NEW ORLEANS CREOLE STYLE JAMBALAYA
This easy dish gets its name from “Jumble” — a mixture of chicken, sausage, ham and often seafood such as shrimp or crayfish. The spicy flavor comes from the andouille sausage, a traditional sausage used in New Orleans cuisine, and piquantly smoky tasso ham.
1 pound boneless chicken breast or thighs, cut into cubes
12 ounces pre-cooked andouille or other spicy sausage, sliced into rounds
8 ounces tasso ham or other smoked ham, diced
1 pound cooked shrimp (optional, see NOTE*)
2 tablespoons flour
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 tablespoon minced garlic
2 cups (1 15-0z can) crushed tomatoes
2 sprigs fresh thyme
1 teaspoon dried oregano
1 large bay leaf
salt and pepper to taste
1 quart homemade or store-bought chicken broth
3/4 cup long grain rice
1/4 cup each chopped parsley and chopped scallions, for garnish
Make a roux: Heat the flour and olive oil in a 5-quart dutch oven over medium low heat, stirring constantly with a wooden spatula, until lightly browned. Add the thyme, oregano, bay leaf, onions, celery, bell peppers, and garlic, and cook until translucent, about 5-8 minutes. Add the chicken and stir until it loses its raw color. Add the sausage and the ham. Cook for 1 minute until glistening.
Add the tomatoes and broth. Taste for seasonings, and add salt and pepper as needed. Bring to a boil and add the rice, stirring to combine. Reduce heat to low and cook, covered, for 20 minutes or until rice is done.
*NOTE: If everyone in your party likes shrimp, you may add it with the rice. Otherwise, cook and serve it separately, as follows: Melt 2 tablespoons butter over medium heat, and add 1 teaspoon chopped garlic and 1 teaspoon Chesapeake Bay or Creole seasoning. Sizzle for 30 seconds and add the cooked shrimp. Sauté over high heat until thoroughly warmed through. Serve in a separate bowl and pass at the table.
Makes 6-8 servings.
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