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Seafood Jambalaya
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Seafood Jambalaya
From New Orleans Seafood Cookbook (Canada, UK), by Andrew Jaeger and John DeMers.Besides providing Hank Williams with a title for one of his most famous songs, jambalaya provides New Orleanians with a basic recipe into which they can toss virtually anything in the refrigerator. Here's one of our favorite versions:
Ingredients:
1/4 pound margarine
3 cups chopped onions
3 cups chopped celery
3 cups chopped green bell peppers
1 pound small (50 to 60 count) raw shrimp, peeled
1 pound chicken breast, boned, skinned, and cut into bite-size cubes
1 pound andouille or other smoked sausage, sliced into discs
3 teaspoons black pepper
3 teaspoons blackening seasoning
3 tablespoons hot pepper sauce
3 bay leaves
4 cups crushed canned tomatoes, with juice
2 quarts chicken stock
2 pounds white riceInstructions:
Melt the margarine and sauté the onions, celery, and peppers over medium heat until translucent, about 5 minutes. Stir in the shrimp, chicken, and sausage, sautéing until the chicken is cooked, 5 to 7 minutes. Add all of the remaining ingredients except the rice and bring to a boil. Add the rice and cover the pot with a tight-fitting lid. Bring to a boil again, and then turn off the heat and allow the stew to sit until the rice absorbs all of the liquid, about 20 minutes. Fluff the stew with a fork and serve hot in individual bowls.
Yield: Serves 8 to 10
Blackening Seasoning
From New Orleans Seafood Cookbook (Canada, UK), by Andrew Jaeger and John DeMers.This spice blend gets its name from its use in "blackening" seafood or meat over very high heat in Cajun restaurants. It's our all-purpose Creole/Cajun spice blend. We recommend it highly over the commercial mixes available in grocery stores.
Ingredients:
5 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 tablespoon ground white pepper
1 tablespoon dried thyme, crushed with a mortar and pestle
2 tablespoons garlic powder
1 tablespoon powdered oregano
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon onion powderInstructions:
Place all of the spices in a bowl and mix together with a whisk. The seasoning can be stored about 1 week in an airtight container.
Yield: Makes about 1 cup
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