This recipe will take a couple hours to do, but the end result is well worth it. One pot will make about 10 servings, depending on the size of the servings. Reheats really well, freezes not so well. Still tastes good after freezing, but gets mushy.
MODIFICATIONS:
I up the sausage to 1 pound, bacon to 1/3 lb, ham to at least 1/2 to 3/4 pound. I also tend to use chicken thighs instead of shrimp if I am not serving it right away. Shrimp gets rubbery when reheated. I use two packages of boneless / skinless thighs cooked ahead of time and cut into chuncks.
JAMBALAYA
½ lb. Andouille Suasage, or any other smoked sausage.
Water, to cover (remember to reserve 1 cup after cooking)
¼ lb. Salt pork or bacon, cut into small pieces
¼ lb. Smoked ham
2 med. Onions, chopped
1 cup celery, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
3 cloves of garlic, minced
2 Bay leaves
1 Tbsp. Oregano
1 Tbsp. Thyme
1 tsp. Dry mustard
1 tsp. Onion Powder
1 tsp. Cayenne Pepper (or to taste (2 for zippy, 3 for spicier than most will eat)
1 1/3 c. Long grain rice
3 c. Chicken Stock or Broth
2/3 c. Crushed Tomatoes
1/3 c. Tomato Paste
1 lb. Mixed uncooked seafood (shrimp, scallops, etc.) or just shrimp. Or substitute cooked chicken, cut
into small pieces.
¼ c. Green Onions, chopped, for garnish
1. Put the smoked sausage in a large pot and pour in the water to cover. Cook about 20 minutes.
Remove the sausage and cut into small pieces. Reserve 1 cup of the cooking water for later.
Reserve sausage for later.
2. In a large dutch oven, cook the salt pork or bacon until it is lightly browned and the fat has
been rendered.
3. Add the ham, onions, celery, and bell peppers. Cook over medium heat until soft, but not
browned. Add the garlic & spices and cook , stirring, another minute.
4. Add the rice and stir to coat with the fat and pan juices—about 2 minutes. Return the sausage
to the pot.
5. Add the chicken broth, reserved sausage water, crushed tomatoes, and tomato paste.
6. Bring the mixture to a boil, stirring occasionally. Then cover, reduce the heat, and simmer
until the rice is cooked and tender and the liquid has been absorbed, about 20-25 minutes.
7. Add the seafood pieces or cooked chicken and stir to combine. Cook 2-3 minutes (don’t
overcook the seafood).
8. Taste and adjust the seasonings. Top with chopped green onions and serve.