>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-