s Jambalaya s   


Serve with salad and French bread.
 Yields: 0 Servings

Ingredients

1 lb. boneless chicken cubed; AND/OR
1 lb. Shrimp Boiled in Zatarain's and Peeled; OR
1 lb. leftover holiday turkey cubed; OR
1 lb. any kind of poultry or fish cubed; OR
Any combination of the above
1 lb. Hot Smoked Sausage Andouille or Chaurice sliced on the bias; OR
1 lb. diced smoked ham
1 large onion chopped
1 bell pepper chopped
3 cloves Garlic (amount to Taste; I Like Lots) (3 to 6) minced
4 ribs celery chopped
3 small cans tomato paste
4 large Creole tomatoes peeled, seeded and
diced; OR
1 can tomatoes (28 oz.)
8 cups good dark homemade chicken stock
Creole Seasoning Blend to Taste (or 2 - 3 Tablespo OR
2 teaspoons cayenne
2 Teaspoons Black Pepper
1 Teaspoon White Pepper
1 Teaspoon Oregano
1/2 Teaspoon Thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice uncooked (Some
people like converted rice, others prefer
good old Mahatma.)


 
Instructions
 In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)

Once the vegetables are translucent and the tomato paste achieves sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Per Serving (excluding unknown items): 3702 Calories; 17g Fat (4.0% calories from fat); 178g Protein; 704g Carbohydrate; 38g Dietary Fiber; 263mg Cholesterol; 3610mg Sodium. Exchanges: 39 Grain(Starch); 14 1/2 Lean Meat; 20 Vegetable; 0 Fat.

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Cuisine :       

Main Ingredient :  

Variation: Chuck's Pasta Jambalaya Decrease the chicken stock to 4 cups, use only 2 6-oz. cans of tomato paste and substitute one pound of rigatoni (cooked according to package directions) for the rice. Mix the sauce well with the pasta, place in a large baking dish and bake in a 350°F oven for about 10-15 minutes. This is a fabulous variation, and I've decided that I may like it better this way than with rice. Use whatever pasta shape you like, but I like rigatoni best. HELPFUL HINTS FOR INEXPERIENCED JAMBALAYA COOKS: Most jambalaya cooks prefer to cook in cast iron pots - whether cast iron or aluminum pot is used, it should be heavy enough to prevent easy burning, and have a tight lid. To brown onions: Onions and shortening are put into the pot, covered, and cooked over low heat until golden brown, stirring frequently. A little water added to the onions will help prevent sticking. Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients. New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 1
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.