Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: JAMBALAYA

  3. 2 (BERNARD CLAYTON, JR.)

  4. Categories: Stews, Cajun, Ham, Fish, Main dish

  5. Yield: 12 servings

  6. --BROTH--

  7. Shells from 2 lb raw shrimp

  8. 6 c Water

  9. 6 Peppercorns

  10. 1/2 c Chopped onion

  11. 1 Rib celery, chopped

  12. --STEW--

  13. 1 lb Creole-Cajun sausage, in

  14. 1 -Pieces

  15. -blanc, Boudin rouge OR a

  16. -polish sausage (Kielbasa)

  17. 1 lb Smoked ham, in

  18. 1/2 cubes

  19. -Tasso ham preferred

  20. 1 c Finely chopped green peppers

  21. 1 c Finely chopped celery

  22. 2 c Finely chopped onion

  23. 1 cl Garlic, minced

  24. 1/2 c Tomato puree

  25. 1 cn (16 oz) tomatoes OR 1 c Ripe tomtoes, peeled, seeded

  26. -chopped

  27. 1 Recipe shrimp broth OR 7 c Fish stock

  28. 1/2 ts Dried thyme

  29. 1 Bay leaf

  30. 1 ts Dried oregano, crushed

  31. 1 ts Red pepper or to taste

  32. 1/2 ts Dried basil

  33. 1 ts Freshly ground black pepper

  34. 1 1/2 c Raw rice

  35. -available)

  36. 2 c Shucked oysters

  37. 1 lb Fresh crab meat, picked over

  38. 1 c Finely chopped green onions

  39. BROTH: Peel and devein the shrimp and set the meat aside. Put the shells

  40. and other ingredients into a medium saucepan and bring to a boil. Reduce

  41. the heat and simmer 20 minutes. Strain the broth through a chinois or seive. Much of the flavor is in the shells, so press and pound with a

  42. heavy spoon or pestle until all the moisture has been extracted. Discard

  43. shell residue and reserve broth. STEW: Drop the sausage pieces into a

  44. large, heated saucepan or casserole and sear over medium-high heat. Stir

  45. frequently. Cook for about 10 minutes. The sausage will render

  46. considerable fat as it cooks. Pour off and discard all but 1 tablespoon of

  47. the fat.

  48. Add the ham pieces and continue cooking, stirring often, for an

  49. additional 10 minutes.

  50. Add the peppers, celery, onions, and garlic. Scrape the bottom with a

  51. wooden spoon or spatula as the mixture cooks to loosen and incorporate the

  52. brown particles stuck to the bottom of the pan.

  53. Cook about 15 minutes.

  54. Add tomato puree and tomatoes. Stir to blend and cook together for about 3 minutes.

  55. Pour in the reserved broth and bring to a boil. Add thyme, bay leaf,

  56. oregano, red pepper, basil and black pepper. Cook over low heat for 1

  57. hour.

  58. Add rice, cover and cook for 15 minutes.

  59. Add reserved shrimp, oysters, and crab and cook 5 minutes more.

  60. Stir in the green onions. Taste for salt.

  61. To Serve: Ladle from the pot or heated tureen into leated large, shallow

  62. soup bowls. --

Comments

882,796
Send feedback