deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
we wanted some good louisiana cooking for the saints game, so we had a nice bloody mary for lunch and i got to cooking.....i followed a recipe from chef prudhomme. instead of tasso, i used benton's smoked country ham, which is simply devine. also, i substituted store bought seafood stock for homemade in the interest of time. started in a dutch oven, finished in a dutch oven. one pot meals are always great.
Ingredients
Ingredients
- Seasoning mix:
- 2 whole bay leaves
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cayenne pepper
- 1 1/2 teaspoons dried oregano leaves
- 1 1/4 teaspoons white pepper
- 1 teaspoon black pepper
- 3/4 teaspoon dried thyme leaves
- 2 1/2 tablespoons chicken fat
- 2/3 cup smoked ham
- 1/2 cup chopped andouille smoked sausage
- 1 1/2 cup chopped onions
- 1 cup chopped celery
- 3/4 cup chopped green bell pepper
- 1/2 cup chicken, cut into bite size pieces
- 1 1/2 teaspoons minced garlic
- 4 medium sized tomatoes, peeled and chopped
- 3/4 cup tomato sauce
- 2 cups basic seafood stock
- 1/2 cup chopped green onions
- 2 cups uncooked rice (preferably converted)
- 1 1/2 dozen medium shrimp, peeled
- Seafood stock:
- Shrimp heads, shells
- 1 medium onion, unpeeled and quartered
- 1 large clove garlic, unpeeled and quartered
- 1 rib celery
- 1 For the stock:
- 2 Start with enough cold water to cover ingredients. Place all ingredients in a pot over high heat. Bring to a boil , then simmer for several hours.
- 3 Strain.
- 4 For the jambalaya:
- 5 Combine the seasoning ingredients in a bowl. Set aside.
- 6 Melt the fat in a saucepan. Add the ham and sausage and saute until crisp, about 5-8 minutes, stirring frequently.
- 7 Add the inions, celery, and bell peppers. Saute until tender, but firm, about five minutes.
- 8 Add the chicken, raise heat to high and cook one minute, stirring constantly. Reduce heat to medium.
- 9 Add the seasoning mix and garlic, cook about three minutes, stirring constantly.
- 10 Add the tomatoes and cook until the chicken is tender, about 5-8 minutes, stirring frequently.
- 11 Add the tomato sauce, cook seven minutes.
- 12 Stir in the stock and bring to a boil. Then stir in the green onions and cook about two minutes.
- 13 Add the rice and shrimp. Stir well, and remove from heat.
- 14 Transfer to an ungreased 8x8 baking pan, cover with foil.
- 15 Bake at 350° for 20-30 minutes. Remove bay leaves and serve.
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Who Dat!!
