I'm Cooking Jambalaya
2 p.m. March 14
MY CHICAGO KITCHEN----Hungry hearts wanted to know the muse behind the spicy "Poorman's Jambalaya" I made for my Sun-Times/You Tube experiment. Here's the video, followed by the recipe. As a template I used the 1984 version of "Chef Paul Prudhomme's Louisiana Kitchen." You should see my copy of the book. Most pages are stained and some are burned.
If you enjoyed this video, the recipe follows............
This makes 4 main course or 8 appetizer servings
Seasoning mix:
4 small whole bay leaves (be sure to take them out when you serve!!!)
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper---I used cayenne
1 teaspoon gumbo file'---I did not use
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
Not in the Prudhomme recipe, but I always season with 1 teaspoon of Prudhomme's magic seasoning blends; poultry magic (natural herbs and spices, including granulated onion, sweet basil and more white and red pepper). I love this stuff. I throw it on my corn flakes in the morning.
4 tablespoons butter (in 1984 they used margarine)
6 ounces tasso (this made my jambalaya, don't settle for smoked ham.)
6 ounces andouille smoked sausage
1 1/2 cups chopped celery
1 1/2 cups chopped onions
1 cup chopped green bell peppers
1 1/2 teaspooons minced garlic
2 cups uncooked organic rice (preferably converted)
4 cups chicken stock.
Ready?
Put on some Professor Longhair, Clifton Chenier and I used heavy doses of Lil' Band of Gold.
Thoroughly combine seasoning mix ingredients in a small bowl and set aside.
In a large heavy skillet (preferably cast iron) melt the butter over high heat. Add the tasso and andouille, cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occassionally and scraping the pan bottom well.
Grab some Irma Thomas and stir in the rice.
Cook five minutes, stirring and scraping pan bottom occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until the rice is tender but still crunchy; about 20 minutes, stirring occasionally toward the end of cooking time. Meanwhile, heat the serving plates in a 250 degree oven. Remove bay leaves and serve immediately.
James Booker, Aaron Neville and Charles Neville solo albums recommended as dinner music.
To serve as a main course, spoon 2 cups jambalaya onto each heated serving plate. For an appetizer; serve one cup. Enjoy. And tell us how it goes....
Comments
Good job cooking Dave-- some day you're going to make someone a good little wife...........
Tony! 'll always remember our weekend in Kansas City.....
Posted by: tony fitzpatrick | March 24, 2008 10:33 PM