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I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp so I wanted my stock to have both of those flavors, real simple. I heated up the right amount of Chicken Stock and added some raw Shrimp shells to it and simmered for about 20-30 minutes, then strained. It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I’m using Lamb. I will feature Cassoulet in the coming winter months. The Jambalaya Recipe:
Shrimp and Chicken Jambalaya Recipe
Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)
1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions
Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.
Serves 2-3
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Hey Danno! The shrimp & chicken jambalaya looks great! I might have to leave out the celery, as I’m not too much into it, but the recipe sounds fantastic. Thanks for sharing!
Tried this and really enjoyed the Tasso pork flavor, have always “cheated” that step but went out and bought some this weekend — really makes it pop.
I was making a 4x recipe, and for some reason, the liquid wasn’t working out, I kept having to add more as the rice absorbed. Were I to do it over, I would probably reserve at least half the broth and cook the rice in it, then add the partially cooked rice back in toward the end. It could be because I subbed Basmati for long-grain rice, but I ran 5c of broth at the front end and added nearly 3c of broth (and a beer as I was out of broth! at the end).
Flavor on this recipe is superb, kudos from all attending our early Mardi-Gras party “Baby-Fat-Tuesday”.
Danno,
Nice dish! I do something very similar with the shrimp shells. I toast mine first with a tad of oil and then add the chicken stock.
On Olivers comment. He used the wrong rice. Enriched rice is par-boiled so it takes alot less liquid to cook it.
This is an excellent recipe, not difficult to prepare at all and always a major crowd pleaser. I love the infusion of the shrimp shells, that really makes quite a difference. Unfortunately my butcher doesn’t have tasso so I’ve used applewood smoked bacon with a little extra cayenne and garlic as a substitute. I have been slowly combing through this web site and I really appreciate the thought behind the descriptions of the cooking process and the traditional ingredients. I really, really enjoy the home made sauces – no more wretched corn syrup Worcestershire! Thank you for keeping homemade traditional food alive.