Jambalaya
This Paul Prudhomme CLASSIC has been a staple in my family for the last 30+ years. Paul Prudhomme is a New Orleans Cajun Chef that is responsible for some really amazing and flavorful dishes- this recipe comes from his cookbook Chef Paul Prudhomme’s Louisiana Kitchen (affiliate link).
If you’re sensitive to spice, feel free to lessen the amount of cayenne that you use. Scroll to the bottom of the page for some modifications that I made while making this recipe.
Enjoy!
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Paul Prudhomme’s Chicken & Seafood Jambalaya
Ingredients
Seasoning Mix
2 whole bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons ground red pepper (preferably cayenne)
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons white pepper
1 teaspoon black pepper
3/4 teaspoon dried thyme leaves
2 1/2 tablespoons chicken fat or pork lard or beef fat (I used duck fat)
2/3 cup chopped tasso OR other smoked ham
1/2 cup chopped andouille smoked sausage
1 1/2 cups chopped onions
1 cup chopped celery
3/4 cup chopped green bell peppers
1/2 cup chicken, cut into bite-size pieces
1 1/2 teaspoons minced garlic
4 medium-size tomatoes, peeled and chopped, about 1 pound
3/4 cup canned tomato sauce
2 cups Basic Seafood Stock
1/2 cup chopped green onions
2 cups uncooked rice (use instant!)
1 1/2 dozen peeled medium shrimp
1 1/2 dozen oysters in their liquor (I omitted this)
Instructions
Scroll down to see the changes that I made while making this dish
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, melt the fat over medium heat. Add the Tasso and andouille and sauté until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery, and bell peppers; sauté until tender but still firm, about 5 minutes, stirring occasionally and scraping the pan bottom well.
Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed.
Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil.
Stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, shrimp, and oysters; stir well and remove from heat. Transfer to an un-greased 8x8-inch baking pan. Cover pan snuggly with aluminum foil and bake at 350°F until rice is tender, about 20-30 minutes.
Remove bay leaves and serve immediately.
My Modifications:
Duck fat instead of chicken or beef fat
Omitted Chicken
Omitted Oysters
I cooked the sausage and ham hock and removed and then added back in after the vegetables cooked for a while
I left it in the pot that I was cooking it in when I stuck it in the oven vs an 8x8 pan
