JAMBALAYA
There are a wide variety of ways to make jambalaya, with chicken and
sausage, or shrimp, or ham, or even duck or alligator. Some involve
tomatoes and tomato sauce, some use chicken or beef stock instead. This
first one uses both tomatoes and chicken stock, and is a New Orleans
Creole-style "red" jambalaya, as opposed to one made with only stock, a
more Cajun-style"brown" jambalaya (like Dee Gautreau's or Marc Savoy's).
One of my favorite variations is the one in which I omit the rice basis
of the dish (gasp, blasphemy!) and substitute pasta. Turns out that my
Pasta Jambalaya is very popular among my family, friends and readers.
It's a bit of a Creole-Italilan spin on the dish ... give it a try
sometime!
By the way, it's pronounced <jahm-buh-LIE-uh> or <jum-buh-LIE-uh>.
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. of 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 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper,
1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked (Some people like converted rice,
others prefer good old Mahatma. I use Uncle Ben's converted, as the rice
doesn't get sticky or lumpy that way.)
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 achives 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.
Serve with salad and French bread.
Chuck's Pasta Jambalaya
In the main recipe above, decrease the chicken stock to 4 cups, use only
2 6-oz. cans of tomato paste and substitute one pound of penne rigate or
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.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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