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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-15-2014, 07:58 AM   #1
deepsouth
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Join Date: 04-21-10
Location: Biloxi, MS
Default chef paul prudhomme's chicken and shrimp jambalaya

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
  • 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
directions
  • 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.
Source: Paul Prudhomme’s Louisiana Kitchen





































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Last edited by deepsouth; 09-15-2014 at 09:04 AM..
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Old 09-15-2014, 08:01 AM   #2
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that looks a lot better than the Saint's game! Who Dat!!
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Old 09-15-2014, 08:04 AM   #3
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That's some mighty fine lookin' jambalaya right there!
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Old 09-15-2014, 08:04 AM   #4
deepsouth
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Quote:
Originally Posted by 80 gallon smokin View Post
that looks a lot better than the Saint's game! Who Dat!!

not sure what's up. where is the defense? a play away in each game from being 2-0 doesn't make me feel much better.
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Old 09-15-2014, 08:19 AM   #5
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That dish looks fantastic! I'm sure it must have eased the pain of a loss though.
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Old 09-15-2014, 08:27 AM   #6
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Now THAT is a bloody Mary...
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Old 09-15-2014, 08:35 AM   #7
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great looking dish! Nice work and thanks for sharing the recipe!
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Old 09-15-2014, 09:04 AM   #8
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Beautiful jambalaya. I could sure go for a bowl of that right now - It's getting chilly up here.
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Old 09-15-2014, 09:07 AM   #9
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Man, I could go for a bowl or three of that! Well done!!
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Old 09-15-2014, 09:16 AM   #10
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Looks great!

A couple of years ago when we visited New Orleans we ate at K-Pauls. It was some good food!
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Old 09-15-2014, 09:50 AM   #11
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That looks fantastic! I took a couple tries at jambalaya which were just OK (esp. due to the rice) until I got a Paul Prudhomme book - that straightened things right out! The converted rice made a big difference.

Nice pot of food right there - I'd love that for breakfast right now!
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Old 09-15-2014, 09:52 AM   #12
deepsouth
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Quote:
Originally Posted by gtr View Post
That looks fantastic! I took a couple tries at jambalaya which were just OK (esp. due to the rice) until I got a Paul Prudhomme book - that straightened things right out! The converted rice made a big difference.

Nice pot of food right there - I'd love that for breakfast right now!


thanks man.

converted rice does make a huge difference.
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Old 09-15-2014, 10:54 AM   #13
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Looks delicious. Love the well stocked bloody. A meal in a drink.
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Old 09-15-2014, 11:51 AM   #14
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Nice job!!! And Andygator is one of my favorites from Abita!!
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Old 09-15-2014, 12:05 PM   #15
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Nice cook and thanks for the recipe. haven't had jambalaya in a while. a long while.
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