Print This Recipe Written by Chacha on Mar 3rd, 2014 in Casseroles & One-Dish Meals, Main Dish, Poultry, Rice, Sausage, Shrimp | No Comments

New Orleans’s version of Spanish Paella, Jambalaya, is a Cajun recipe for Country-style pot cooking at its best. Every cook and every home has its own Jambalaya recipe. This recipe is my creation I often prepared at home and my family loves it.

Servings: 4

Ingredients

  • 1 pound large shrimp, peeled and deveined, shells reserved for the shrimp stock
  • 3 ½ cups stock shrimp stock, recipe follows
  • 2 cups white long-grain rice (preferably not converted)
  • 1 ¼ large sweet onion, finely chopped, divided
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 green bell pepper, cored, seeded and finely chopped
  • 1 red bell pepper, cored, seeded and finely chopped
  • 3 ribs celery, finely chopped
  • Kosher salt
  • Crushed red pepper, to taste
  • Freshly ground black pepper, to taste
  • 1 pound boneless chicken thigh, cut into bite-size pieces
  • 1 pound smoked sausage, cut into ¼-inch round
  • 6 cloves garlic, smashed, peeled and finely chopped
  • 1 (14.5-ounces) can plum tomatoes, chopped, juice reserved
  • 2 bay leaves
  • 1 teaspoon dried Mexican or Greek oregano, crushed
  • 1 tablespoon chopped fresh thyme, leaves only
  • 6 dashes hot sauce, optional (preferably Tabasco)
  • 1/2 cup chopped scallions, white and greens, divided
  • 1/2 cup chopped fresh flat-leaf Italian parsley, divided
  • 2 tablespoons freshly squeezed lemon juice

Special equipment

  • A large ovenproof skillet with a lid

Directions

Put the rice in a bowl and cover with hot water by 2 inches. Stir and leave to soak for 10 minutes. Carefully pour off water, leaving rice in bowl. Cover rice with cold water. Using hands gently swish grains to release excess starch. Drain rice in fine-mesh strainer. Set aside.

Preheat oven to 350 degrees F.

Meanwhile, heat 3 tablespoons olive oil in the skillet over medium-high heat. Add the onion, peppers and celery; season with salt and pepper to taste. Cook until the vegetables are crisp-tender, about 6 minutes. Transfer to a plate and set aside.

Add 1 tablespoon oil to the skillet. Add the sausage. Cook for 4 to 5 minutes, or until the sausage is lightly brown. Transfer to the plate with the peppers mixture.

Add the remaining 1 tablespoon oil to the skillet. Add the chicken. Cook 8 to 10 minutes, or until the meat is lightly brown on all sides (Note: Be careful not to overcook the thigh meat to the point that it shreds.)

Add the peppers mixture, sausage and any juices that collected on the plate into the skillet. Add garlic. Cook one minute or until aromatic. Add the tomatoes, bay leaves, oregano and thyme. Add ½ cup of the reserved tomato juice. Scrape the bottom of the pan with a wooden spoon, getting all the flavorful bits off the bottom. Cook for 7 minutes stirring often.

Add shrimp stock and the hot sauce. Add the rice and mix well to distribute evenly in skillet (Note: the rice should not be exposed, it should be below the liquid so it cooks evenly). When it starts to simmer; place the lid on the skillet and place in the oven. Bake for 30 minutes or until the rice is cooked.

Add 1/4 cup of the scallions, 1/4 cup of the parsley and the lemon juice. Stir well. Top with the shrimp. Cover the skillet, turn off the oven and allow the jambalaya to steam for 15 minutes in the oven.

Remove from oven. Garnish with remaining scallions and parsley if desired. Serve immediately.

For the shrimp stock:

  • Reserved shrimp shells
  • 1/2 carrot, roughly chopped
  • 1/4 onion, roughly chopped
  • Water
  • 3 black peppercorns
  • Kosher salt

In a 3 qt. saucepan, heat one tablespoon of the olive oil over medium-high heat. Add the quarter chopped onion and the carrot. Cook until slightly softened, about 5 minutes. Add the shrimp shells and cook, stirring constantly until shells are pink and fragrant. Add water to just past the level of the shrimp shells and the peppercorns. Bring to a boil and immediately reduce to a simmer. Cover. Simmer for 30 minutes. Strain stock and reserve. Discard the shells.

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