Re: [CH] jambalaya recipe??
Crimson King (rael64@qwest.net)
Mon, 13 May 2002 01:24:38 -0600
>Hi kids,
>
>I am hoping to impress a new boyfriend with a GOOD Jambalaya recipe..
>. .He says he likes it hot, but I am hedging my bets that he is a
>medium heat guy. Shrimp and chicken would be ideal for the meat.
>Thanks
>Of course I am sure Rael can chime in with some advice for dating.
>
>Signe
You'd actually take dating advice from a 38 year old basement
dwelling bachelor? Baby, you'd best just move in with me. Now. Get
thee in my domicile!
Okay, I'm actually am seeing someone and I don't think she wants to
share, so I shouldn't tease you (you?). But I'll ask. (and then
bachelor (again) I'll be...sigh...<g>)
But as for da Jambo, well, great minds think alike. Just so happens
that I bought some skrimps and chicken yesterday for the very thing
as once exams are over, I plan on doing some cookin', by damn. Got
mucho rice and am seriously considering making it with basmati for an
experiment. Anywho, here's the recipe I will follow....more or less.
Adjust as you deem proper...
It's from Paul Prudhommes _Louisiana Kitchen_.
-------BEGIN-------
Seasoning:
2 whole bay leaves
1 1/2 tsp salt
1 1/2 tsp cayenne [i'll jack this up, natch...]
1 1/2 tsp dried oregano
1 1/4 tsp white pepper
3/4 tsp dried thyme
2 1/2 tsp chicken fat or pork lard or beef fat [i'll just use oil]
2/3 cup chopped tasso (preferred) or other smoked ham (preferably
Cure 81), about 3 ounces [i'm gonna omit this [GASP!] cuz i forgot to
buy any and am too damned lazy to go get some just for this...plus, I
just finished off a ham a few days ago and am sorta ham-ed out...]
1/2 cup chopped andouille smoked sausage (preferred) or any other
good pure smoked pork sausage such as Polish sausage (kielbasa),
about 3 ounces [again, i'll omit due to above...not that I could
*find* any andouille here...HA!]
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green bell pepper [i dislike green bells, so i'll use a yellow]
1/2 cup chopped chicken, cut into bite sized pieces, about 3 ounces
[i've got about 1 lb. of thighs i'll cut up and use...cheap and
flavorful be Da Thighs]
1 1/2 tsp minced garlic [obviously, adjust to taste...i use more]
4 medium sized tomatoes, peeled and chopped, about 1 pound [canned
for me cuz ain't nothing growing here in Idaho yet]
3/4 cup canned tomato sauce [i will use tomato paste + H2O]
2 cups seafood stock [damn, that's what i was supposed to make today...]
1/2 cup chopped green onions [i omit because i don't think they work
quite right...too "raw" for this dish for my tastes, but some folks
would kick my arse for *not* using, so do as you please...]
2 cups uncooked rice (preferably converted) [that's his note, NOT mine...]
1 1/2 dozen peeled medium shrimp, about 1/2 pound [i've got a pound i'll use]
1 1/2 dozen oysters in their liquor, about 10 ounces [i WISH I could
get decent (fresh) oysters here in Idunno....sigh...]
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4 quart saucepan, melt the fat over medium heat. Add the tasso
and andouille and saute until crisp, about 5 to 8 minutes, stirring
frequently. Add the onions, celery, and bell peppers; saute until
tender but still firm, about 5 minutes, stirring occasionally and
scraping the pan bottom well.
Add the chicken. Raise heat to high and cook 1 minute, stirring
constantly. Reduce heat to medium. Add 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 once or twice. Add the rice, shrimp, and oysters; stir well
and remove from heat. Transfer to an ungreased 8x8 inch baking pan.
Cover pan snuggly with aluminum foil and bake at 350-degrees F. until
rice is tender but still a bit crunchy, about 20 to 30 minutes.
Remove bay leaves and serve immediately.
To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving
plate for a main course or 1 cup for an appetizer.
-------END-------
Okay, now here's where Chef P. and I differ. My method changes are as follows:
<1> I cook the whole thing over high heat until time to take off from
the heat and pour into a pan and bake off. If you mise/gather all
ingredients before you do anything, then there's no reason to adjust
heat. Go, baby, go.
<2> I add in the seasonings directly after I've sauteed the
onion/celery/bell pepper/chiles (which I add in and any good CH will
as well <g>). I give it all a good stirring, and then continue.
Heating the dried herbs/spices this way, IMO, brings out the flavors
better. It's just the Rael Way.
<3> I have no idea what he's talking about with "...still a bit
crunchy." Crunchy rice ain't ever on my menu. If you use that Uncle
Ben/etc. precooked crap, you'll get mushy rice. Use good rice.
Good rice is worth the money. Brown rice works nicely too.
<4> I *used* to sub or add crawfish, but again, here in the High
Desert, I was lucky to find flash frozen shrimp. Sheesh. Past their
time of year though.
That's it. Of course, when I actually cook it Tuesday, who knows. I
rarely do anything the same twice. If any questions, feel free to
email.
Of course, reading the last bit of his recipe, notice that he
considers 16 ounces to be a "main course". That's a damn lotta
jambalaya. Trust me. This recipe makes "4 main dish servings"
according to Chef Paul. Have you ever seen Paul Prudhomme? If so,
the you understand why he considers a pound of food to be a "serving".
This recipe makes a lot o' jambo.
BTW, if you're really looking to impress your date, use a Twister
[TM!] board for a table cloth, have the lighting and music thang
going, and serve the meal naked. Send pics, please.
--
Peace, Hendrix, and Chiles.......
Rael64
"All are lunatics, but he who can analyse his delusions is called a
philosopher." -Ambrose Bierce (1842-1914) American writer-