Both the French and the Spanish have had their influences on our famous rice-based, paella-like jambalaya. As we do with a crawfish boil or a cochon de lait (suckling pig), we make jambalaya for great gathering of folks, often cooking it outdoors over a gas or log fire. Try to find a large (three- to five-gallon) seasoned cast-iron pot, or use the heaviest pot you can get your hands on. A good-size pot is well worth the investment for making so many of these one-pot specialties we love to cook down here. We even have a long-handled, cast iron spade for stirring the Jambalaya pot.
Ingredients:
2 pounds bacon, diced
3 pounds Andouille sausage, diced
1/2 cup lard
2 pounds fresh pork sausage, removed from casings
8 skinless and boneless chicken thighs, roughly cut into 1 inch cubes
Salt
Freshly ground black pepper
6 large onions, diced
4 bell peppers, seeded and diced
10 stalks celery, diced
12 clove garlic, minced
9 cups converted Louisiana white rice
2 teaspoon dried thyme
2 dried bay leaf
3 tablespoons pimenton de la vera or smoked paprika
2 teaspoons cayenne pepper
1 tablespoon celery salt
6 cups canned crushed tomatoes
6 cups chicken stock
5 pounds Louisiana white shrimp or other wild American shrimp, peeled and deveined
3 bunch green onions, chopped
Procedure:
1. First, you'll need to heat a very large pot (3-5 gallons) over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
2. Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and black pepper. Add the chicken to the pot, stirring, and cook the chicken becomes golden brown, about 5 minutes.
3. After the chicken has browned add the onions to the pot and allow them to caramelize, about 15 minutes. Add the bell peppers, celery and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
4. Next add the rice, thyme, bay leaves, pimenton, cayenne, 2 tablespoons salt, 1 tablespoon black pepper, and the celery salt to the pot and cook, stirring often, for about 3 minutes.
5. Increase the heat to high and add the tomatoes and Chicken Stock to the pot. Bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
6. While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions to be added at the last minute.
7. After the rice has simmered for 15 minutes, go ahead and remove the lid from the pot and fold in the shrimp and green onions. Turn the heat off and let everything continue to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the Jambalaya and serve!
Recipe Type: AuthenticIngredients:
2 pounds bacon, diced
3 pounds Andouille sausage, diced
1/2 cup lard
2 pounds fresh pork sausage, removed from casings
8 skinless and boneless chicken thighs, roughly cut into 1 inch cubes
Salt
Freshly ground black pepper
6 large onions, diced
4 bell peppers, seeded and diced
10 stalks celery, diced
12 clove garlic, minced
9 cups converted Louisiana white rice
2 teaspoon dried thyme
2 dried bay leaf
3 tablespoons pimenton de la vera or smoked paprika
2 teaspoons cayenne pepper
1 tablespoon celery salt
6 cups canned crushed tomatoes
6 cups chicken stock
5 pounds Louisiana white shrimp or other wild American shrimp, peeled and deveined
3 bunch green onions, chopped
Procedure:
1. First, you'll need to heat a very large pot (3-5 gallons) over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
2. Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and black pepper. Add the chicken to the pot, stirring, and cook the chicken becomes golden brown, about 5 minutes.
3. After the chicken has browned add the onions to the pot and allow them to caramelize, about 15 minutes. Add the bell peppers, celery and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
4. Next add the rice, thyme, bay leaves, pimenton, cayenne, 2 tablespoons salt, 1 tablespoon black pepper, and the celery salt to the pot and cook, stirring often, for about 3 minutes.
5. Increase the heat to high and add the tomatoes and Chicken Stock to the pot. Bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
6. While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions to be added at the last minute.
7. After the rice has simmered for 15 minutes, go ahead and remove the lid from the pot and fold in the shrimp and green onions. Turn the heat off and let everything continue to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the Jambalaya and serve!
Book: My New Orleans: The Cookbook
Author: John Besh
Publisher: Andrews McMeel Publishing
Recipe Author: Chef John Besh
Source: http://www.chefjohnbesh.com/recipe/shrimp-chicken-and-andouille-jambalaya
Source: http://www.kimhiggins.com/Blog/New-John-Besh-North-Shore-Cooking-Show
Source: http://kimhiggins.com.realproserver.com/Blog/Archive?tag=NORHTSHORE