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Print this Recipe    Jambalaya 31

Red Jambalaya

1 lb. boneless chicken, cubed; and/or
1 lb. shrimp, boiled in Zatarain's and peeled; or
1 lb. leftover holiday turkey, cubed; or
1 lb. of any kind of poultry or fish, cubed; or any combination of the above

1 lb. (hot) smoked sausage,andouille or Chaurice, sliced on the bias; OR
1 lb. diced smoked ham

1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups good dark homemade Chicken Stock
Creole Seasoning Blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1
teaspoon oregano, 1/2 teaspoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked

In a saute or frying pan, brown the chicken, sprinkling with Tony
Chachere's seasoning if you've got it; a bit of salt, black pepper
and red pepper otherwise. Don't brown if using leftover cooked
bird, but you still might want to season the meat. Tear or cut the
meat into bite-size pieces.Brown the sliced smoked sausage or
andouille and pour off fat. In the pot, saute the onions, garlic,
peppers and celery in oil until onions begin to turn transparent.In
the same pot, while you're sauteing the "trinity", add the tomato
paste and let it brown a little. What we're going for here is an
additional depth of flavor by browning the tomato paste a little;
the sugar in the tomato paste begins to caramelize, deepening the
flavor and color. Keep it moving so that it browns but doesn't
burn.

Once the vegetables are translucent and the tomato paste achieves
sort of a red mahogany color, deglaze the pan with the about 2 cups
of the stock, scraping the bottom of the pan to mix up any browned
bits, and stir until smooth, making sure the sauteed vegetables,
paste and stock are combined thoroughly. It should be fairly
thick.Add the Creole seasoning, tomatoes and salt to taste. Cook
over low-medium heat for about 10 minutes. Add the meat and/or
seafood and cook another 10 minutes; if you're using seafood, be
careful not to overcook it.Add the rest of the stock, check
seasonings, and stir in the rice, combining thoroughly. Cook for
about 20-25 minutes, or until the rice has absorbed all the liquid
and is cooked through. If you haven't checked your seasonings before
adding the rice, it's too late! It's much better for the rice to
absorb the seasonings while it's cooking. Check seasoning anyway,
then turn the heat down to low-medium and let the sauce thicken up
a bit, with the pot uncovered, stirring frequently, for about 10
minutes. Stir thoroughly to combine all ingredients. When the
jambalaya has thickened up a bit and has reached the "right"
consistency (you'll know), it's done. Serve with salad and French
bread.


Pasta Jambalaya

Decrease the chicken stock to 4 cups, use only 2 6-oz. cans of
tomato paste and substitute one pound of rigatoni (cooked according
to package directions) for the rice. Mix the sauce well with the
pasta, place in a large baking dish and bake in a 350 F oven for
about 10-15 minutes.

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