Chicken and Seafood Jambalaya
- Seasoning Mix:
- 2 whole bay leaves
- 1 1/2 t. salt
- 1 1/2 t. cayenne
- 1 1/2 t. dried oregano leaves
- 1 1/4 t. white pepper
- 1 t. black pepper
- 3/4 t. dried thyme leaves
- 2 1/2 T. chicken fat, pork lard, or beef fat
- 2/3 C. chopped tasso or other smoked ham (about 3 oz)
- 1/2 C. chopped andouille smoked sausage
- 1 1/2 C. chopped onions
- 1 C. chopped celery
- 3/4 C. chopped green bell peppers
- 1/2 C. chicken, cut into bite size pieces
- 1 1/2 t. minced garlic
- 4 medium sized tomatoes, peeled and chopped, about 1 lb.
- 3/4 C. canned tomato sauce
- 2 C. seafood stock
- 1/2 C. chopped green onions
- 2 C. uncooked rice (preferably converted)
- 1 1/2 dozen peeled medium shrimp (about 1/2 lb)
- 1 1/2 dozen oysters in their liquor
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4 qt. saucepan, melt the fat over medium heat. Add the tasso and andouille and saute until crisp, about 5-8 minutes, stirring frequently. Add the onions, celery, bell peppers, and saute until tender but firm, about 5 minutes, stirring occasionally and scraping the bottom of the pan well. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring one or twice. Add the rice, shrimp, and oysters; stir well and remove from the heat. Transfer to an ungreased 8x8" baking pan. Cover shuggly with aluminum foil and bake at 350 degrees until rice is tender but still a little crunchy, about 20-30 minutes. Remove bay leaves and serve immediately.
To serve, mold rice in an 8 oz cup. Place 2 cups on each serving plate for a main course or 1 C. for an appetizer.