 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
This is my adaptation of my stepmother's Louisiana family's jambalaya recipe. The meats are all interchangeable. It is meant to be a kitchen sink, cleaning out the freezer sort of dish, so use whatever you have or buy whatever you like. Read more . Unlike many of the jambalay recipes here, this one does not include tomoato. In my opinion this makes it more a true cajun jambalaya. The tomato-based recipes are more properly creole jambalaya - and there is a difference. Ingredients:
1 onion |
1 bell pepper (orange, red, or yellow make it look better) |
3 stalks celery |
1 garlic bulb |
2 tbsp butter |
1 lb ham, diced |
2 lbs andouille (or other smoked) sausage; sliced or chunked |
2 bonless, skinless chicken breasts (raw, diced) |
1 lb shrimp (medium, uncooked, shelled, deveined) |
4 cups beef broth |
1 cup wine (white, dry) |
2 cups rice (white, uncooked) |
1/4 cup cajun/creole seasoning (i use emeril's essence) |
1 tsp cayenne pepper (vary this to turn the heat up or down) |
1 tsp thyme |
pinch ground clove |
Directions:
1. Mince garlic and dice or puree the onion, bell pepper, and celery
2. Place butter in a large stock pot over medium heat; add garlic, onion, bell pepper and celery after butter has melted; stir frequently
3. After 5-10 minutes, add the ham and sausage; stir well and often
4. After another 5-10 minutes, add the broth, wine, and spices
5. Bring to boil and add the rice
6. After 10 minutes of boiling, add the chicken
7. After another 10 minutes, add the shrimp
8. Dish will be done when the rice is tender and the shrimp is firm and pinkish
9. Add salt to taste, but wait until the last step. There is usually already a fair amount of salt in this due to the ham, sausage, cajun seasoning and the broth.
|
|