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WisconsinMike

Chicken and Seafood Jambalaya

By

Paul Prudhomme

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Rate this recipe 5/5 (1 Votes)

Ingredients

  • 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
  • Jambalaya:
  • 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

Details

Preparation

Step 1

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.

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