Jambalaya....I love that word.  It just sounds happy to me.  A tasty dish loosely based on Emeril Lagasse's recipe, which you can find here. This was one of those pictures where our camera was starting to die..sorry, but such as it is, I think there are only one or two more recipes like this..then we started using our dtr.'s camera.
I did not have all of his ingredients, so had to improvise, but was quite happy with these results.  Next time I would definitely add in some dry white wine just for added zing and flavor.
12 large prawns, peeled, deveined, tail on (I used frozen, and then thawed the prawns)
a 5 once boneless, skinless chicken breast, cut into small chunks
Olive oil
1/2 a cup of diced onion
5 minced garlic cloves
1/2 a cup of diced green pepper
1/4 cup diced celery and leaves
3 bay leaves
2/3 cup chopped tomatoes
2 heaping Tblsp. tomato paste
few dashes of hot sauce
3/4 cup long grain rice
3 cups of chicken stock
5-6 oz. of good sausage - Andouille, or Chorrizo , or a good Polish sausage
1 Tblsp. Paprika
1 rounded tsp. garlic powder,salt and fresh cracked pepper (I just eyeballed amount of salt and pepper) oregano, and thyme
In a bowl, add the prawns and chicken pieces.  Sprinkle in the seasonings, stirring to coat, and set aside.
In a large sauce pan, heat up to medium heat, add in a few drizzles of olive oil, then the sausage.  Lightly brown the sausage meat on both sides, then set aside.
To the pan add onion,celery,green pepper, salt and pepper and saute about 5 minutes.  Then add in the tomatoes, garlic, bay leaves and hot sauce, stirring to combine.  Saute another 3 minutes.

Add in the rice, stirring, for a minute or so, then add the chicken stock, stirring well.  Bring to a simmer, lid on and turn down to low to simmer about 15 minutes, or until the rice is tender.
Then add the seasoned chicken and prawns, stirring to combine, lid on and simmer about another 10 minutes.  When finished cooking, add the tomato paste stirring to incorporate, taste and adjust for seasonings, removing the Bay Leaves.  Serve hot.

Ina Gawne
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February 4, 2011