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Just like with gumbo, in Louisiana, there are as many different recipes for jambalaya as there are cooks who make it. Here is one I like a lot.
Ingredients:
2 lbs. smoked pork sausage, such as andouille, sliced 1/4-inch thick
1 1/2 lbs. boneless, skinless chicken thigh meat, cut into bite-size pieces
3 medium onions, peeled and diced
2 Tbs. minced garlic
1 lb. ham, such as tasso, diced (I had some Creminelli cotto on hand, so I used that)
1 Tbs. fresh basil leaves, minced
1 Tbs. fresh thyme leaves, minced
1/2 Tbs. ground white pepper
1/2 Tbs. ground black pepper
1/2 Tbs. dried chili flakes
2 Tbs. minced parsley leaves
5 cups chicken broth
1/2 lb. medium shrimp, peeled and deveined
1 lb. long grain rice
1 Tbs. Louisiana hot sauce
Method:
Heat a heavy Dutch oven over high heat and add the sausage. Stir continually until the sausage is browned, but not burnt.
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Add the chicken meat and brown the chicken, stirring continually and scraping the bottom of the pot.
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Lower the heat to medium and add the onions and garlic.
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Cook for about 10 minutes, until the onions are translucent and softened. Be sure to stir and scrape the bottom of the pan frequently. That's where the jambalaya flavor resides.
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Add the ham, herbs, peppers, chili flakes and parsley.
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Stir well and cook, stirring and scraping frequently, for 7-8 minutes.
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Pour the chicken broth into the pot.
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Bring the broth to a boil.
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Add the rice and hot sauce to the pot and stir to blend it well and to break up any clumps of rice. Be sure to scrape the bottom!
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When the jambalaya returns to the boil, add the shrimp and reduce the heat to its lowest setting.
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Cover and simmer the jambalaya for 25 minutes, or longer if needed to soften the rice. It shouldn't be mushy, and should have a little snap to it - like
al dente pasta.
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Photos by Ted Scheffler