Jambalaya

Name: Jambalaya
Yield: Makes 6 servings
Ingredients: 4 medium tomatoes; 1 TB. olive oil; 1/2 lb. baked ham, chopped into dice; 1/2 lb. Andouille or similar sausage, chopped into dice; 2 medium onions, chopped; 1 medium green bell pepper, chopped; 2 stalks celery, chopped; 3 cloves garlic, chopped; 2 TB. chopped parsley; 1-1/2 tsp. thyme leaves (or 1/2 tsp. dried); 1 tsp. salt or to taste; 1/2 tsp. cayenne pepper; 1/8 tsp. ground cloves (or use 1 whole clove); black pepper to taste; 1-1/2 cups long grain rice; 3 cups fish, vegetable or chicken stock or water; 2 TB. tomato paste; 1 lb. shrimp, shelled and deveined

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 6 servings

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Ronnie's Notes

This is one of Louisiana’s most famous dishes and deservedly so. You can use scallops, lobster, clams and mussels if you wish.

Prep time: less than 45 minutes

Region: Louisiana

Ingredients

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Scale Recipe

4 medium tomatoes
1 TB. olive oil
1/2 lb. baked ham, chopped into dice
1/2 lb. Andouille or similar sausage, chopped into dice
2 medium onions, chopped
1 medium green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
2 TB. chopped parsley
1-1/2 tsp. thyme leaves (or 1/2 tsp. dried)
1 tsp. salt or to taste
1/2 tsp. cayenne pepper
1/8 tsp. ground cloves (or use 1 whole clove)
black pepper to taste
1-1/2 cups long grain rice
3 cups fish, vegetable or chicken stock or water
2 TB. tomato paste
1 lb. shrimp, shelled and deveined

Instructions

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Cut the tomatoes in half crosswise and squeeze out the seeds.

Chop the tomatoes coarsely and set them aside.

Heat the olive oil in a deep skillet over moderate heat.

Fry the ham and sausage, stirring occasionally, for or until the dice are browned and crispy.

Remove the meat and reserve.

Add the onion, bell pepper and celery to the pan and cook for , or until they have softened.

Add the garlic and cook briefly.

Add the tomatoes, the reserved meat, parsley, thyme, salt, cayenne pepper, cloves and black pepper.

Stir ingredients.

Add the rice and cook, stirring, for one minute.

Add the stock and tomato paste and stir to combine ingredients.

Bring the liquid to a boil, turn the heat to low, cover the pan and cook for .

Add the shrimp, stir, cover the pan and cook for or until the shrimp are pink and all the liquid has been absorbed.

Let stand covered for before serving.

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