir in the tomato sauce and cook about 1 minute, stirring often, Stir in the remaining 1/2 cup each of the onions, celery and peppers and the tomatoes. Remove from heat, Stir in the stock and rice, mixing well. Transfer mixture to an ungreased 8x8-inch baking pan. Bake uncovered in a 350º oven until rice is tender but still a bit crunchy, about 1 hour. Remove from oven. Stir well and remove bay leaves. Let sit 5 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:4 to 8 |
Personal
Notes: |
Personal
Notes: This is Paul Prudhomme's recipe which I tweak. There is to much for an 8x8 pan and to hot if you use the full amount of cayenne and white peppers.
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