JAMBALAYA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season shrimp with salt and pepper. Add seasoned shrimp and continue to cook for 2 minutes or until shrimp are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and shrimp to a plate.
- Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring the mixture to a simmer. Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened clams. Remove clams to a tray and pour the broth into a clean pot or bowl.
- Heat the original pot that the broth was in and add some olive oil. Add the green pepper, scallion whites, and garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 9 cups of broth - if you do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp, sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp are just done and the rice is tender.
- Serve the jambalaya sprinkled with the reserved scallion greens.
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Yana Boddy
[email protected]This jambalaya is the perfect comfort food. It's hearty, flavorful, and easy to make. I love that I can use whatever protein I have on hand. I've made it with chicken, sausage, shrimp, and even tofu. It's always delicious.
Queen Vee
[email protected]I've made this jambalaya several times, and it's always a hit. I love the combination of shrimp, sausage, and chicken. The holy trinity and Creole seasoning give it that authentic Cajun flavor. I always serve it with a side of dirty rice and cornbrea
Knisar Khankakar
[email protected]This was my first time making jambalaya, and it was a disaster. The rice was mushy, the vegetables were undercooked, and the sauce was bland. I'm not sure what I did wrong, but I'm not giving up. I'll try this recipe again soon, and I'm confident tha
Jose Gonzales
[email protected]I love this jambalaya recipe! It's so easy to make, and it always turns out delicious. I usually add a few extra vegetables, like bell peppers and corn. I also like to use a spicy sausage, which gives the dish a nice kick.
David Eng
[email protected]This jambalaya was a bit too rich for my taste. I would recommend using less butter and oil next time. Otherwise, the flavors were great.
Cody Stanley
[email protected]I wasn't sure how I would like okra in jambalaya, but I was pleasantly surprised. It added a nice slimy texture that I really enjoyed. I will definitely be adding okra to my jambalaya from now on.
Lisa Babygirl
[email protected]This jambalaya was very easy to make, and it was ready in no time. The flavors were well-balanced, and the rice was cooked perfectly. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
School of Nursing KTH
[email protected]I made this jambalaya for a potluck, and it was a huge success. Everyone loved it, and several people asked for the recipe. I will definitely be making this again for my next party.
fish tail
[email protected]This jambalaya was a bit too spicy for my taste, but it was still very flavorful. I would recommend using less cayenne pepper if you don't like spicy food. Otherwise, this is a great recipe.
victor brian
[email protected]I've made jambalaya many times before, but this recipe is by far the best. The addition of okra gave it a unique flavor and texture that I really enjoyed. I also loved the spicy kick from the cayenne pepper. This is my new go-to jambalaya recipe.
John Brooks
[email protected]This was my first time making jambalaya, and it turned out great! The recipe was easy to follow, and the dish was ready in under an hour. I used chicken instead of shrimp and sausage, and it was still delicious. I'll definitely be making this again.
komugisha price
[email protected]I'm a Louisiana native, and this jambalaya is the real deal. The holy trinity and Creole seasoning gave it that authentic Cajun flavor. I served it with a side of dirty rice and cornbread, and it was a feast fit for a king.
Chudhary Ahmad
[email protected]This jambalaya was a hit at my dinner party! The flavors were bold and complex, and the rice was cooked perfectly. I especially loved the addition of shrimp and sausage, which gave the dish a nice smoky flavor. I will definitely be making this again.