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Jambalaya

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Ingredients/Components

salt and pepper to taste - 1 item
olive oil - 2 Tbsp
chicken stock or bouillon - 1 qt
tomato puree - 8 oz
bay leaves - 4 item
cooked rice - 1 item
diced green peppers - 6 c
canned diced tomatoes - 32 oz
diced scallions - 1/2 c
fresh, minced garlic - 2 Tbsp
diced yellow onions - 6 c
crushed chiles like in a pizza parlor - 1 Tbsp
canned crushed tomatoes in puree - 32 oz
andouille or other hot, smoked sausage - 1 lb

How to make jambalaya:

Saute garlic, chili and bay leaves in olive oil; once the garlic "opens up" add all the tomato products and simmer stirring for about 45 minutes.

Meanwhile, slice and roast the sausage at 350° for about 20 minutes. Drain the fat off. Add the stock, sausage, green peppers and onions to the tomato mixture. Simmer another 1 to 1 1/2 hours. Season to taste with salt and pepper. The Jambalaya sauce is finished when it has thickened and turned brick color without any more oil coming to the surface. At this point, cook a big pot of rice to mix with the sauce and add any meats you want to the Jambalaya sauce (chicken pieces, shrimp, alligator, veal, etc.), poaching the meat in the sauce of the Jambalaya to cook it. Add scallions at the last minute for color.

To make vegetarian Jambalaya, I suggest smoking the tomatoes first in a home smoker. This gives the sauce the same flavor as adding sausage, but without the meat. Then use vegetable stock instead of chicken stock and add any vegetables of your choosing at the end.

Recipe categories: Poultry, Meat, Cajun.

Rating:

4.5

Average rating: 4.5, total votes: 6

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