This week, I'm sharing a couple of jambalaya recipes from some Big names in New Orleans restaurants. Let's start off with Ralph Brennan.
1 tablespoon salt
4 ounces andouille sausage, sliced unto 1/4-inch rounds
4 ounces pickled pork or ham, cut into 1/4-inch cubes
1 medium onion, chopped
1 bunch green onions, chopped, green and white parts separated
1 medium-size green bell pepper, chopped
2 10-ounce cans crushed plum tomatoes
1/2 cup canned tomato purée
2 cloves garlic, minced
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon ground black ppper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme leaves
4 quarts chicken stock
1 tablespoon Louisiana pepper sauce
2 cups long-grain white rice, uncooked
1 pound raw medium Louisiana shrimp, peeled and deveined
Over medium-high heat, melt butter in a heavy, nonreactive six-quart saucepan or Dutch oven. Add sausage and pickled pork or ham; cook until all fat is rendered out of meats, about five minutes, stirring occasionally. Add onions, the white parts of the green onions, and the bell pepper. Cook vegetables until they are clear, about 5 minutes, occasionally stirring and scraping pan bottom clean.
Add crushed tomatoes, tomato purée, garlic, bay leaf, salt, black and cayenne pepper, and thyme. Cook and stir base sauce, about two minutes. (If the dish is being prepared head, allow the base sauce to cool, then place in a lidded nonreactive container and store it in the refrigerator for up to two days. For the final preparation, heat the base to a boil and proceed with the remainder of recipe.)
Add chicken stock and pepper sauce to base, bring to a boil.
Reduce heat to medium-low to maintain a strong simmer, simmer liquid uncovered until it is reduced by one third, about one hour15 minutes. Skim any foam that coagulated on surface.
Return liquid to a boil, stir in rice.
Reduce heat to medium, and cook uncovered until the rice is just short of being done ( it should still be a little firm in the center), about 25 minutes, stirring occasionally.
Add shrimp and cook until rice is tender and shrimp turn bright pin, about three minutes. Do not overcook.
Stir in green parts of green onion. Serve at once.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
