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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish has everything! Savory meats cooked in a seasoned rice. A true cornucopia of Cajun goodness. Ingredients:
1-1/2 teaspoons salt |
1/2 teaspoon pepper, cayenne fine |
1 teaspoon pepper, black fine |
1-1/2 teaspoons oregano leaves |
3/4 teaspoon thyme leaves |
1 teaspoon bay leaves; 2 whole leaves |
1-1/2 cups onion, white; chopped medium |
3/4 cup pepper, bell green; chopped medium |
1 cup celery; chopped medium |
2 cups stock, shrimp; * see note |
3 tablespoons oil, vegetable |
1/2 lb ham, center slice; cut into bite-size |
1/2 lb sausage, kielbasa; cut in bite size |
1/2 lb chicken breast; cut into bite-size |
2 tablespoons butter |
1 lb shrimp, medium; shelled and deveined |
1-1/2 teaspoons garlic cloves; minced |
2 cups stock, chicken; * see note |
1 cup tomato sauce; * see note |
1-1/2 cups tomatoes; peeled, seeded, chopped |
1/2 cup onion, scallions; chopped fine |
2 cups oysters, shucked; with liquid * see note |
2 cups rice, white long-grained; uncooked |
Directions:
1. The name, Jambalaya, [juhm-buh-LI-yah] is a Cajun word derived from French (jambon for ham),Acadian (a la) and African (ya for rice); meaning Ham a la Rice. The recipe for Jambalaya is actually a derivative of the Spanish recipe for Paella and cooked with Cajun ingredients, in a Cajun fashion. It may be cooked with a variety of meats.
2. Preheat oven to 350°F.
3. Combine the salt, cayenne & black peppers, oregano and thyme in a small bowl and mix thoroughly. Add the bay leaves and set aside until needed.
4. Chop the onions, bell pepper and celery and reserve until needed. These three aromatic vegetables are what Paul Prudhomme has called the Holy Trinity of the Cajun Kitchen.
5. Prepare or heat the shrimp stock and keep it ready.
6. Heat the oil in a pan and add the cut-up ham and sausage. Sauté these until slightly brown.
7. Add the chicken pieces and sauté until they are nicely browned.
8. Add the aromatic vegetables and sauté until onions are translucent.
9. Add butter, garlic and shrimp and cook for about three minutes. until shrimp turn pink.
10. Add seasoning and mix well.
11. Add the shrimp stock and chicken stock , tomato sauce and tomatoes and cook for about five minutes.
12. Add green onions and oysters, stirring well to mix.
13. After the liquid has reached a boil, add the rice*, cover and put in 350°F oven for 20 - 30 minutes.
14. Note: * the rice must be 1 portion uncooked rice to 2 portions liquid. So adjust stock to include other added liquids as necessary.
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