Jambalaya
Jambalaya
Serves 4
This version of jambalaya uses chicken as the main protein, but shrimp, oysters,
scallops and rabbit can be substituted individually, or combined in quantities
that suit your own taste and budget. The sausage and ham in this recipe are
flavour boosters. Cajun smoked tasso ham and Andouille sausage are preferred
flavours, but other smoked hams and sausages will also work well.
Do all of your measuring and dicing before you start cooking.
*
2 tbsp peanut oil
3 oz smoked sausage, chopped medium (Andouille, Kielbasa or other smoked sausage)
6 oz smoked country ham, chopped medium
12 oz boneless chicken cut into ½ inch cubes
1 medium green pepper, seeded and diced
2 medium onions, diced
4 ribs celery, diced (about 1½ cups)
1 tsp dried cilantro (1 tbsp of fresh cilantro if you can find it at a decent
price)
B ay leaves
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground cumin
1 tsp salt
1½ tsp fresh ground black pepper
¼ tsp fresh ground nutmeg
4 cloves fresh garlic, diced fine
1 28 oz can Italian plum tomatoes (drained and chopped)
¾ cup juice from the tomatoes
2 cups Basmati rice, rinsed in cold water and drained
2 cups fresh chicken stock (or 1 cup canned chicken stock and 1 cup of water)
½ cup scallions, chopped
8 oz bay scallops (optional)
First
Heat the peanut oil over a medium heat, add the sausage and ham, and cook
till well browned. This is meant to add flavor and color to the stew, not
bulk. Raise the heat and add the chicken and saute until it starts to brown.
Second
With the heat still raised, add the green pepper, onions, and celery and saute
until the onions become translucent. Stir frequently with a good wooden spoon,
scraping the bottom to prevent anything that sticks from burning. Reduce the
heat to medium and add the herbs, spices, salt, and garlic. Continue cooking
the mixture for one minute. Add the chopped tomatoes and continue cooking
until the chicken is cooked through and tender.
Third
Add the tomato juice, rice, chicken stock, and scallions and allow the mixture
to come to a boil. Reduce the heat to bring the mixture to a slow simmer.
Put the lid on the Dutch oven and allow the rice to cook for exactly 10 minutes.
Remove the lid from the Dutch oven and place the scallops on top of the mixture;
replace the lid and continue to cook the stew for 2 minutes, and remove from
the heat.
Fourth
Allow the pot to sit, covered, for 15 minutes before serving, then remove
the lid and gently fold scallops into the stew.