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-