1 post tagged “jambalaya”
You ask them how they make Jambalaya and you'll get ten recipes. This is just one, i.e., mine. Warning, I make mine a bit spicier than normal, with lots of garlic. It's adapted from a recipe by Brooke Dojny.
Andouille, Shrimp and Duck Jambalaya
Heat 2 tablespoon oil in a large heavy skillet set over medium heat.
Title: Andouille, Crawfish, and Duck Jambalaya
12-15 servings (yeah, we cook large at my house.)
Ingredients:
1/4 cup Vegetable oil
1 1/2 lb Andouille or other spicy smoked sausage, cut into 1/4-inch slices
3 Boned and skinned duck breasts, (about 10 ounce each),
or 2 pounds boneless chicken thighs, cut into 1 1/2-inch pieces
3 tsp Blackening Spice (I used our custom blended spice mix)**
3 lrg Celery stalks, thinly sliced
2 lrg Onions, peeled and coarsely chopped
2 lrg Green peppers, cored, seeded, and cut into 3/4-inch dice
1 lrg Red or orange bell pepper, cored, seeded, and cut into 3/4-inch dice 10 x Cloves garlic, peeled and minced
2 x Fresh thyme branches
3 cup Long-grain rice
1/2 cup Wild rice 3 cup Chicken broth
1 cup Bottled clam juice
1 lb Shelled medium shrimp
3 cup Seeded, drained, and chopped canned plum tomatoes (from 2 28-ounce cans)
1 bn Scallions, including green tops, thinly sliced
2 tsp Filet Gumbo (optional)
Tabasco or other hot pepper sauce to taste
Add sausage and saute' until nicely browned, about 8 minutes. With a slotted spoon, transfer meat to a bowl, leaving drippings in the pan.
Sprinkle duck and/or chicken with seasoning mix (or straight cayenne). Saute' in sausage drippings over medium-high heat until browned and cooked through, about 5 minutes. Transfer to bowl with the sausage. Add remaining 2 tablespoon oil to drippings in the skillet and saute' the celery, onion, and peppers over medium heat until vegetables are somewhat softened, about 5 minutes. Add garlic and cook for 1 minute. Add rice and stir until coated with oil.
Pour rice mixture in a large roasting pan or baking dish. I use one like this. Nonstick is a wonderful thing at cleanup. It doesn't hurt to spray with Pam first if not using nonstick. Cover with foil. (Can be prepared 1 day ahead. Refrigerate rice and meats separately. Remove from refrigerator about 1 hour before continuing.) Preheat oven to 350degrees. In a large saucepan, bring the chicken broth, clam juice, and 2 cups of water to a simmer.
Pour liquid in with rice, stirring gently. Cover with foil. Bake 35 minutes. Remove from oven and stir rice. If you are going to use filet, add it in now and stir in. The trick is, you don't want it to boil (and all the boiling is over by this point) or will turn bitter.
Add shrimp, pushing it into the rice slightly. Arrange sausage, duck, and chicken over rice and scatter chopped tomatoes over top. (If rice has absorbed most of liquid, add up to 1/2 cup broth or water.) Cover and continue to bake until rice is tender and meats and fish are cooked, about 15 minutes. Stir to distribute ingredients.
Serve jambalaya directly from baking dish or transfer to a deep platter. Sprinkle with scallions before serving. Season with Tabasco.
Notes: If you can't find boned duck breasts, ask your butcher to bone out a breast from a whole duck. The price will be about the same.
** If you don't use a good pre-mixed creole seasoning, you'll need to season with salt, black and white pepper, cayenne, dried thyme, paprika and oregano.
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