La Dauphine, Residence des Artistes
Jambalaya: Main Dish
Prep time:1.25 hr
See next entry
Buy: 2 Tbs salt butter 2 whole onions chopped 1/3c thinly sliced green shallot tops 1 Tbs finely minced garlic 1lb medium to large shrimp 1 lb lean ham, cut into 3/4 cubes 3 chicken breasts cut into 3/4 in. squares 6 Andouille sausages, (or Polish, French, garlic) smoked sausages, sliced 1/2 inch thick and kept refrigerated 2 cans of diced tomatoes 2c long grain rice 2 cans rich chicken stock 1 capful of Zatarain's (or Rex) Shrimp and Crab Boil-- liquid 1/2 tsp chili powder 6 whole bay leaves, crushed 1/2 tsp dried thyme 1/8 tsp cloves
In a heavy 7 -8 quart pot or kettle, melt the butter over low heat. Brown the onions, then the meats and continue to cook over low heat, stirring constantly, for about 15 minutes, or until everything is browned. Add the seasonings and continue cooking and stirring over low heat for 5 minutes more. Add the rice and chicken stock and mix well, then raise the heat to high bring to a boil. Cover the pot, turn the heat to very low, and cook 45minutes, uncovering form time to time stirring. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out, stirring very frequently. Serve immediately.