"My family has been making a version of this dish for generations."--chef John Besh
1/2 pound bacon, diced
1 pound fresh pork sausage, casings removed
1/2 pound andouille sausage, diced
3 tablespoons lard
4 skinned and boned chicken thighs, cut into 1-inch cubes
Freshly ground black pepper
1 large onion, diced
1 bell pepper, diced
3 celery ribs, diced
3 garlic cloves, minced
2 cups converted white rice
1 teaspoon dried thyme
2 bay leaves
1 1/2 tablespoons pimentón de la Vera or smoked paprika
1 teaspoon ground red pepper
1 tablespoon celery salt
1 cup canned crushed tomatoes
2 cups basic chicken stock
1 1/2 pounds raw Louisiana white shrimp or other wild American shrimp, peeled and deveined
1 bunch green onions, chopped
How to Make It
Heat a large Dutch oven over high heat until hot, and then reduce heat to medium. (This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.) Cook bacon, sausages, and lard in the hot pot, stirring slowly with a long wooden spoon, for 10 minutes. Season chicken thighs with kosher salt and black pepper. Add the chicken to pot, and cook, stirring often, 5 minutes or until chicken is brown.
Increase heat to medium-high. Add onion to pot, and cook about 15 minutes or until soft. Add bell pepper, celery, and garlic, and cook 5 minutes. Continue stirring occasionally so everything in the pot cooks evenly.
Add rice, thyme, bay leaves, pimentón, red pepper, and celery salt to pot, and cook, stirring often, 3 minutes. Increase heat to high, and add tomatoes and chicken stock. Bring to a boil. Reduce heat to medium-low; cover pot, and simmer 15 minutes.
After the rice has simmered for 15 minutes, fold in the shrimp and green onions. Turn off the heat, and let everything continue to cook in the hot covered pot 10 more minutes. Remove the lid, fluff the jambalaya, and serve.
My sister-in-law made this for Christmas dinner. Since a few guests are allergic to shrimp, she doubled the chicken and left out the shrimp. The tomatoey-garlicky-onion flavor was incredible. Just the right balance of tomato, meat and rice. Everyone had seconds, and it made the perfect low-key and festive Christmas meal. She served the Jambalaya with tasty cornbread and a delicious Louisiana-style salad of romaine, bacon, creamy dressing, and homemade brioche croutons. Red wine was the perfect accompaniment, and overall the recipe was the star of a spectacular holiday meal.
This is a very good recipe and the one I make is similar. There is no substitute for Andouille sausage in my book but I add a lovely Kielbasa too. I love to follow Paul Prudomme's recipes too.Also, there is no substitute for celery salt. It adds and brings out so much flavor. I also use it in my V8 which I also use in my jambalaya instead of tomato sauce or crushed tomatoes.This is a great dish to make your own only there is no substitute for certain ingredients. Instead of a green bell pepper one might try the yellow, orange or red. They may not give one as much gastric upset. But, the flavor of green is also important to jamablaya. Many people use cayenne pepper in this recipe, I use Kashmiri chili powder. It has a bit of sweetness that comes out in cooking but it is just as hot as cayenne so use sparingly to taste. : )
Made this w a few changes. Didn't use lard as bacon had enough fat. Didn't use pork sausage (thought it had enough met without it), didn't have celery salt or red pepper and used a couple jalapeños instead of green peppers (green peppers bother me but japs don't). This was so good, a little time consuming, but worth it. Husband has had jambalaya in New Orleans and said it was as good as any restaurant there! Oh, also used turkey smoked sausage in lieu of andouille.
I don't give five stars easily but this recipe was amazing. I've long been a fan of jambalaya and this is easily the best I've ever had. I made it exactly according to the directions with the exception of using shortening instead of lard. There are so many great flavors and textures in this dish. I strongly suggest using the smoked paprika as opposed to regular. The smokiness came through nicely and made it even better.
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