Friday, October 23, 2009

Jambalaya by Tom!

We're really lucky to have a guest chef on Our Family Kitchen - Aaron's pops, Tom! The other day I was in the mood for something from the South and knew that the only person I should ask for a recipe was Tom.

For my first foray into Southern cooking, Tom suggested that I make a jambalaya. His recipe makes for a lot, and at first I was a little puzzled by the steps that were unfamiliar to me (cooking the shrimp in the rice? stewing the sauce for an hour? The enormous amount of onions used?). Well I should have known to never doubt Tom's recipe! I made the dish exactly as prescribed and it was just perfect. Here it goes:

Jambalaya by Tom (with my notes)


3 large onion, chopped
2 bell peppers, chopped
1 cup of oil
1 8-ounce can of tomato sauce
1 6-ounce can of tomato paste
1/2 cup of chopped green onion tops
1/2 cup of chpped parsley
2 cloves of garlic, minced
6 cups of water
5 teaspoons of salt
black pepper and cayenne pepper to your taste (remember you want it to be a little tingly, but not burning hot)
2 bay leaves
4 cups of raw rice (I used Basmati rice)
2 pounds of peeled and deveined shrimp (use 2 lb if you are only using shrimp. For mine I use 1 lb shrimp, 1 lb chicken, 1.5 lb andouille sausage)


1. Saute onions and bell pepper in oil over low heat until onions are transparent; add tomato sauce and tomato paste and cook on low heat for one hour.

(Meanwhile I marinated 1 lb chicken thigh pieces in lemon juice, salt, and pepper. I browned the chicken pieces. I also browned the andouille sausage and sliced them)

2. Add remaining ingredients, stir well and bring to a boil; pour into a greased baking dish, cover and bake at 300 degrees F for one hour or until rice is cooked

3. The final product should not be wet; more of the consistency of mashed potatoes, if you get my drift.

4. If you're into white whines, a good Italian Orvietto goes well, but you can also serve it with hearty red wines (a good petite syrah like Spellbound is a good compliment).

5. Serve with a nice green salad, balsamic vinegrette dressing

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