Jambalaya

Yesterday was my husband's birthday and most adoring wives would bake a cake to celebrate... undoubtedly, I am not most wives....I tackle Jambalaya.

 

jambalaya {juhm-buh-lahy-uh}

Noun: a dish of Creole origin, consisting of rice, ham, sausage, or shellfish, herbs, spices and vegetables, especially tomatoes, onions and peppers.

Why, do you ask?

 Is it a favorite of his?  

Nope.   I am an overachiever by nature and decided to take on this uphill battle for a wonderful home-cooked dinner instead of leading him into the demise of a restaurant with mediocre food, a silly party hat, and off-key birthday songs sung by apathetic waiters. 

So, out came my trusty Epicurious.com app, a few "Splendor in the Kitchen" modifications, and my brand-new Dutch oven {remember my gift from Mother's Day?!}.

The recipe which appealed to me most included bacon {yes, please!}, ham, chicken and sausage but I'm somewhat 

anti-ham {too salty} so I left that out and added fresh shrimp.

I would encourage you to browse my recipe and the original {see link below} and play around with both.  The colors and flavors are so bold and vibrant, you can do no wrong.    

A simple one pot dish--- you just layer upon layer with flavor. Start by rendering the bacon and browning the sausage.

Sweat out the onions and peppers. 

Layer in the spices {adjust for your own spice tolerance}, tomatoes and chicken.

Add the rice and bake in the same pot in the oven.  At the last minute, you will add the shrimp to cook just for a few, and then garnish with an invigorating squeeze of a lemon, green onions and Italian, flat-leaf parsley.

What would Emeril say?  "BAM"!

Have a Splendid Day!

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Ingredients for Jambalaya

adapted from Epicurious.com 

3 slices applewood-smoked bacon, diced

12 oz Cajun Style Andouille Sausage, sliced in 1/4" diagonal pieces

1 Rotissiere Chicken, meat shredded

2 Yellow Onions, chopped

1 Jalepeno, seeded and diced

2 Red Bell Pepper, seeded and chopped

2 Large Stalks Celery, sliced lengthwise, then diced

1 Tbsp Garlic, minced

2 Tbsp Fresh Thyme leaves {removed from stem}

35 oz Peeled Tomatoes, squeezed of seeds, and diced

3 Tbsp Tomato Paste

2 Tablespoons Paprika

1 Tablespoons Chili Powder

1/4 Teaspoon {or more} Cayenne Pepper

1/4 Teaspoon Smoked Paprika

3 1/2 Cups Chicken Stock, divided {2 1/2 cup, 1 cup}

2 Cups Long-Grain Rice

1/2 Lb Peeled & Deveined Uncooked Shrimp

1/4 Cup Italian Flat-Leaf Parsley, roughly chopped

1 Bunch Green Onions, chopped

1 Lemon, halved

Directions

Position rack in bottom third of oven and preheat to 350 degrees.  Cook bacon in very large pot or Dutch oven over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes.  Add Andouille sausage and saute until meats start to brown in spots. Add onions, garlic, celery, jalapeno, bell peppers and thyme. Cook until vegetables begin to soften, stirring occasionally 10-12 minutes.

Mix in paprika, chili powder, smoked paprika and 1/4 teaspoon cayenne. Cook 1 minute. Add tomato paste, diced tomatoes,  shredded chicken and 2 1/2 cups chicken stock; stir to blend well. Add more cayenne, if desired.  Mix in rice.

Bring Jambalaya to boil.  Cover pot or Dutch oven.  Place in oven and bake until rice is tender and liquids are all absorbed, 45 to 48 minutes.  Uncover pot and pour the remaining 1 cup chicken stock over jambalaya.  Add shrimp in a layer on top of jambalaya and return lid.  Cook in oven an additional 3 to 4 minutes, just until shrimp is pink and cooked through. 

Remove lid.  Squeeze lemon halves on jambalaya and then sprinkle with chopped parsley and green onions.  Serve.

Refrigerate leftovers for following day--the flavors will be enhanced on the next day.

Serves 6-8