Go Back
Print

Jambalaya

Ingredients

  • 2 cups chopped tomatoes
  • 4 cups shrimp broth
  • 2 cups small chopped bell pepper
  • 2 cups small chopped white onion
  • 2 cups small chopped celery
  • 1/4 cup chopped parsley plus a few sprigs
  • 2 tablespoons fresh oregano leaves plus a few sprigs
  • 1 tablespoon fresh thyme leaves plus a few sprigs
  • 1 tablespoon fresh ground cayenne or other hot red pepper
  • 1 chicken breast cooked and cubed
  • 1 lb shrimp or prawns raw cleaned, and shelled
  • 1 lb andouille sausage sliced
  • 4 cloves garlic minced I used black garlic
  • 1 teaspoon garlic powder
  • 3 bay leaves
  • 2 cups long grain white rice
  • 1/4 cup peanut oil
  • 3 green onions sliced
  • Salt and pepper to taste
  • Preferred hot sauce to taste

Instructions

  • To make the shrimp broth, simply cook the shells of the shrimp with about a half a gallon of water, a teaspoon of salt, and a few sprigs of thyme, parsley,and oregano.  Reduce that liquid down by half on medium heat for about 30 minutes and strain out 4 cups.  Set aside.
  • In a deep saute pan, combine the peanut oil with the chopped celery, onion, and bell pepper.  Cook on medium high for about 10 minutes.  Stir in the ground hot pepper, the garlic powder, and the fresh garlic.  Combine and cook for about 3 minutes.
  • Stir in the fresh destemmed herbs, reserving about a tablespoon of the parsley for garnish later.  Stir in the tomatoes.  Cook, stirring frequently for about 10 minutes.
  • Meanwhile, in a dutch oven or enameled cast iron pot with a lid, brown the andouille sausage, stirring frequently.  Set aside and toss in the chicken.
  • To the saute pan with the vegetables, add the shrimp broth.  Bring to a simmer and remove from heat and pour over the sausage and chicken.  Stir in the rice, drop the bay leaves on top, cover and bake on 325 in the center of the oven for about 30 minutes or until rice is done.  Check the rice with a small spoon without letting all the heat escape.
  • If the rice is done, drop the shrimp quickly in a single layer on top and replace the lid.  The shrimp will steam for about 5 or 10 minutes while the rice rests.  If using prawns, butterfly them first.  When the shrimp is done, garnish with green onions, reserved parsley, and hot sauce. Voila!