Looking for a one-pot spicy, full-flavored dish for a gathering or a party? Jambalaya is the ideal answer.
This Creole dish, which is typical in southern Louisiana, has its origins in West African, French Provençal, and Spanish cuisine. Jambalaya can serve as a full meal because it typically includes a variety of meats (some smoked), vegetables, and rice. It is a very versatile dish that can be adapted to your own tastes, using only the meats that suit you. It can also be made in advance and then gently reheated over low heat or over hot water just before serving. A Cajun version of the dish also exists, the difference being that it uses no tomato.
In this recipe I use bacon, smoked ham, Andouille sausage (which I believe is essential to give it an authentic flavor), chicken breast, and shrimp. Andouille can be found in most supermarkets, but if you can’t find it, substitute another smoked sausage. If you are giving a very large party, you can increase the amount of Jambalaya by adding more than my recommended amounts of meat.
Begin by brining the chicken breast in water, sugar, salt for several hours or overnight.
Brining the chicken breasts.
If you have a slab of bacon, cut it into small lardons‚ matchsticks about 1/4-inch thick and 1-inch long. If you are using thick-cut sliced bacon, cut it into cubes.
Bacon lardons.
In a large Dutch oven, lightly brown the bacon in a tablespoon of olive oil, then remove the lardons from the casserole with a slotted spoon.
Sautéing the bacon.
Cube the chunk of smoked ham, and lightly brown it in the casserole. Then remove it with a slotted spoon.
Sautéing the ham.
The Andouille.
Cut the Andouille sausage into 1/2 inch rounds, lightly brown and remove it to a side dish.
Sautéing the Andouille.
Peel and devein large shrimp, and sauté in the casserole, just until they are pink all over. Remove to a separate plate from the other meats.
Sautéed shrimp.
I like to cook the vegetables separately so each is done to exactly the right degree. Begin by sautéing diced celery just until it begins to soften. Remove from the casserole with a slotted spoon and add it to the cooked meats.
Sautéing the celery.
At any point in this process, you may need to add a little extra olive oil. Next cook the diced red pepper and remove to the dish of meats.
Then cook the chopped red onion until it is softened. Add three cloves of minced garlic and sauté for one minute, being careful that it doesn’t burn. At this point , return the cooked celery and red pepper to the casserole with the onions and garlic. Add a can of crushed tomatoes and a small can of tomato sauce.
Season with fresh or dried thyme and oregano, a pinch of cayenne, a teaspoon of cumin and Worcestershire sauce, and black pepper to taste. Add the cooked bacon, ham, and Andouille to the sauce and simmer for at least 1/2 hour. Correct the seasoning.
Meats, vegetables, tomatoes, and herbs.
The Pilaf
Most recipes either cook the rice in the above mixture or separately then add it to the sauce. I have found I get a much richer flavor and far better textured rice, by making a pilaf then adding to the sauce.
In a saucepan, bring 3 cups of chicken stock to the boil. In the meantime, in a heavy ovenproof 2-quart casserole, gently sauté one large minced shallot in olive until very soft.
Cooking the shallots.
Add long-grain rice, stirring over medium-high heat until the rice is toasted and somewhat translucent, about 3 minutes.
Adding the rice.
Pour the boiling chicken stock into the rice, and stir in a bay leaf, and sprigs of parsley and thyme.
Adding chicken stock and herbs.
Cover the casserole and place in a 350-degree overn for about 15 minutes until the rice is tender and the liquid is absorbed. Remove the herbs and bay leaf, which have floated to the top of the rice.
Finished pilaf.
Stir the pilaf into the tomato-meat sauce and continue to simmer gently.
Adding the rice to the sauce.
The Chicken
Although the chicken breasts could have been sautéed along with the other meats, I have found that this brining-broiling method gives you the most succulent and tender meat. Remove the chicken breasts from the brine, and dry thoroughly on paper towels. Lightly oil a broiling pan, and brush the chicken breasts with olive oil, and sprinkle with ground black pepper.
Preparing the chicken breasts.
Place under a hot broiler, about 6-inches from the flame. Broil for about 5-6 minutes per side until they develop brown spots. Remove from the broiler as soon as the breasts are no longer pink when you cut into the thickest part.
Broiled chicken breasts.
Slice the breasts about 1/4-inch thick. Add the slices to the tomato and meat mixture, and pour in any exuded juices from the breasts.
Slicing the breasts.
Finishing the Jambalaya
If the tomato-meat mixture seems too dry, add a little more water or chicken broth. Just before serving, add the sautéed shrimp to the casserole and heat through. Taste again for seasoning. I generally use no extra salt because the smoked meats provide enough.
Adding the shrimp.
Sprinkle chopped parsley over the top of the Jambalaya, and serve directly from the casserole.
The finished Jambalaya.
Simplifying the Recipe
Although I believe the above recipe will give you the most complex and gratifying Jambalaya, you can make a satisfactory version by simplifying in the following ways.
• Eliminate the pilaf and simply add your usual boiled or steamed rice to the casserole.
• Sauté all your vegetables—the celery, red pepper, onions—together, adding the garlic at the last minute.
• Cut the chicken breasts into small cubes and sauté, as you do the other meats.
• Reduce the number of meats and/or shrimp.
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