Created for the family on Thanksgiving 2012
A special thanks to the best sous chef in the family, Madison Beard, for assisting me in helping to prepare this during the family get together for Thanksgiving, 2012.
Jambalaya (Dwain and Madison’s version)
2 Cups uncooked White Rice
4 Cups water
2 Tsp. salt
2 ribs Celery - 1/4″ dice
1 cup Red Bell pepper – 1/4″ dice
1 cup Green Bell pepper – 1/4″ dice
1 large onion (about 2 cups) – 1/4 dice
7 Tbsp. butter (salted) *prefer unsalted, but this is what we had
4 Tbsp. Flour (all-purpose)
4 Tbsp Tomato Paste
3 cloves garlic (~ 2 tsp. minced garlic)
4 cups smoked ham (1/4″ dice)
1 package smoked sausage – sliced
1 Tbsp Tony’s Creole seasoning mix
1 Tbsp. Zatarin’s Cajun seasoning mix
1/2 tsp. cayenne pepper – ground
2 Bay Leaves
2 Tsp lemon thyme
1 Tsp dried Oregano
1/2 cup Parsley
1 cup. cherry tomatoes – sliced in 1/8
1 scallion – diced
2.5 – 3 Qts. Turkey Broth
1 lb. cooked small shirmp – shelled, deveined, butterflied *packaged / frozen is fine.
Salt and Pepper to taste.
Prepare mise en place.
In a medium pot, per package instructions, cook 2 cups white rice with 4 cups water, 2 pinches of salt and 2 Tbsp of butter. Cook and set aside.
In a small sauce pan, prepare 4 Tbsp butter and 4 Tbsp of flour into a dark peanut butter roux. Note: Remember to only add the flour AFTER the butter has completed foaming. See: http://luckyandcharmed.wordpress.com/2008/09/03/the-importance-of-roux/
In a medium dutch oven over low heat, start by sweating the onions in 2 Tbsp of butter with salt and pepper to taste. Cook until onions are translucent. Increase the heat to medium, add celery and red / green peppers and saute for 2 min. Add garlic and cook for 1 min, stirring to ensure the garlic does not burn. Add bay leaves and tomato paste. Mix ingredients to coat the mixture with tomato paste. Cook for 2 min, with light stirring. Attempt to slightly brown the tomato paste without burning. Add spices – Tony’s creole mix, Zatarin’s Cajun spice, cayenne, oregano. Cook over medium high heat for 1 min. Add roux and stir to incorporate, cook for 1 min. Be careful to scrape the bottom of the pot when stirring, to ensure the roux does not burn. Add ham and smoked sausage. Stir-fry and allow meat to brown slightly, cooking for 2 min. Add fresh herbs, parsley (reserving 2 Tbsp for garnish) and lemon thyme, If desired, deglaze with 1/2 cup white wine, a buttery chardonnay preferred. *note: we didn’t do this at Thanksgiving, but Madison and I discussed it while we stirred the pot. Allow the wine to evaporate. Add 1 Qt. turkey broth, stirring vigorously to ensure no lumps. As it begins to thicken, add 1 – 1.5 Qt. of turkey broth (amount depends on desired consistency and amount of cooking time allowed). Turn down the heat and allow to simmer for 20 min. At the end of simmering, taste and adjust spices for desired picante or flavor. 5 min before service, add shrimp to simmering jambalaya.
Plate cooked rice into a serving bowl. Garnish with sliced scallion and chopped cherry tomato.
Garnish Jambalaya with reserved parsley, serving in the dutch oven.
Completed dish is served in bowls with 2 scoops of rice with 2 large ladles of Jambalaya over the rice.
*Note: For extra spice, add a couple sprinkles of Tobasco or favorite Sriracha hot sauce.