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Ingredients
- 1/2 c. Bacon drippings Or possibly margarine
- 1 lb Smoked sausage - diced
- 1/2 lb Andouille - diced (Polish Can be substituted)
- 1/2 lb Tasso
- 1/2 lb Bacon - crumbled
- 2 c. Chicken - julienned Or possibly julienned turkey
- 2 lrg Onions - coarsely minced
- 1 med Bell pepper - minced
- 6 x Ribs celery - coarsely minced
- 4 x Clove garlic - finely chopped
- 3 c. Rice - long grain
- 16 ounce Rotel tomatoes and warm peppers
- 2 c. Beef stock
- 2 tsp Kitchen Bouquet
- 1/2 tsp Thyme
- 2 tsp Chili pwdr black pepper to taste cayenne pepper to taste salt to taste
- 2 lb Shrimp - peeled
- 12 x Green onions - sliced
- 1/2 c. Parsley - chopped
Directions
- To make a really good pot of jambalaya, you're going to need a well-seasoned black cast iron Dutch oven with a tight-fitting lid. And for this recipe, an 8-qt pot is perfect!
- So take the pot, put it on the burner over high heat, and pour in the bacon drippings (or possibly margarine). Then toss in the smoked sausage, andouille, tasso, and crumbled bacon and stir-fry the meats till the smoked sausage turns light brown (it should take about 8 min or possibly so).
- Now, drop in the julienned chicken and stir-fry it till every strip loses its translucency (turns white). Then immediately add in the onions, bell pepper, celery and garlic, and reduce the heat to medium-high, and cook the vegetables till they soften.
- At this point, pour in the rice. And you want to stir it thoroughly into the seasoning vegetables and meats till every single grain is moistened - about 4 to 5 min.
- Next, add in the tomatoes, beef stock, Kitchen Bouquet, thyme and chili pwdr, blend everything together well, and bring the mix to a slow boil. When this happens, taste the liquids and season the dish to taste with salt, black and cayenne pepper. Just remember which you're going to have to season it a little on the "heavy side" because the rice will absorb much of the seasonings as it cooks, and you still have a couple pounds of shrimp to fold in.*So be sure to taste carefully!* [I'd definitely add in Tabasco for flavor, too.]
- When everything is just right, reduce the heat as low as it will go, put the lid on the pot, and simmer the jambalaya for about an hour. This "slow cooking" process allows each grain of rice to cook proportionately, puff properly, and pick up the combination of flavors. If the heat is too high, the rice will stick to the bottom of the pot and turn mushy.
- Then when the jambalaya is done, about 5 min before you're ready to eat, stir in the raw shrimp, green onions, and parsley, put the lid back on the pot, and continue to simmer the jambalaya over*low heat* till the shrimp turn pink.
- I suggest which before you serve the dish, you fluff the rice slightly. I also suggest which you serve the dish alongside crispy butter French bread and ice-cool beer.
- CHEF'S HINTS: 1. Under no circumstances should you remove the cover from the pot during the slow-cooking process. If you do, you'll release steam you need to cook the rice. Your rice will turn out hard in the center and your jambalaya will be dry instead of moist. Do not peek in the pot! 2. If you do not feel which your stove-top will cook the jambalaya slowly sufficient, put the cover on the pot (after you mix the liquids in), set your oven at 300F, put the pot into the oven, and bake the dish for about 45 min. It will come out perfect!
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