#jambalaya recipe by Chef Paul Prudhomme #cajuncooking #comfortfood #recipe #fallrecipes

Recipe by the insanely talented Paul Prudhomme 💖

Paul Prudhomme’s Chicken & Seafood Jambalaya

https://www.ameliaisnotachef.com/recipes/jambalaya

Ingredients

Seasoning Mix
2 whole bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons ground red pepper (preferably cayenne)
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons white pepper
1 teaspoon black pepper
3/4 teaspoon dried thyme leaves

2 1/2 tablespoons chicken fat or pork lard or beef fat (I used duck fat)
2/3 cup chopped tasso OR other smoked ham
1/2 cup chopped andouille smoked sausage
1 1/2 cups chopped onions
1 cup chopped celery
3/4 cup chopped green bell peppers
1/2 cup chicken, cut into bite-size pieces
1 1/2 teaspoons minced garlic
4 medium-size tomatoes, peeled and chopped, about 1 pound
3/4 cup canned tomato sauce
2 cups Basic Seafood Stock
1/2 cup chopped green onions
2 cups uncooked rice (use instant!)
1 1/2 dozen peeled medium shrimp
1 1/2 dozen oysters in their liquor (I omitted this)

Instructions

Scroll down to see the changes that I made while making this dish

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-quart saucepan, melt the fat over medium heat. Add the Tasso and andouille and sauté until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery, and bell peppers; sauté until tender but still firm, about 5 minutes, stirring occasionally and scraping the pan bottom well.
Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed.

Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil.

Stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, shrimp, and oysters; stir well and remove from heat. Transfer to an un-greased 8x8-inch baking pan. Cover pan snuggly with aluminum foil and bake at 350°F until rice is tender, about 20-30 minutes.
Remove bay leaves and serve immediately.

My Modifications:
* Duck fat instead of chicken or beef fat
* Omitted Chicken
* Omitted Oysters
* I cooked the sausage and ham hock and removed and then added back in after the vegetables cooked for a while
* I left it in the pot that I was cooking it in when I stuck it in the oven vs an 8x8 pan