Rich Koster
Puritan Board Post-Graduate
For those of us who like jambalaya, please share your recipe with me. My bride is looking for a new twist on an old favorite.
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That looks good, Steve.
We almost always brown the rice before adding the liquid. It gives the jambayla a great colour and improves the flavour.
We love this one!
20 medium shrimp, peeled and deveined
4 ounces chicken, diced
6 oz. Andouille sausage, sliced
1 tablespoon Creole seasoning (see below)
2 tablespoons olive oil
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped celery
2 tbsp. chopped garlic
½ cup chopped tomatoes 3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
¾ cup rice (uncooked)
3 cups chicken stock
Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning. Mix well.
In a large saucepan heat oil over high heat with onion, pepper and celery for 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook uncovered until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Let cool for 5-10 minutes.
Season to taste with salt, pepper and Creole seasoning.
Creole Seasoning:
2 ½ tbsp. paprika
1 ½ tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme
Combine all ingredients thoroughly. Makes 2/3 cup
If you were in Jacksonville, NC, I might show up with a spoon!
Just to make sure that nobody becomes modalistic in their cooking:
The trinity of the kitchen is Onion, Celery, and Bell Pepper.