We'll be out and about tonight for oyster shooters and then heading to a house party so I won't be making this jambalaya today, but you should! Like a lot of my recipes, this is a mash up of others I've tried that were successful, but I liked this method in that recipe, that ingredient in the other and well, you get the idea. It's a hybrid. Serve with Louisiana brand hot sauce and beer.
Happy Fat Tuesday!
Jambalaya w/ Chicken, Sausage & Shrimp
12 oz. bacon
½ lb. tasso ham (or other good quality ham), in ½ inch cubes (tasso is a spicy Cajun style ham)
1.5 lb. andouille sausages cut into ½ moons
1.5 lbs. onions, chopped
2 large celery stalks, chopped
6 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1 large green bell pepper coarsely chopped
6 boneless skinless chicken thighs cut into 1.5 inch pieces
2 Tbsp. paprika
1 Tbsp. fresh thyme
1 Tbsp. chili powder
¼ tsp (or more) cayenne pepper
2 bay leaves
1 tsp salt
Generous fresh ground pepper
2.5 C. chicken or beef broth
3- 10 oz. cans diced tomatoes w/ green chilies
3 C. long grain white rice
1 lb. small shrimp peeled and deveined
Old Bay seasoning
½ C fresh parsley, chopped
8 green onions, chopped
Position rack in bottom 1/3 of oven and preheat to 350.
In large heavy Dutch oven cook bacon until brown, but not crisp, add andouille and tasso ham then sauté until meats begin to brown in spots. Add onions, celery, garlic and bell peppers. Cook until veggies begin to soften, stirring occasionally.
Mix in chicken and cook until outsides whiten. Mix in paprika, thyme, chili powder, cayenne, bay leaves, salt and pepper. Cook 1 minute then add diced tomatoes w/ chilies and broth, stir to blend. Add rice. Bring to boil. Cover pot and place in oven until rice is tender and liquid is absorbed 45-50 minutes.
Season shrimp with Old Bay, salt and pepper. Remove pot from oven, remove bay leaves and gently stir in seasoned shrimp, parsley and green onions. Cover and let stand for 15 minutes before serving (this cooks the shrimp w/out over cooking).
Pass around the Louisiana hot sauce to add a bit more spice.
Happy Fat Tuesday!
Jambalaya w/ Chicken, Sausage & Shrimp
12 oz. bacon
½ lb. tasso ham (or other good quality ham), in ½ inch cubes (tasso is a spicy Cajun style ham)
1.5 lb. andouille sausages cut into ½ moons
1.5 lbs. onions, chopped
2 large celery stalks, chopped
6 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1 large green bell pepper coarsely chopped
6 boneless skinless chicken thighs cut into 1.5 inch pieces
2 Tbsp. paprika
1 Tbsp. fresh thyme
1 Tbsp. chili powder
¼ tsp (or more) cayenne pepper
2 bay leaves
1 tsp salt
Generous fresh ground pepper
2.5 C. chicken or beef broth
3- 10 oz. cans diced tomatoes w/ green chilies
3 C. long grain white rice
1 lb. small shrimp peeled and deveined
Old Bay seasoning
½ C fresh parsley, chopped
8 green onions, chopped
Position rack in bottom 1/3 of oven and preheat to 350.
In large heavy Dutch oven cook bacon until brown, but not crisp, add andouille and tasso ham then sauté until meats begin to brown in spots. Add onions, celery, garlic and bell peppers. Cook until veggies begin to soften, stirring occasionally.
Mix in chicken and cook until outsides whiten. Mix in paprika, thyme, chili powder, cayenne, bay leaves, salt and pepper. Cook 1 minute then add diced tomatoes w/ chilies and broth, stir to blend. Add rice. Bring to boil. Cover pot and place in oven until rice is tender and liquid is absorbed 45-50 minutes.
Season shrimp with Old Bay, salt and pepper. Remove pot from oven, remove bay leaves and gently stir in seasoned shrimp, parsley and green onions. Cover and let stand for 15 minutes before serving (this cooks the shrimp w/out over cooking).
Pass around the Louisiana hot sauce to add a bit more spice.
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