Cajun Jambalaya
cajun jambalaya: 
 
recipe by : phil 
serving size : 4 - 6 
categories : main dish 
 
1 lb.  cubed boneless chicken or leftover turkey
1 lb.  shrimp - or - diced fish
1 lb.  sliced hot smoked sausage
1 large  chopped onion
1   chopped bell pepper
3 - 6 clove  garlic, minced
4   ribs chopped celery
3 small  cans tomato paste
4 large  peeled seeded and diced tomatoes - or - 1 28-oz. can tomatoes
8 cup  chicken stock
2 tsp  paprika
1 tsp  salt or to taste
1 tsp  black pepper
1 tsp  cayenne pepper
1 tsp  onion powder
1 tsp  garlic powder
1 tsp  oregano leaves
1 tsp  basil leaves
1/2 tsp  thyme leaves
1/2 tsp  celery seed
2   bay leaves
10 - 15   drops liquid smoke (mesquite or hickory)
5 - 10   threads of saffron
4 cup  dry par-boiled rice
 
boil the shrimp in the pot with minimal water. peel shrimp and set aside. 
save broth and reduce as much as possible. set liquid aside. toast rice in 
pan with a few drops of oil. in a frying pan, brown the chicken; sprinkle 
with a bit of salt, black pepper and red pepper. don't brown if using 
leftover cooked bird, but still season the meat. tear or cut the meat into 
bite-size pieces. remove from pan and set aside. fry fish if used until 
about half cooked and set aside with chicken. brown the sliced sausage and 
pour off fat. in the pot, saute the onions, garlic, peppers and celery in 
olive oil until onions begin to turn transparent. add the tomato paste and 
let it brown a little. keep it moving so it doesn't burn. when the tomato 
paste is a red mahogany colour, add the smoke flavour and 2 cups of the 
stock. stir until smooth, it should be fairly thick. add the spices, 
tomatoes and salt. cook over low-medium heat for about 10 minutes. add the 
meat and seafood; cook another 10 minutes; do not overcook seafood. add 
the rest of the stock and shrimp broth, check and adjust seasonings, and 
then thoroughly stir in the rice. cook until the rice has absorbed all the 
liquid (20-25 minutes). turn the heat down to low or medium and let simmer 
uncovered for about 10 minutes until sauce is well thickened, stirring 
frequently. serve with salad and french bread. 
 
 
 
-- 
(ID: 5056) Mirror: rec.food.recipes: Wed, Nov 10, 2004


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