My Jambalaya ½ lb spicy sausage (andouille ideally) ½ lb very finely diced ham..diced, not chunks..tasso if you can get it Crawfish tails (dont bother if they are ratty gross things, firm or nothing) 1/2 lb shrimp (although Ive been known to use a 1 lb) 1/2 lb cooked chicken, 1 inch chunks 2 tbs olive oil 1 cup each of of chopped onion, red bell peppers, green bell peppers, celery 4 cloves minced garlic (I use about 10, but Im a freak) 3 tbs hot sauce (Something like Franks or Red Devil..Tabasco is just heat without taste) 14 oz canned tomatoes, diced and drained (save liquid) 1 teaspoon each thyme, salt, pepper, oregano ½ tbs crushed red pepper 1 cup regular white rice Seafood stock 1 tbs Worchester sauce 10 pieces of okra, 1 in segments (I know..thats for gumbo historically, but trust me, it works here too) Use dutch oven or some other wide cast iron pot. Lightly brown sausage and ham. Remove and set aside. Saute celery, onion, peppers and garlic in drippings until tender. Add olive oil if not enough fat rendered. Add tomatoes, thyme, salt, pepper, oregano and okra. Simmer another 5 min. Mix together liquid from tomatoes, Worcester sauce, hot sauce and enough broth to make 3 ½ cups liquid. Add the bay leaf and crushed red pepper to liquid and pour in with sautéed vegetables. Bring to a simmer. Add ham, sausage and rice and cook at simmer for 20 minutes or until rice is almost tender. Add shrimp and crawfish and simmer for another 10 minutes. Add a little more broth if necessary. Remove bay leaf and serve.
Posted on: Sat, 27 Dec 2014 15:31:39 +0000
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