Ingredients: |
Ingredients: 2 Tbsp olive oil
1 yellow onion, diced small
1 green bell pepper, diced small
1 yellow bell pepper, diced small
1/2 cup fennel, diced small
4 cloves garlic, minced
2 bay leaves
1 cup bamboo rice (short-grain rice infused with bamboo juice)
salt to taste
1/2 cup slab bacon, diced small
1 tsp Cajun seasoning
1 tsp Italian seasoning
1/2 lb chicken boneless, skinless thighs, cut into medium cubes
4 Tbsp grapeseed oil
1/2 lb mahi mahi, skin removed and cut into 1-inch cubes
8 head-on prawns
1 whole quail, semi-deboned
1 tsp harissa powder
1/8 tsp dried red pepper flakes
1 tsp paprika
fennel fronds and scallion "flowers" for garnish (see note)
ROASTED RED PEPPER SAUCE
3 red bell peppers
1 Tbsp sriracha sauce
1 tsp red wine vinegar
1/2 tsp lemon juice
salt to taste
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Directions: |
Directions:In a medium cast-iron skillet, heat olive oil over medium heat. Add onion, green and yellow bell peppers, fennel and garlic. Saute until lightly browned. Add bay leaves, rice and 1 2/3 cups water and season with salt. Bring to a boil, then reduce heat to a low simmer. Cover with a lid and continue to cook until water is absorbed and rice is fully cooked, 15-20 minutes.
Heat a medium saute pan over medium heat. Add bacon and cook until fat has rendered and bacon becomes crispy. With a slotted spoon, remove bacon to a paper-towel-lined plate or tray and reserve.
In a small bowl, blend Cajun seasoning and Italian seasoning.
Season chicken thighs with salt and sprinkle of Cajun-Italian seasoning mixture. Add chicken to pan with bacon fat. Saute until browned and cooked through. Remove chicken from pan and reserve.
Season mahi mahi with a sprinkle of Cajun-Italian seasoning mixture. In a medium nonstick saute pan, heat 2 Tbsp of the grapeseed oil over medium heat. Add mahi mahi and cook until lightly browned on both sides and cooked through. Remove from pan and reserve.
Prepare spot prawns by removing the heads and peeling the tails. Season with salt.
Prepare quail by breaking it down into breast halves, thighs and drumsticks, keeping the skin on. Remove bones from breasts, thighs and drumsticks. Season with salt.
In a medium saute pan, heat remaining 2 Tbsp grapeseed oil over medium heat. Cook quail pieces skin side down until skin is golden brown and crispy. Turn and cook an additional 2 to 3 minutes, until cooked through. Remove from pan and reserve.
To the same pan add shrimp heads and cook about 3 minutes on each side. Remove from pan and reserve. Add tails to pan and cook 2 to 3 minutes on each side. Remove from pan and roughly chop.
Heat a large nonstick saute pan over medium heat. Add cooked rice mixture, mahi mahi, chicken, quail, and chopped shrimp tails; toss to combine. Add harissa, red pepper flakes and paprika; toss to combine. Adjust seasoning if needed.
ROASTED RED PEPPER SAUCE
Roast red bell peppers over a stovetop burner until skin is black and blistered. Immediately remove from heat into a bowl and cover tightly with plastic wrap or foil. Let stand 5 minutes. Peel and seed peppers and rinse under cold water. Add peppers, sriracha, lemon juice, and vinegar to blender and puree until smooth. Season with salt.
Mound jambalaya onto plates and top each with 2 shrimp heads and some bacon. Garnish with scallion "flowers" and fennel fronds. Add a dollop of red pepper sauce on the side. |
This recipe for Bamboo Rice Jambalaya with Roasted Red Pepper Sauce is from