Monday, September 24, 2012

Never Tire of Jambalaya

This A.M. if you are looking for a real creole recipe try Mackers' Jambalaya!


The ingredient list may look a little long but this dish is easy to make and will deliver your friends and family a New Orleans restaurant quality Jambalaya. For picky eaters or anyone that simply does not like 'chunks' of veggies, pureeing the vegetables doesn't take anything away from this recipe, in fact it helps keep the dish very moist. If you are looking to sub out some chicken or shrimp for fish, with the amount of rice and liquid between 3 and 3 1/2 pounds of any combination of meat is perfect. Just add uncooked, cubed fish at the same time as the other meats.



Jambalaya

1/3 cup vegetable oil
1/3 cup flour
1 yellow onion, finely chopped or pureed
4 stalks celery, finely chopped or pureed
1/2 green bell pepper, finely chopped or pureed
1 red bell pepper, finely chopped or pureed
5 cloves of garlic, minced
2 teaspoons paprika
1 teaspoon dry thyme
3 bay leaves
1 teaspoon cayenne pepper
1 14 ounce can diced tomatoes and the juices
3 cups low sodium chicken broth
2 cups long grain white rice
1 pound grilled chicken, seasoned with salt and pepper, cubed
3 grilled andoullie sausage, sliced at an angle
1 1/2 pound shrimp, uncooked, tails removed
Sea salt and ground pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onion

Pre-heat oven to 350.

Heat oil in a large dutch oven, stir in flour with a wooden spoon and cook mixture, stirring occasionally for about 10 minutes until the rue turns a milk chocolate color. Add veggies and cook for about 5 minutes  if they are purred or 8-9 minutes to soften chopped veggies, stirring often. Next add garlic and spices and cook for 2 minutes. Now add tomatoes and chicken broth, bring to a boil. Stir in rice, cover pot tightly and bake in the oven for 25 minutes.

Remove the pot form the oven and add shrimp and meat. Make sure the pieces are completely submerged (especially the shrimp). Cover and return to the oven for 7 more minutes, just until the shrimp are cooked through. Remove bay leaves. Stir in fresh parsley and green onion and serve with french bread.  









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