Chicken and Seafood Jambalaya
from the kitchen of Chef Paul Prudhomme
Makes 4 main-dish or 8 appetizer servings
When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It's a great rice dish with a smoky flavor and an explosion of taste.
2½ tablespoons chicken or beef fat, pork lard, butter or oil
⅔ cup chopped Chef Paul Prudhomme's Tasso (preferred) OR
other smoked ham (about 3 ounces)
½ cup chopped Chef Paul Prudhomme's Regular Andouille (preferred) OR
any other good pure pork sausage (about 3 ounces)
1½ cups chopped onions
1 cup chopped celery
¾ cup chopped green bell peppers
½ cup bite-size pieces chicken (about 3 ounces)
2 tablespoons Chef Paul Prudhomme's Seafood Magic® OR
Chef Paul Prudhomme'sPoultry Magic® OR
Chef Paul Prudhomme'sMeat Magic®
2 bay leaves
1½ teaspoons minced fresh garlic
4 medium-size fresh tomatoes, peeled and chopped (about 1 pound)
¾ cup tomato sauce
2 cups seafood stock
½ cup chopped green onions
2 cups uncooked rice, preferably processed
1½ dozen peeled medium shrimp (about ½ pound)
1½ dozen shucked medium-size oysters in their liquor (the liquid in which they are packe), about 10 ounces
how to prepare
Melt the fat in a 4-quart saucepan over medium heat. Add the Tasso and Andouille and cook, stirring frequently, until crisp, about 5-8 minutes. Add the onions, celery and bell peppers and cook, stirring occasionally and scraping the bottom of the pan well, until tender but still firm, about 5 minutes. Add the chicken, raise the heat to high and cook, stirring constantly, for 1 minute. Reduce the heat to medium, add the Magic Seasoning®, bay leaves, and garlic. Cook, stirring constantly and scraping the pan bottom as needed, for 3 minutes. Add the tomatoes and cook, stirring frequently, until the chicken is tender, about 5-8 minutes.
Preheat the oven to 350°.
Add the tomato sauce to the saucepan and continue to cook, stirring fairly often, for 7 minutes. Stir in the stock, bring to a boil, then stir in the green onions. Cook, stirring once or twice, for 2 minutes. Add the rice, shrimp and oysters, stir well, and remove from the heat. Transfer to an ungreased 8 x 8-inch baking pan, cover snugly with aluminum foil and bake until the rice is tender but still a bit crunchy, about 20 minutes. Remove from the oven and let stand, covered, for 10 minutes. Discard the bay leaves and serve immediately.
Copyright© 1995 by Paul Prudhomme