Chicken and seafood jambalaya
Andrew
One from Paul Prudhomme
ingredients
- Seasoning mix:
- 2 whole bay leaves
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cayenne pepper
- 1 1/2 teaspoons dried oregano leaves
- 1 1/4 teaspoons white pepper
- 1 teaspoon black pepper
- 3/4 teaspoon dried thyme leaves
- 2 1/2 tablespoons chicken fat
- 2/3 cup smoked ham
- 1/2 cup chopped andouille smoked sausage
- 1 1/2 cup chopped onions
- 1 cup chopped celery
- 3/4 cup chopped green bell pepper
- 1/2 cup chicken, cut into bite size pieces
- 1 1/2 teaspoons minced garlic
- 4 medium sized tomatoes, peeled and chopped
- 3/4 cup tomato sauce
- 2 cups basic seafood stock
- 1/2 cup chopped green onions
- 2 cups uncooked rice (preferably converted)
- 1 1/2 dozen medium shrimp, peeled
- Seafood stock:
- Shrimp heads, shells
- 1 medium onion, unpeeled and quartered
- 1 large clove garlic, unpeeled and quartered
- 1 rib celery
directions
- 1
For the stock:
- 2
Start with enough cold water to cover ingredients. Place all ingredients in a pot over high heat. Bring to a boil , then simmer for several hours.
- 3
Strain.
- 4
For the jambalaya:
- 5
Combine the seasoning ingredients in a bowl. Set aside.
- 6
Melt the fat in a saucepan. Add the ham and sausage and saute until crisp, about 5-8 minutes, stirring frequently.
- 7
Add the inions, celery, and bell peppers. Saute until tender, but firm, about five minutes.
- 8
Add the chicken, raise heat to high and cook one minute, stirring constantly. Reduce heat to medium.
- 9
Add the seasoning mix and garlic, cook about three minutes, stirring constantly.
- 10
Add the tomatoes and cook until the chicken is tender, about 5-8 minutes, stirring frequently.
- 11
Add the tomato sauce, cook seven minutes.
- 12
Stir in the stock and bring to a boil. Then stir in the green onions and cook about two minutes.
- 13
Add the rice and shrimp. Stir well, and remove from heat.
- 14
Transfer to an ungreased 8x8 baking pan, cover with foil.
- 15
Bake at 350° for 20-30 minutes. Remove bay leaves and serve.
Source: Paul Prudhomme's Louisiana Kitchen
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