Friday, March 02, 2007

Jambalaya; Corn Bread

I got this recipe at Ala Carte a few years ago. It came from the chef of a great Cajun restaurant in the area--Crawdaddy's.

Crawdaddy's World Famous Jambalaya
(somewhat adapted by me)

Makes approx. 1 gallon

2 T. olive oil
1 onion, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
3 ribs of celery, coarsely chopped
5 cloves of garlic, minced
1 1/2 lb. medium shrimp, peeled and deveined (I use salad shrimp)
3 bay leaves
1 t. dried leaf thyme
1 t. hungarian half-sharp paprika
3 big cans stewed tomatoes
1 c. chicken stock
2 T. Frank's Red Hot sauce
1 T. worcestershire sauce
1 lb. andouille sausage, cut into half moons
1 lb. grilled chicken breast, cut into 1/2" cubes
1/2 lb. smoked ham, cut into 1/2 " cubes
1/2 can tomato paste
2 pinches kosher salt
1 t. creole meat seasoning
1 bunch green onions, sliced thin

Heat the olive oil in an uncovered heavy-bottom pot. Add the vegetables and garlic and saute, stirring, for 5 minutes. Add the shrimp, bay leaves and thyme and continue to cook over medium heat until the shrimp are pink (10-15 minutes). Add the paprika, stewed tomatoes, stock, hot sauce and worcestershire sauce. Mix well. Add the andouille, chicken and ham, and stir well. Add tomato paste, salt, seasoning and cook over moderate heat until the liquid returns to a boil. Stir in green onions. Serve over rice. Extra can be frozen (without rice) and reheated easily.
cornbread, baked in cast iron corn mold

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