2 T olive oil
1 T butter, unsalted
12 oz pecan or garlic smoked sausage, sliced into 1/2 inch pieces
1/2 lb tasso diced
1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
2 cups onion, chopped
1 cup celery, chopped
1 large green bell pepper, chopped
1 large shallot, minced
1 T garlic cloves, minced
2 bay leaves
2 t paprika
1 1/2 t granulated onion
1 1/2 t granulated garlic
1 1/2 t dried basil
1 t chili powder
1 t dried oregano
1/2 t dried thyme
1/4 1 ground black pepper
1/4 t ground white pepper
1/4 t celery seed
1/4 t cayenne pepper, more or less to taste
1 (8 oz) can tomato sauce
1 (14.5 oz) can tomatoes, diced
2 1/2 cups chicken stock
1 1/2 cup rice
Garnish: green onion, sliced
Spoon Mage™ Note:
If tasso is not available in your grocers, use a ham. Don’t use the thin stuff found in the lunch packets, have the deli person slice you a nice 1/2 inch thick piece of the best ham available.
You may replace the seasonings that follow the bay leaf, with 2 tablespoons of your favorite Creole seasoning mix. There are a number of brands in most grocery stores. If you use a store brand, they will be rather salty. If you are watching salt, use the seasonings as listed.
Salt is a very personal thing. Some use it a lot, some a little, some not at all. The sausages and tasso add just the right amount of salty background. If you are a salter, add 1/2 teaspoon with the rest of the seasonings – or better still, wait until it is nearly done and give it a taste first. Does it really need the extra salt?
If you enjoy hot spicy food, add more cayenne. For those that adore garlic, you know you want to add more, so go ahead.
This jambalaya was modified from a terrific recipe by Chef Paul Prudhomme. The Chef says that for traditional Jambalaya, make sure to use converted rice and so I do. If you don’t have that type of rice and want to use something else, that is fine. Make sure you adjust the amount of stock to match the amount of liquid called for on the package directions of your rice.
ps – yes, until you add in the rice, you keep that pan firmly set over medium-high heat. This means that you must chop and measure all the ingredients and set them out in order of appearance before you start cooking. Then stand there adding and stirring until it is time to simmer! Enjoy.
Set a very large pan over medium-high heat. Add the olive oil and butter.
When the butter is bubbly and the pan feels very hot when you hover your hand over it, add the sausage and tasso. Stirring every minute or two until the pieces brown, about 6 minutes.
Add the chicken and sauté until the pieces brown, about 5-7 minutes.
Add the onion, celery, green pepper, and shallot. Stir frequently until the onion begins to soften, about 5 minutes.
Add the minced garlic and stir for two minutes.
Inhale the goodness and imagine what it will taste like.
Add the tomato sauce, tomatoes, and stock. Stir well to scrape up any browned bits in the pan and bring to a boil.
Reduce heat to a low simmer, add the rice, cover, and cook until the rice is plumped up and tender. How long this will take depends upon the type of rice you use. Converted rice will take about 20 minutes. Stir every 5-10 minutes.
About 10 minutes before the rice is done, stir and taste the juices. This gives you the opportunity to adjust the seasonings while there is still cooking time. Recover and let the dish finish cooking.
Take the pan off heat, leave it covered, and let it sit for 10 minutes. This is a great time to finish the salads, warm the bread, and set the table.
Remove the bay leaves and serve in bowls or on plates, garnished with sliced green onion.
Delicious when enjoyed with a crispy green salad and a nice warm baguette.