Jambalaya

Jambalaya 

Prepare vegetables:

1 cup diced onions

1 cup diced green bell pepper

1 cup diced celery

1 tablespoon minced garlic

1 cup peeled and chopped tomatoes

Prepare meats:

1/2 lb cubed Tasso

1/2 lb andouille sausage, sliced in 1/4 inch coins

12 oz chicken thighs, trimmed and cubed

1/2 lb raw shrimp, shelled and deveined

Prepare seasoning and spices:

2 whole bay leaves

2 teaspoons cayenne pepper

1 1/2 teaspoons salt

1 1/2 teaspoons white pepper

1/2 teaspoon black pepper

1 teaspoon dry oregano

Prepare other ingredients:

2 tablespoons butter

1/2 cup canned tomato sauce

2 1/2 cups chicken stock

1 cup uncooked rice, rinsed and left to soak while preparing other ingredients.

In step 1, melt the butter over medium high heat then add the Tasso and andouille sausage.  Stir to brown, about 3 minutes.

Next add the chicken and continue cooking to brown.  This time a bit longer, about 5 minutes.  Stir frequently and scrape the bottom of the pan to keep stirring up the brown bits.

Following the method in one of the Prudhomme recipes, I added half of the ‘holy trinity’ plus the garlic next, and stirred until the veggies were tender, about 6 minutes.

Then I added the seasonings and bay leaves.

And here I got a little confused but it worked out fine.  After mixing in the seasoning, I added the tomatoes and tomato sauce, mixed it well, and cooked it for a few minutes.

Preheat the oven to 350 Fahrenheit.

No picture, but stir the shrimp into the rest of the mixture, and remove from the heat.  Drain the rice and stir in along with the chicken broth.

Pour the whole thing into a 9 x 13 baking dish (ungreased).  I used a Pyrex dish.

Tightly cover the dish with foil, and bake for one hour.

Uncover the dish and stir together, and let it sit for 5-10 minutes before serving.  Garnish with sliced green onions.

This is one of the few times where I would not change a thing next time I make this.  It’s perfectly seasoned (pretty spicy!) and drop dead delicious.