Tuesday, February 23, 2016

Jambalaya (in honor of running in New Orleans)

Recipe: Chicken and shrimp jambalaya


I've gone with friends to New Orleans several times to run the Crescent City Classic, a 10k that usually takes place in the spring. Three things about this race stand out in my memory. First, regardless of how early in spring it was, the weather was always hot and humid, at least to this west-coaster. There was always big-time sweat almost immediately after we started running. The second thing is related to the first, and that is that people stood in their front lawns all along the race course and handed us beers over their fences, to keep us hydrated and also to make sure it was a party! Loved that! The third fond memory was at the end, when we were hot and tired and famished. Huge pots of spicy jambalaya awaited us in the park where the race ended. Those folks fed hundreds of runners jambalaya, and was it ever delicious! Every time I make jambalaya, I think of those fun times.

Jambalaya is surprisingly easy to make, given its complex tastes. It's basically a highly flavored rice dish with meat and fish, usually shellfish. I base this recipe on Paul Prudhomme's book, The Louisiana Kitchen, with the caveat that I pare down his heat quite a bit. As I've mentioned before, Paul's spicing is wonderful and way too hot for me. This adaptation uses all the wonderfulness and has a spicy kick that's manageable. This time I used chicken and shrimp, although you can also include sausage if you like. Paul includes raw shucked oysters, and you can do that too if you add them with the shrimp.

Incidentally, I previously posted a recipe for Poorman's Jambalaya, which uses a different cooking method. There are many roads to Chicago, as they say!

Chicken and Shrimp Jambalaya

Seasoning mix:

  • 1 bay leaf
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme

Ingredients:

  • 1 tablespoon bacon fat (I save mine in the fridge when I cook bacon) or olive oil
  • 3/4 cup chopped onions
  • 1/2 cup chopped celery (I have also used chopped cauliflower instead of celery, yum)
  • 1 red or yellow bell pepper, chopped
  • 1 skinless boneless half chicken breast, cut in bite-sized pieces
  • 2 cloves garlic, minced
  • 1 14-oz can chopped tomatoes
  • 1/2 cup water
  • 1 cup chicken stock or seafood stock, if you have it
  • 1 cup uncooked white rice, basmati works fine
  • 1 pound or more peeled shrimp, tails on OK

Make the seasoning mix first in a small bowl. Set aside.

Turn the oven on 350 degrees.

In a medium saucepan, saute the onions, celery, and bell pepper in the fat or oil about 5 minutes, stirring occasionally. Add chicken, raise heat to high and cook 1 minutes, stirring.

Reduce heat to medium, add the seasoning mix and the garlic and cook about 3 minutes, stirring and scraping the bottom of the pan. Add tomatoes and water and cook about 15 minutes, stirring frequently.

Stir in the stock and bring it to a boil. Add the rice, shrimp (and oysters, if using) and stir to combine. Transfer the jambalaya to an ungreased 8x8 baking dish or a deep pie pan. Cover it tightly with aluminum foil and bake at 350 for 45 minutes. Rice should be tender and liquid should all be absorbed.

Remove the bay leaf and serve at once. It's delicious all by itself or with a green salad. Yum!

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