|
French and Spanish cooking spawned jambalaya, an historic blend of rice, vegetables, spices, fish,
and meat. The name itself is a hybrid, the French jambon signifying the omnipresent ham (we
substitute lean chicken), and Spain’s famed paella. But health-conscious readers must pause when they read a Louisiana recipe stoked with butter, oil, pan drippings, pork fat, and sausage.
However, despite the elimination of 99 percent of the fat, the spicy essence of the Cajun
classic is retained here. The fact that this stew falls together with consummate ease only
adds to its appeal. Chop the vegetables in your food processor then set them simmering with the
tomatoes, stock, and seasonings.
- 1 tablespoon olive oil
- 1 large, yellow onion, chopped
- 3 cloves garlic, minced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1/2 cup finely chopped celery
- 1 16 oz can chopped tomatoes with liquid
- 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/4 teaspoon chili powder, more or less depending on your taste
- 3/4 cups raw long grain rice
- 8 ounces shrimp, peeled and deveined
- 8 ounces boneless, skinless chicken breast, sliced in thin strips
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
|
Quick Tips |
|
In Cajun country you would use crawfish in your recipes. But fresh or frozen shrimp, peeled
and deveined, or frozen cooked shrimp works just as well. To make this jambalaya even
easier, pick up a cooked rotisserie chicken at your deli. Shred the breast meat and add it
at the end. |
|
- In a large skillet heat the oil until a spray of water dances on the surface. Add the onion,
garlic, peppers and celery. Stir until the onions begin to soften, adding a spoonful or two of
water if necessary to keep the mixture from sticking.
- Stir in the tomatoes, chicken broth, bay leaf, thyme, basil, cayenne, cloves, allspice, and
chili powder. Bring to a boil and reduce the heat and simmer for 5 minutes. Season to taste with
salt and pepper.
- Stir in the rice, bring to a boil, reduce the heat to a simmer and cover. Cook for 20 minutes
and add the shrimp, chicken, and half the parsley and cilantro. Simmer until the rice is done and
the shrimp and chicken are cooked. Season with salt and pepper and stir in the remaining herbs.
Discard the bay leaf before serving.
(Serves 4)
|
A Word About Cooking Shrimp |
|
In dishes where shrimp or prawns take center stage, such as a salad or an appetizer, the
texture of frozen pre-cooked shrimp can turn mushy and the flavor might seem limp as well.
But for a highly seasoned stew or soup such as jambalaya, where other ingredients
contribute flavor and texture, the convenience of frozen pre-cooked shrimp is a boon. |
|
|
Spice It Up |
If you want to keep your own blend of Creole seasoning on hand, here is a suggested ragin’
Cajun mix. Pulse all the ingredients in a food processor until well blended. Add a
tablespoon or so to your Creole recipes and store the remainder in sealed container in
your cupboard. Halve it, or double it if you like, depending on how often you like to dip
into the flavors of the Atchafalaya.
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano leaves
- 2 tablespoons dried sweet basil
- 1 tablespoon dried thyme leaves
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon cayenne pepper
- 5 tablespoons sweet paprika
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
|
|
|
