I’ve taken the liberty of rewriting the Chicken and Seafood Jambalaya recipe from Chef Paul Prudhomme’s Louisiana Kitchen by Chef Paul Prudhomme (William Morrow, 1984).to suit a modern home cook accustomed to tested recipe standards. I do hope the chef approves.
Ingredients
- 2 whole bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme leaves
- Cayenne pepper, to taste
- 2 tablespoons fat (butter, chicken fat, lard, or olive oil all work)
- 3 ounces tasso ham*, cut into small cubes
- 3 ounces andouille sausage or kielbasa, cut into cubes
- 1 large onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 2 boneless, skinless chicken thighs, diced
- 1 large clove garlic, minced
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 cups seafood stock
- 3 scallions, white and green parts, chopped
- 2 cups converted rice (like Uncle Ben’s)
- ½ pound peeled medium shrimp
- 18 oysters, shucked, with their liquor
- Optional: Serve with creole or hot sauce to taste.
Preparation
Heat oven to 350°F.
Combine the seasoning mix in a small bowl, starting with a small amount of cayenne depending on your heat preference. Set aside.
In a large pan with a tight-fitting lid (I use my Dutch oven) heat the fat over medium heat. Add the tasso and andouille and cook, stirring occasionally, until crisp, about 8 minutes.
Add the onion, celery, and bell pepper. Cook until beginning to soft en, about 5 minutes.
Add the chicken and cook 1 minute, scraping the bottom of the pan as you stir.
Add the seasoning mix and the garlic, stir until fragrant, about 30 seconds. Add the tomatoes and tomato sauce and cook, stirring oft en until simmering, about 2 minutes. Add the stock and bring to a boil.
Turn off the heat and stir in the green onions, rice, shrimp, and oysters. Cover the pan and put in the oven.
Cook for 20 minutes, until the liquid is absorbed but the rice still has some bite.
Remove the bay leaves and serve immediately.
* Tasso ham and andouille sausage both available from D’Artagnan (dartagnan.com).
