Acadia Jambalaya

By MissiAnn

From Acadia restaurant in Portland Oregon

Ingredients

• Step 2:
• Jambalaya base
• 1/2 cup fat such as duck fat or bacon fat or lard
• 2 cups green peppers, diced
• 2 cups onions, chopped
• 2 cups celery, diced
• 2 Tbsp minced garlic, about 6 cloves
• 2 Tbsp creole spice (Tony Chattereux exp)
• 1 Tbsp thyme
• 1/2 cup Worcestershire sauce
• 2 bay leaves
• 1/2 cup Tasso ham or other smoked ham, diced
• 1 lb chicken thighs, skinned, boned, chopped
• 1 lb andouille sausage, diced
• 1 lb smrimp, cleaned, deveined, raw without skins
• 1/2 cup chopped onion
• 1/2 cup green onion, chopped
• 1/2 cup red onion, chopped
• 1/2 cup chopped celery
• 3 cups chicken broth
• 2 cups jasmine or popcorn rice, uncooked
• Parsley, scallions for garnish
• Tabasco sauce

Preparation

Step 1

Preheat oven 250 degrees.

Base: melt fat in Dutch oven on stove. Sauté vegetables in fat intel soft. Add remaining base ingredients except for ham. Place in oven and cook for 2 hours stirring every 1/2hour. Add ham and cook an additional 30 minutes. Take out bay leaves.

Step 2: in large braising pan or paella pan.

Brown sausage in 1tbsp. Cooking oil in small bathes until brown. Set aside. Brown chicken in small batches until brown. Set aside. Sauté vegetables until soft. Add back the meat, stock, base mix and rice. Bring to a boil. Cover and place in 400 degree oven and cook until rice almost done. Stir in shrimp and cook until rice is done. Garnish with parsley and scallions sliced thinly. Note: I do not salt but you can make adjustments also I like to adjust heat with Tabasco when I serve.