Jambalaya is as synonymous with New Orleans Cuisine as Gumbo! There are vicious debates about whether the dish is of French or Spanish origin. The word itself is from the French & Spanish word for ham, Jambon. The a la is French, and the ya is said to be an African word for "Rice". Personally, I can't see how someone could dispute the dishes similarity to the Spanish Paella, but hey, my opinion is like everyone else's: Worthless. Here is what we do know about Jambalaya: It's delicious! So everyone quick arguing and get cooking! (Although I love that people in Louisiana argue about food!) Here is my recipe which is an adaption of one of Paul Prudhomme's recipes.
Chicken & Andouille Sausage Jambalaya
1 Tbsp Unsalted Butter
1 Cup Andouille Sausage, Diced
1/2 Cup Onion, Diced
1/2 Cup Bell Pepper, Diced
1/2 Cup Celery, Diced
2 Tbsp. Garlic, Minced
1/2 Cup Tomataoes, Diced
1/4 Cup Tomato Sauce
1 1/4 Cup Chicken Stock
3/4 Cup Enriched Long grain Rice
1 Cup Boneless Chicken Thigh, Diced
(Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/2 tsp Dried Thyme, 1/2 tsp Rubbed Sage, 3 Bay Leaves)
Preheat oven to 350 degrees.
Melt the butter, saute the Andouille until slightly browned. Add 1/2 of the trinity (onion/b.pepper/celery) saute until tender. Add tomato cook about a minute, then add the tomato sauce, cook 1 minute more. Add the garlic and rice, cook 1 minute. Add the stock, seasoning mix, bay leaves, other half of the trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Top with chopped parsley, and sliced green onions. Put on some Zydeco and enjoy!
Yield: 2-3 servings
**NOTE** You could substitute shrimp or other seafood for the chicken & seafood stock for the chicken stock. You could also substitute ham, tasso, kielbasa, chorizo, etc, etc... for the Andouille. This dish is great for using up leftovers. Last night I made it with 1/2 cup ham/ 1/2 cup Andouille, and I used leftover smoked chicken that I made the night before. As long as you keep the liquid/rice ratio you can use whatever you want.