As with gumbo, there are many varieties of jambalaya in south Louisiana, depending upon what is readily available in each area – – and what a particular family likes best.
Makes 4 main-dish servings or 8 appetizer servings
2 bay leaves
¼ teaspoon rubbed sage
2 tablespoons unsalted butter
½ pound chopped Chef Paul Prudhomme's Tasso (preferred) or other smoked ham, about 2 cups
½ pound Chef Paul Prudhomme's Andouille Smoked Sausage, cut into ½ moons
¾ pound boneless chicken, cut into bite-sized pieces, about 2 cups
1 cup chopped onions, in all
1 cup chopped celery, in all
1 cup chopped green bell peppers, in all
1 tablespoon minced fresh garlic
½ cup tomato sauce
1 cup peeled and chopped fresh tomatoes
2½ cups chicken stock
1½ cups uncooked rice (preferably converted)
How To Prepare
Melt the butter in a 2-quart saucepan over high heat. Add the tasso and andouille and cook, stirring frequently, until the meat starts to brown, about 3 minutes. Add the chicken and continue cooking, stirring frequently and scraping the pan bottom well, until the chicken is browned, about 3-5 minutes. Stir in the seasoning mix, ½ cup each of the onions, celery, and bell peppers, and the garlic.
Continue to cook the mixture, stirring almost constantly and scraping the pan bottom as needed, until the vegetables start to get tender, about 5-8 minutes. Stir in the tomato sauce and cook, stirring often, for 1 minute. Stir in the remaining onions, celery, and bell peppers and the tomatoes. Add the stock and rice. Bring to a boil then reduce heat to low. Cover and simmer until the stock is absorbed and the rice is cooked, about 20 minutes. Let sit for 5 minutes before serving. Sprinkle on chopped green onions or scallions. Sauce Piquant works well as a sauce served underneath the Jambalaya.
Copyright © 1995 by Paul Prudhomme