Jambalaya

By: |Published on: May 3, 2017||

Jambalaya Sauce:

  • 1TBL Butter, unsalted
  • 1 Cup Red onions, peeled, core removed, stem removed, ¼ inch diced
  • 1/2 Cup Celery Stalk, washed, leaves removed, root section removed, ¼ inch diced
  • 1 Cup Green Bell Peppers, seeded, core removed, stem removed, ¼ inch diced
  • 1/2 Cup Red Bell Peppers, seeded, core removed, stem removed, ¼ inch diced
  • 2 TBL Garlic, fresh, chopped
  • 1 TBL Flour, All purpose
  • 1 Can Chicken Broth, approximately 14 ounces
  • 1 Cup Bloody Mary Mix, your choice of spice level
  • 1 tsp Worcestershire Sauce
  • 1 Can Diced Tomatoes, approximately 14 ounces
  • 1 Can Tomato Sauce, approximately 4 ounces
  • 1 TBL Cajun Seasoning, recommend Blackened Redfish Magic from Chef Paul Prudhomme’s
  • 2 tsp Sugar, granulated
  • 1/2 tsp Pepper, table grind
  • 1/2 tsp Salt, Kosher
  • 1/2 tsp Italian Seasoning
  • 1 each Bay leaf

Procedure:

  1. Using a thick bottomed 4 quart sauce pan or larger, heat the butter over medium high heat until melted.
  2. Add the diced onions and cook until translucent, about 4-5 minutes. Stir frequently to prevent burning of the onions.
  3. Add the celery, the red and green peppers, and the chopped garlic. Stir and cook for 8 – 10 minutes over medium high heat. Again, prevent the vegetables from burning. Adjust heat as necessary.
  4. Add the flour to the vegetables and stir to coat completely. Continue to stir until the flour and butter make a creamy roux. Cook until no flour spots are visible. About 3 minutes.
  5. Gradually add the chicken stock, the bloody Mary mix, the canned tomatoes, and Worcestershire sauce. Stir to incorporate. Bring the entire mixture to a boil.
  6. Add all dry spices and herbs, stir to incorporate and return to a boil. Reduce the heat to a simmer and cook for 10 minutes.

Jambalaya, Shrimp and Chicken – 4 portions

  • 2 Cup White Rice, rinsed
  • 3 Cups Water
  • 20 Each Shrimp, peeled, deveined, 26/30 size
  • 3 Each Chicken Breast, boneless, skinless, cut into ¾ inch cubes
  • 1 TBL Cajun Seasoning, recommend Blackened Redfish Magic from Chef Paul Prudhomme’s
  • 2 TBL Vegetable Oil

Procedure:

  1. In a 3 quart sauce pan, add the rice and water. Cover and bring to a boil with high heat. Reduce the heat to low and cook for 10 minutes or until the water is gone.
  2. Remove from heat and allow to rest covered for two minutes. Fluff the rice with a fork before using. Reserve until the Jambalaya is finished.
  3. Using a large sauté pan over medium heat, add the vegetable oil and coat all sides of the pan.
  4. Add the diced chicken to the pan and sauté. Ensure all sides of the chicken are seared. Cook the chicken to an internal temperature of 150 degrees.
  5. Add the shrimp to the pan with the chicken and sauté until they begin to turn pink in color.
  6. Add the Cajun seasoning and stir to coat all the shrimp and chicken.
  7. After the seasoning has coated the shrimp and chicken, add the prepared Jambalaya sauce to the pan and bring to a boil. Turn off the heat and serve with the prepared steamed rice.

Jeff Gebott
Southern Hospitality BBQ