Recipe by TinyBubbles
Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it!
For the sauce
- 3 tablespoons bacon fat
- 4 ounces ham, diced (preferrably smoked)
- 4 ounces andouille sausages, diced
- 1 large onion, diced
- 3 stalks celery, diced
- 1 green pepper, diced
- 2 scotch bonnet peppers, diced (or jalapenos)
- 1 tablespoon garlic, minced
- 1 tablespoon creole seasoning (like Emeril's, recipe follows)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (14 ounce) can tomato sauce
- 2 bay leaves
- 1 cup water
- 1 chicken bouillon cube
For the Jambalaya
- 4 ounces butter
- 4 teaspoons creole seasoning
- 16 ounces large shrimp, peeled and deveined
- 2 cups cooked diced chicken (I use 2-3 breasts, with creole seasoning)
- 12 ounces andouille sausages, sliced then cut inot half circles
- 4 slices bacon, cooked and chopped
- 4 cups white rice, cooked
- 4 teaspoons fresh parsley, chopped
- 4 whole scotch bonnet peppers (for garnish)
Creole or Cajun Seasoning
- combine and store in an airtight jar
- 2 tablespoons salt
- 2 1⁄2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon oregano
- 1 tablespoon thyme, dried not ground
Directions See How It's Made
- For the sauce:.
- Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
- Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
- Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
- For the Jambalaya:.
- Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
- Stir in hot cooked white rice.
- Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
- Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.