I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat yields a better result. This recipe calls for tasso, which can be hard to come by, but bacon makes a suitable substitute. If you have time, you can make your own stock with chicken bones and shrimp shells. I don’t always do this though, since I usually make Jambalaya when I want to have a one pot meal in a hurry.
Shrimp and Chicken Jambalaya
Seasoning Mix: 1/4 tsp cayenne, 3/4 tsp white pepper, 1 tsp kosher salt, 1/4 tsp thyme, 1/2 tsp rubbed sage, 1/4 tsp dried basil, 1/2 tsp black pepper
1 Tbsp unsalted butter
1/4 cup diced andouille sausage
1/4 cup diced tasso
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
1/2 cup diced fresh tomatoes (you can also used canned instead)
1/2 cup tomato sauce
3/4 cup long grain rice
1 3/4 cup chicken stock (optionally homemade with a shrimp shell infusion)
1 Tbsp Worcestershire sauce
2 Tbsp minced fresh garlic
1/2 cup diced chicken (great way to use leftover chicken)
1 1/2 cup raw medium shrimp, peeled, tail on.
1 Tbsp finely chopped Italian parsley
3 Tbsp finely sliced green onions
Instructions:
Preheat the oven to 350 degrees F.
Onion, celery, and bell pepper are called the Holy Trinity in Cajun and Creole cooking. Mix these ingredients together.
In a cast iron dutch oven, melt the butter over medium heat, add the andouille and tasso, and cook until it just starts to brown. Add half of the Holy Trinity, cook until the vegetables are tender. Add the diced tomatoes and tomato sauce, and cook for a minute or two until bubbling. Add the rice and cook for a couple of minutes, stirring constantly. Add the stock, the remaining Holy Trinity, seasoning mix, Worcestershire, and garlic. Adjust seasoning to your liking. Add the chicken, stir well and pop the pot into preheated oven. Bake uncovered for 25 minutes. Stir in the raw shrimp, parsley, green onions. Cook until shrimp are done–about 10 minutes. Serve with a crunchy loaf of French bread. Garnish with green onions and parsley.
I like to have a simple green salad with this, but it is really a one-pot meal.
Serves 2-3
