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Ingredient
Jambalaya
Introduce
Chef :
Lance WilsonJambalaya
This recipe is taken with liberties from Paul Prudhomme. If you don't plan on laboring with shrimp shells to make a seafood stock, there are several seafood concentrate pastes on the market. I use the one from penzeys. Make sure you follow the directions for reconstitution exactly. I've found from experience that using double strength stock makes an unpalatably salty and fishy jambalaya. Of course you can also just use chicken stock if you can't find seafood.
Ingredient
1 1/2 tsp
salt
1 1/2 tsp
cayenne
1 1/2 tsp
crushed oregano
1 1/4 tsp
white pepper
1 tsp
black pepper
1 tsp
thyme
3 cloves
garlic, minced
3 Tbsp
fat or oil
3 oz
ham, chopped
4 stalks
celery, diced
2 cups
seafood stock
2/3 cup
tomato sauce
Cooking instructions
* Step 1
Prepare all ingredients before hand. This dish comes together in parts, and having everything mise en place helps. Plus you can sit back and drink some wine while it cooks. Add the spices and garlic together. Add the ham and sausage together. Add onion, celery, and bell peppers together. Add the shrimp and oysters together.
* Step 2
Heat the oven to 350F
* Step 3
Melt the fat over high heat in a 6qt dutch oven. I like to use duck fat or bacon grease. But if you want to use oil you can.
* Step 4
Add the ham and sausage and sauté until beginning to brown ~5 min
* Step 5
Add the onion, celery, and bell pepper. Cook until they begin to stick to the bottom of the pot. ~5 min
* Step 6
Add the chicken and cook for another 3 min.
* Step 7
Add the spices and garlic and cook another 3 min.
* Step 8
Add the tomatoes and cook another 8 min or until the tomatoes begin to give up their liquid.
* Step 9
Add the tomatoes sauce and stock and bring to a simmer
* Step 10
Add the rice, shrimp, oysters, and green onions.
* Step 11
Mix thoroughly and cover. Bake for 30 min.
* Step 12
Turn oven off, take jambalaya out and stir it. Place cover back on and let sit in hot oven another 30 min. Serve.
Note: if there is a photo you can click to enlarge it
Tag
Bay leaves
Salt
cayenne
crushed oregano
white pepper
Black pepper
Thyme
garlic minced
Fat or oil,
ham, chopped
andouille sausages, cubed
onions, diced
celery, diced
Green Bell Pepper - diced
chicken boob, diced
Tomatoes, diced
Seafood stock
tomato sauce
converted rice (like uncle bens)
raw shrimp, peeled and cut into bite sized pieces
oysters in their liquor, roughly chopped
green onions sliced
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