Joe's Jambalaya

[joey madison]

Joe's Jambalaya

Serves 4 as Main Dish.

When most people think of Jambalaya, they generally think of a dish that includes rice, tomatoes, and various meats. This recipe is different -- a modern interpretation of an old favorite -- because it follows a more northern Louisiana tradition and omits the tomatoes. I think it makes the dish more elegant and subtle. It refridgerates reasonably well, and I like to serve it with a simple Italian country loaf of bread. It's a fairly flexible recipe, so feel free to experiment.

• 1 whole chicken breast
  
• 2 links of andouille sausage
  
• 1 c shrimp or other seafood (optional)
  
• 1 c long grain white rice
  
• 1 c water
  
• 1 c dry white wine
  
• 1 c chicken stock (preferably homemade)
  
• 1 large red bell pepper
  
• 2 ribs of celery
  
• 1 hot pepper of your choice (optional)
  
• 1 tsp Tabasco (or more)
  
• 2 T unsalted butter
  
• T fresh Italian parsley
  
• 1 tsp dried thyme
  
• salt and pepper to taste
  

Dice the chicken breast into 1 inch cubes. Salt and pepper the chicken to taste. Heat a large dutch oven over a medium flame. Add the butter, and when it begins to foam, at the chicken to the pot. Brown slightly, but be sure not to over cook. Add the bell peppers and celery, coarsely diced, and stir for a minute. Then add the rice.

While your performing the above tasks, bring the wine, water and stock to a bare boil in another pot.

Add the liquid mixture to the dutch oven, along with the thyme, tabasco, and parsley. Add the sausage, cut into 1/4 inch slices to the same pot. If desired add a diced jalapeno, habanero, thai pepper, or whatever.

Simmmer covered for 20-25 minutes or until the rice is softened but not pastey. If desired you can add shrimp or other seafood a few minutes before serving. Careful not to overcook the seafood. Taste and add additional salt if needed. Garnish with choped fresh parsley sprigs.

Keywords: Main Dish, Easy, Chicken, Dinner, Hot and Spicy, American, Lunch, Pork, Fish, Rice

( RG1225 )