- 2.5 c chicken stock (divided: 1.25 cups, 1/4 cup, & 1 cup // 600mL, divided: 300mL, 60mL, & 240mL)
- 1 c rice (long grain white, uncooked; 190g)
- 1/4 c chopped onion (40g)
- 1/2 c chopped bell pepper (75g)
- 1 chopped celery stalks (40g)
- 140 g tomato paste (5 oz)
- 1 T minced garlic (9g)
- 200 g canned chopped tomatoes (with juice; half a can; 7 oz)
- 1/4 t cayenne (to taste)
- 1 t freshly ground black pepper
- 1/2 t white pepper
- 1 t dried oregano
- 3/4 t dried thyme
- 1 t gravy spice mix
- 1 t Salt (Table) (to taste)
- 2 bay leaves
- 3/4 lb meat (340g; choose from: boneless chicken, cubed; shrimp, boiled & peeled; leftover holiday turkey, cubed; any kind of poultry or fish, cubed; smoked sausage, sliced; tasso, sliced; smoked ham, diced; whatever else strikes your fancy)
1. Parcook the rice: place 1.25 cups (300mL) of the chicken stock in a pot and start bringing it to a boil as you proceed with preparing the meat and vegetables; once it comes to a boil add the rice. Keep covered over a low heat for 10 minutes, then remove from heat and set aside; add to jambalaya pot in step 7.
2. In a medium pot (2.5-3 quarts/liters), saute the onions, peppers, and celery in oil until onions begin to turn transparent. Once it's nearly done, add the tomato paste and garlic and let it brown a little.
3. Once the vegetables are translucent and the tomato paste achives a red mahogany color, deglaze the pan with the about 1/4 cup of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sauteed vegetables, paste, and stock are combined thoroughly. It should be fairly thick.
4. Add all the remaining ingredients except the meat. Cook over low-medium heat for about 10 minutes.
5. While that simmers, in a skillet brown and season the meat (I suggest using a Cajun seasoning, or a mix of salt, pepper, and red pepper). Don't brown if using leftover cooked meat, but you still might want to season it. Cut the meat into bite-size pieces.
6. Add the meat and/or seafood and the rest of the stock to the pot with the vegetables; check seasonings. Let the mixture come to a simmer, and stir in the rice; combine thoroughly. Cover and cook on low until the rice has absorbed all the liquid and is cooked through, about 20 minutes.
7. After the rice is cooked through, take the lid off; stir frequently for about 5 minutes. When the jambalaya has thickened up a bit and has reached the right consistency, it's done.
8. Serve with salad and French bread.
SJ Note 21 Feb 2012: Quite tasty. We've had this before, I just failed to make notes about it. I've adjusted measurements in the above copy (and updated the times to better reflect what it takes us) so that we can freeze half for another meal; hopefully I haven't screwed up the flavor balance. Until we've tested this recipe again, you might just want to go back to the source for this recipe: just beware it's going to make quite a lot.
SJ Note 17 Sept 2012: This was a dud tonight. I guess perhaps the spice mix got skewed in all the changes I've made? I'm not really sure. Perhaps I wasn't in the mood for jambalaya. It made a lot - I needed to break it up into thirds, actually. Not sure if I'll bother trying this one again. Perhaps when I'm feeling more inspired in the kitchen, and have the patience to twiddle with the seasonings and such.
SJ Note 5 Feb 2013: Rewritten, tried again. Good. Too spicy, and made a few other adjustments. The copy above is worth trying. Might try parcooking the rice next time. We used lots of different meats this time - do that whenever possible.
SJ Note 1 Feb 2014: Good. Too spicy, so cut back the cayenne. Parcooking the rice worked really well, so have written that in.