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Jambalaya - 2c

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1 1/2 teaspoons Fresh Thyme; (chopped)
1 1/2 teaspoons Fresh Basil; (chopped)
1 1/2 teaspoons Fresh Oregano; (chopped)
3 whole Bay Leaves
1/4 teaspoon White Pepper
1/4 teaspoon Cayenne Pepper; (or to taste)
2 ounces Butter
2 ounces Flour
1 cup Rice
2 cups Chicken Stock
8 ounces Chicken; (diced)
8 ounces Smoke Sausage; (sliced)
8 ounces Onions; (diced)
4 ounces Green Pepper; (diced)
4 ounces Celery; (diced)
2 ounces Green Onions; tops (chopped)
6 ounces Creole Tomato Sauce
      ---- CREOLE TOMATO SAUCE ----
5 pounds Creole Tomatoes; ripe
12 ounces French Shallots; (diced)
6 medium clove Garlic; (diced)
1 1/2 teaspoons Fresh Thyme; (chopped)
1 1/2 teaspoons Fresh Oregano; (chopped)
4 teaspoons Fresh Basil; (chopped)
1/8 teaspoon White Pepper
2 ounces Olive Oil
2 ounces Red Wine
1 teaspoon Sugar

Creole Tomato Sauce: Boil tomatoes 2 to 3 minutes, remove skins, cut in
half, remove seeds and dice. Heat olive oil in medium saucepan, add
shallots and cook for 2 minutes, add garlic, thyme, oregano, basil and
white pepper. Sweat shallots until clear. Add diced tomatoes, bring to a
boil, add red wine and sugar, reduce heat, simmer for 1 hour or until
cooked. Salt and pepper to taste. Puree in blender.

JAMBALAYA: In medium saucepan melt butter, add 1/2 the onions(4 oz)and
sweat until clear. Add rice, 1 bay leaf and 1 ounce of chicken stock, bring
to boll then place in 450 degree oven, 5 to 7 minutes. Remove from oven
and hold. (Riceshould be about 1/2 cooked.) In heavy gauge pot render fat
out of sausage. Remove sausage and drain. Inthe remaining fat in pot, saute
chicken, remove, drain and hold. In remaining fat, saute onions, celery,
green peppers garlic and seasonings (thyme, basil, oregano, white pepper,
cayenne pepper and remaining bay leaves). Dust with flour. Cook for 5
minutes. Add remaining chicken stock and cook another 5 minutes. Add
sausage, chicken,pre- cooked rice and creole tomato sauce, salt and ground
black pepper to taste. Let simmer slowly for 30 to 45 minutes, stir
frequently to prevent sticking.

Yield: 6 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.34 **





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