Fat Tuesday Jambalaya

Okay, what does an Irish kid living in Maine know about making a delicious Jambalaya?

Well, years ago I had the privledge and pleasure to work at a culinary charity event in Boston with Chef Paul Prudhomme. That experience is one of the highlights of my culinary career!

Chef Prudhomme gave me a signed copy of one of his earlier cookbooks and in it was a terrific Jambalaya recipe which I soon tried to duplicate up here in Maine. It came out fairly well, although I did not have all of the ingredients that the original recipe called for...so over the years I have modified the recipe slightly to accomodate living outside of N'Orleans.

I have always recieved praise for the dish everytime I prepare it, but the real praise must go to Chef Prudhomme who is a modern day culinary icon...thanks Paul for your inspiration and vision.


Fat Tuesday Jambalaya
(serves 4-6 people)

3 each - organic chicken breasts (skin and bone removed) 1/2" dice
2 each - andouille sausage, halved lengthwise and 1/4" slice
2 cups - basmati rice, dry
6 ounces - fresh ocra, 1/4" slice
2 tablespoons - organic virgin olive oil
2 stalks - celery, julienned on bias
1 each - Bermuda onion, fine dice
1 each - sweet red pepper, fine dice
1 quart - orgainc chicken stock
1 cup - organic tomato juice
3 ounces - tomato paste
1/2 teaspoon - crushed red pepper flakes
3 each - bay leaves
4 each - fresh garlic cloves, finely minced
2 each - vine ripened tomatoes, peeled, seeded and diced
1 pound - wild American shrimp (cleaned and deveined) 1/2 " slice


In a medium stock pot, combine the chicken stock, tomato juice, tomato paste, red pepper flakes and bay leaves. Bring to a boil.

To a large saute pan add the olive oil over medium heat. Add to the pan the celery, onion and sweet red pepper and cook until just translucent, about 4 minutes. Add the minced garlic and saute for 2 minutes more, then add the dry basmati rice and stir to coat.

When the chicken stock mixture has come to a boil, add the diced chicken, reduce the heat to a simmer and add the vegetable-rice mixture to the pot and cook until the liquid is all but absorbed. Stir frequently.

5 Mintues prior to serving, remove the bay leaves and then add the sausage, shrimp pieces, diced tomato and okra. Cook until the shrimp turns a lovely pink, but make sure not to overcook or shrimp can get tough.

Serve in large bowls along with good quality crusty bread.

Enjoy!

Let me know what you think of this recipe.

Next week I'm in France and might not get to post, so until next time,

Chef John

http://www.cookwithjohn.com/

john@cookwithjohn.com