Seafood Jambalaya from Chef Paul Prudhomme
Here is a seafood version of jambalaya from Chef Paul. Today, Chef Paul lives on in the restaurants of many of his apprentices including Chef Frank Brigtsen, Chefs Greg and Mary Sonnier and Chef Aaron Sanchez, among others.
1 1/2 tablespoons Chicken or Beef fat, Pork Lard, Butter, or Oil
2/3 cups (about 3 ounces) Chef Paul Prudhomme's Tasso
1/2 cup ( about 3 ounces) Chef Paul Prudhomme's Andouille Smoked Sausage, chopped
1 1/2 cups chopped Onions
1 cup chopped Celery
3/4 cup chopped Green Bell Peppers
2 tablespoons Chef Paul Prudhomme's Seafood Magic
2 Bay Leaves
1 1/2 teaspoons fresh minced Garlic
4 medium-sized fresh Tomatoes, peeled and chopped
3/4 cup Tomato Sauce
2 cups Seafood Stock
1/2 cup chopped Green Onions
2 cups uncooked Rice, preferably converted
2 dozen peeled medium (26-30 count) Shrimp, peeled and deveined
2 dozen shucked medium-sized Oysters in their liquor
Melt the fat in a 4-quart saucepan over medium heat. Add the tasso and andouille and cook, stirring frequently, until crisp, about 5 to 8 minutes. Add the onions, celery and bell peppers and cook, stirring occasionally and scraping the bottom of the pan well, until tender but still firm, about 5 minutes.
Add the Magic Seasoning Blend, bay leaves, and garlic, Cook, stirring constantly and scraping the pan bottom as needed, for 3 minutes. Add the tomatoes and cook, stirring frequently, for 5 minutes.
Preheat the oven to 350℉.
Add the tomato sauce to the saucepan and continue to cook, stirring fairly often, for 7 minutes. Stir in the stock, bring to a boil, then stir in the green onions. Cook, stirring once or twice, for 2 minutes. Add the rice, shrimp and oysters, stir well, and remove from the heat. Transfer to an ungreased 9x13-inch baking pan. cover snugly with aluminum foil, and bake until the rice is tender, but still a bit crunchy, about 20 minutes.Remove from the oven and let stand, covered, for 10 minutes. Discard the bay leaves and serve immediately.
Good Cooking, Good Eating and Good Living!!!