Jambalaya Recipee

I make my Jambalaya partly on the stove, then finish it in the oven. Since I'm using Chicken and Shrimp I want my stock to have those flavors, real simple. I heat up the right amount of Chicken Stock and add some raw Shrimp shells to it and simmer for about 15-20 minutes! It gives it a quick little infusion. I do the same thing when making a Cassoulet, except with Lamb bones, if I'm using Lamb. The Jambalaya Recipe:

New Orleans Cuisine Recipe - Shrimp and Chicken Jambalaya

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter

1/2 Cup Diced Andouille

1/2 Cup Diced Onion

1/2 Cup Diced Bell Pepper

1/2 Cup Diced Celery

1/2 Cup Diced Fresh Tomatoes

1/2 Cup Tomato Sauce

3/4 Cup Enriched Long Grain Rice

1 1/4 Cup Chicken Stock with a Shrimp shell infusion (see above)

1 Tbsp Homemade Worcestershire Sauce

2 Tbsp Minced Fresh Garlic

1/2 Cup Diced Chicken (Cooked or raw)

1 1/2 Cup Medium Shrimp (I use Louisiana)

1 Tbsp Finely Chopped Italian Parsley

3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.

Mix together the Holy Trinity (Onion, Celery, Bell Pepper).

In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer.