#1 Jambalaya09-12-2008, 03:52 PM
Oooh, some bayou food! This was some good eating!
I did this a little different, I made the rice separate, has more juices that way.
I made for a crowd, so the ingredients are adjustable for smaller meals.
3 lbs andouille sausage ( or kielbasa spiced up with some chile powder,salt and cayene pepper) sliced 1/4" to 1/2" thick.
1 lb cubed ham
1lb pre cooked packaged chicken breast
3 lb peeled and deveined shrimp
3 onions chopped large pieces
2 cups celery chopped large pieces
3 cups green, red or yellow pepperchopped large pieces
4 Tbsp garlic minced
2 bsp tomato paste
1 cup white wine
2 tsp thyme
2 bay leaves
2 cans diced tomatos
In a large pan saute the sausage in 1/4 cup evoo till browned, then do the ham and add the cooked breast meat at the end.
Remove and set aside.
In the same pan add the trinity(onion, celery and pepper) and saut till soft, add garlic and cook 1 minute.
Add tomato paste and blend well and cook 5 minute more
Keep heat on high and add wine to deglaze pan, cook for about 5 minutes, it will reduce by a third.
Transfer to a stock pot and bring to a boil.
Add the thyme, bay leaves and tomatos, stir to blend.Add all the browned meats and bring to a boil again.
Turn heat to low, add tabasco and cover and cook for abot 45 minutes. Uncover and cook for 15 more minutes.
During these last 15 minutes saute te shrimp in some evoo, a little salt and red peper flakes for 1 to 2 minutes. Dump the srimp in the pot, stir well.
Serve over white rice!
Deglaze with wine
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09-12-2008, 08:19 PM
- Join Date
- May 2008
That looks yummy. Gonzales, LA is the Jambalaya capital of the US. I like the idea of cooking the rice separate; most coonass do not cook it that way. However, mushy rice ruins the whole meal. Have not made jambalya in many years. Might give it a try with sausage and crawfish.
09-12-2008, 08:21 PM
I make great rice, what time are you serving?:D
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