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Jambalaya - 2c

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      ---- BROTH ----
2 pounds shrimp; shelled, raw
6 cups water
6 each peppercorns
1/2 cup onion; chopped
1 rib celery; chopped
1 each bay leaf
      ---- STEW ----
1 pound creole/cajun sausage; cut into 1inch pieces
1 pound smoked ham (Tasso Ham preferred); 1/2 inch cubes
1 cup green peppers; finely chopped
1 cup celery; finely chopped
2 cups onion; finely chopped
1 centiliter garlic; minced
1/2 cup tomato puree
1 can tomatoes; (16 oz) OR
1 cup ripe tomtoes; peeled, seeded, chopped
1 recipe shrimp broth; OR
7 cups fish stock
1/2 teaspoon dried thyme
1 each bay leaf
1 teaspoon dried oregano; crushed
1 teaspoon red pepper; or to taste
1/2 teaspoon dried basil
1 teaspoon black pepper; freshly ground
1 1/2 cups rice (Texmati if available); raw
2 cups oysters; shucked
1 pound fresh crab meat; picked over
1 cup green onions; finely chopped

BROTH: Peel and devein the shrimp and set the meat aside. Put the shells
and other ingredients into a medium saucepan and bring to a boil. Reduce
the heat and simmer 20 minutes. Strain the broth through a chinois or
seive. Much of the flavor is in the shells, so press and pound with a heavy
spoon orpestle until all the moisture has been extracted. Discard shell
residue andreserve broth.

STEW: Drop the sausage pieces into a large, heated saucepan or casserole
and sear over medium-high heat. Stir frequently. Cook for about 10 minutes.
The sausage will render considerable fat as it cooks. Pour off and discard
all but 1 tablespoon of the fat. Add the ham pieces and continue cooking,
stirring often, for an additional 10 minutes. Add the peppers,celery,
onions, and garlic. Scrape the bottom with a wooden spoon or spatula as the
mixture cooks to loosen and incorporate the brown particles stuck to the
bottom of the pan. Cook about 15 minutes. Add tomato puree and tomatoes.
Stir to blend and cook together for abou t 3 minutes. Pour in the reserved
broth and bring to a boil. Add thyme, bay leaf, oregano, red pepper, basil
and black pepper. Cook over low heat for 1 hour. Add rice, cover and cook
for 15 minutes. Add reserved shrimp, oysters, and crab and cook 5 minutes
more. Stir in the green onions. Taste for salt.

To Serve: Ladle from the pot or heated tureen into leated large, shallow
soup bowls.

Yield: 12 servings

Preparation Time: 0:00

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





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