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Cajun Jambalaya




Source of Recipe


Chef Bob's


List of Ingredients




1 pound medium shrimp
2 chicken breast halves (about 1 pound total)
4 cups water
2 medium onions, chopped
2 medium celery ribs, chopped
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon olive oil
1/2 pound andouille or kielbasa sausage, cut into 1/2-inch-thick rounds
1 medium green bell pepper, seeded and chopped
4 scallions, chopped
1 (15-ounce) can peeled plum tomatoes in juice
2 tablespoons Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 cups long-grain rice
chopped fresh parsley, for garnish

Recipe



In a large saucepan of boiling salted water, cook the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel, and devain the shrimp, reserving the shrimp and their shells separately.

In a large saucepan, combine the chicken breasts, the reserved shrimp shells, the water, half the chopped onion, half the chopped celery, on third of the garlic, and 1 teaspoon salt. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear yellow when pierced with a fork, 20 to 25 minutes. Remove the chicken breasts from the cooking liquid.

In a sieve set over a large bowl, drain and reserve the cooking liquid, discarding the solids. You should have about 4 cups of liquid; add water, if necessary. Remove and discard the chicken bones. Chop the breast meat coarsely and set it aside.

Heat the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Then stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne. Bring to a simmer, breaking up the tomatoes with a spoon. Stir in the rice and return to the simmer. Cook over medium-low heat, tightly covered, until the rice has absorbed all the liquid, about 25 minutes.

Remove the Dutch oven from the heat, stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes. Transfer the jambalaya to a warmed serving bowl, sprinkle with parsley, and serve immediately.

Serves 8 People

Cook's Notes: There's something about serving jambalaya at a party that almost guarantees the good times will roll. As it's difficult to decide just what kind of jambalaya to make (meat, shellfish, or poultry), we normally put a little bit of everything into the pot. (Not one to complicate matters, but you can use 1 cup chopped smoked ham instead of the sausage. Or you could stir in 1/2 pound cooked crab meat at the end to replace the shrimp.)