Jambalaya
Jambalaya
The flavors in this recipe are very close to those of a gumbo. The big difference is the greater amount of rice and the lesser amount of chicken stock.
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup diced green bell pepper
2 garlic cloves, finely diced
2 bay leaves
1 tablespoon fresh oregano, or 1 teaspoon dried
1 tablespoon fresh thyme, or 1 teaspoon dried
1 tablespoon bay seasoning, or other “cajun” mixed seasoning
2 teaspoons hot sauce
1 andouille sausage, par cooked, sliced into rounds
1/2 cup cooked chicken
12 medium shrimp, peeled, deveined, tails removed
3/4 cup rice
3 cups chicken stock
2 tablespoons olive oil
2 tablespoons cilantro leaves
kosher salt and freshly ground black pepper
In a large pot or dutch oven heat the oil on medium high. Add the celery, onion, bell pepper, and bay leaves and saute for about 3 minutes. Add the garlic the oregano, the thyme, the bay seasoning and the hot sauce. Saute for about 2 more minutes. Add the rice, the sausage and the chicken stock. Bring to a simmer, and reduce the heat so the liquid gently simmers. Cook for 15 minutes stirring occasionally so the rice does not stick to the bottom of the pot. Add the chicken, the shrimp, and the cilantro. Simmer for an additional 10 minutes or until most of the liquid is absorbed. You will have some liquid visible when the dish is done. Take off the heat and allow to rest for about 10 minutes and serve.
This makes four hearty portions.