Yield: 1 Quart
Ingredients:
• Bacon Fat 2 Tbsp.
• Andouille Sausage – sliced lengthwise, sliced 3/8” ½ cup
• Ham, Tasso, Cajun - diced 3/4” ¼ cup
• Celery - diced 1/2” 1/3 cup
• Onions, Yellow - peeled and diced 1/2” 2/3 cups
• Red Bell Peppers - cored and diced 1/2” 1/3 cup
• Green Bell Peppers - cored and diced 1/2” 1/3 cup
• Cajun Seafood Seasoning - see recipe 2 Tbsp.
• Garlic - fresh, minced 1 ½ tsp.
• Tomatoes Diced in Juice - drained 1 2/3 cups
• Tomato Sauce 2/3 cup
• Tomato Paste 2 tsp.
• Bay Leaves - whole 2 each
• Chicken Stock – homemade or store bought 2/3 cups
• Salt - kosher ¼ tsp.
• Green Onions - sliced 1/8” 1 Tbsp. + 2 tsp.
Procedure:
1. Melt bacon fat in a heavy gauge sauce pan over a medium-high heat. Add the sausage and ham
and sauté until crisp, approximately 6-8 minutes.
2. Add ½ of the onions, celery and bell peppers and sauté until tender.
3. Reduce heat to medium, add the seasoning, and garlic, cook for 3-5 minutes.
4. Add the diced tomatoes, tomato sauce, tomato paste and the bay leaves and let cook for an
additional 10-15 minutes.
5. Add the green onions, chicken stock. Simmer for approximately 45 minutes until the sauce cooks
down and develops body. Add the remaining onions, bell peppers and celery. Cook for an additional
5 minutes.
6. Remove from the heat, transfer into a plastic tub and cool in an ice bath. Store refrigerated
overnight.
Recipe Type: AuthenticIngredients:
• Bacon Fat 2 Tbsp.
• Andouille Sausage – sliced lengthwise, sliced 3/8” ½ cup
• Ham, Tasso, Cajun - diced 3/4” ¼ cup
• Celery - diced 1/2” 1/3 cup
• Onions, Yellow - peeled and diced 1/2” 2/3 cups
• Red Bell Peppers - cored and diced 1/2” 1/3 cup
• Green Bell Peppers - cored and diced 1/2” 1/3 cup
• Cajun Seafood Seasoning - see recipe 2 Tbsp.
• Garlic - fresh, minced 1 ½ tsp.
• Tomatoes Diced in Juice - drained 1 2/3 cups
• Tomato Sauce 2/3 cup
• Tomato Paste 2 tsp.
• Bay Leaves - whole 2 each
• Chicken Stock – homemade or store bought 2/3 cups
• Salt - kosher ¼ tsp.
• Green Onions - sliced 1/8” 1 Tbsp. + 2 tsp.
Procedure:
1. Melt bacon fat in a heavy gauge sauce pan over a medium-high heat. Add the sausage and ham
and sauté until crisp, approximately 6-8 minutes.
2. Add ½ of the onions, celery and bell peppers and sauté until tender.
3. Reduce heat to medium, add the seasoning, and garlic, cook for 3-5 minutes.
4. Add the diced tomatoes, tomato sauce, tomato paste and the bay leaves and let cook for an
additional 10-15 minutes.
5. Add the green onions, chicken stock. Simmer for approximately 45 minutes until the sauce cooks
down and develops body. Add the remaining onions, bell peppers and celery. Cook for an additional
5 minutes.
6. Remove from the heat, transfer into a plastic tub and cool in an ice bath. Store refrigerated
overnight.
Recipe Author: Chef John Howie
Restaurant: Seastar Restaurant & Raw Bar, 205 108th Ave NE, Bellevue, WA, USA
Source: http://images.bimedia.net/documents/Jambalaya+-+Chicken.pdf