Jambalaya
Louisiana/New Orleans classic.
Servings Prep Time
4people 20min
Cook Time
1.5hrs
Servings Prep Time
4people 20min
Cook Time
1.5hrs
Ingredients
Ingredients
Seasoning
Instructions
  1. “Mise en Place”, have everything measured out, chopped and ready to cook.
  2. Make a seasoning from garlic powder, crushed red pepper flakes and sea salt.
  3. Season cubed raw chicken meat and large shrimp. Cover and put it in the fridge.
  4. Boil sausage in a small sauce pan for about 5 minutes. Take it out with slotted spoon and let it dry.
  5. Add olive oil to a medium size sauce pan, turn the heat to a medium high (7 out of 1-10).
  6. Add Spanish smoked paprika to the pan before oil gets too hot. Stir it for a minute or so, just to toast it but don’t allow it to burn.
  7. Add Canadian bacon. Cook for approximately 3 minutes or until bacon starts browning. Stir frequently to prevent burning.
  8. Stir in cubed red bell pepper, chopped onions and celery. Cook for about 4 minutes stirring occasionally.
  9. Add sliced Jalapeño chili pepper, garlic, and whole canned tomatoes, give it a stir. Cook for about 3-4 minutes or until liquid is reduced and the sauce is fairly dried out.
  10. Add a rice, mix it well and have it fully coated with vegetables and Canadian bacon. Cook for about 7-8 minutes, stir occasionally, you want to toast the rice but not to burn. As mixture starts drying out adjust the heat to prevent burning. You want some fond to form at the pan bottom but without burning.
  11. As the rice starts to stick to the bottom of the pan white wine. Scrape off the pan bottom, deglazing it and letting the alcohol burn off. This will take about 1 minute.
  12. Add a chicken stock, stir well trying to scrape off the rest of the fond from the pan bottom.
  13. Let it come to the boil first and than add bay shrimp, stir well. Reduce heat to medium (5 out of 10) and let it simmer without lid for about 10 minutes. By this time all the chicken stock will be absorbed by rice.
  14. Add the water and smoked sausage, mix it all up. Put the lid on and reduce the heat to low simmer (2 out of 1-10). Cook on low simmer for the following 20-30 minutes. By this time most of the liquid will be absorbed.
  15. Stir in a raw chicken. Make sure chicken pieces are completely covered with rice. Cover and cook for another 8 minutes.
  16. Add large raw shrimp,Tabasco sauce, stir well. Turn the heat off, cover the pot and let it sit for about 5 minutes. The residual heat will finish off cooking shrimp and chicken.
  17. Serve warm.