Jambalaya

[Marquetta]

[JAMBALAYA]
There are a wide variety of ways to make [jambalaya], with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This first one uses both tomatoes and chicken stock, and is a New Orleans Creole-style red jambalaya, as opposed to one made with only stock, a more Cajun-stylebrown jambalaya (like Dee Gautreaus or Marc [Savoys]).
By the way, its pronounced <jahm-buh-LIE-uh> or <jum-buh-LIE-uh>.
[1 lb]. [boneless chicken], cubed; AND/OR
1 lb. shrimp, boiled in [Zatarains] and peeled; OR
1 lb. leftover holiday turkey, cubed; OR
1 lb. of any kind of poultry or fish, cubed; OR
Any combination of the above
1 lb. (hot) [smoked sausage], andouille or chaurice, sliced on the bias; OR
1 lb. diced [smoked ham]
[1 large] onion, chopped
1 [bell pepper], chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans [tomato paste]
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon [white pepper], 1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked (Some people like [converted rice], others prefer good old Mahatma. I use [Uncle Bens] converted, as the rice doesnt get sticky or lumpy that way.)
In a [saut]é or frying pan, brown the chicken, sprinkling with Tony Chacheres seasoning if youve got it; a bit of salt, black pepper and [red pepper] otherwise. Dont brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into [bite-size] pieces.
Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.
In the same pot, while youre sautéing the trinity, add the tomato paste and let it [pinc]é, meaning to let it brown a little. What were going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesnt burn. Some friends of mine hate this step, so you can skip it if you want, but then it wont be Chucks jambalaya. :^)
Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, [deglaze] the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the [sautéed] vegetables, paste and stock are combined thoroughly. It should be fairly thick.
Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if youre using seafood, be careful not to overcook it.
Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you havent checked your seasonings before adding the rice, its too late! Its much better for the rice to absorb the seasonings while its cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce [thicken] up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the right consistency (youll know), its done.
Serve with salad and French bread.

[Raeanne Dimick]

A Cajun dish of rice with shrimps, chicken, and vegetables.

[Donald Trump]

A Creole dish of ham, shrimp, crayfish and or sausage cooked with rice, tomatoes, green peppers, onions and seasonings.