Jambalaya with Chicken, Ham and Shrimp


1/4 pound sliced bacon cut in 1-inch pieces
1/2 cup onion, finely chopped
2 mediums green peppers cut in 1-inch strips
1 cup raw rice
1 teaspoon garlic, finely chopped
19 ounces canned tomatoes drained and chopped
1/2 teaspoon thyme
1 teaspoon salt
Freshly ground black pepper
1/2 pound cooked smoked ham, cut in strips
1 pound raw shrimp shelled and deveined
1 tablespoon fresh parsley finely chopped


Preheat the oven to 350 degrees F. In a heavy 3- or 4-quart casserole, fry the bacon over moderate heat until it has rendered its fat and is brown but not crisp. Drain on paper and reserve. Add the onions to the fat in the pan and cook them for 8 to 10 minutes, stirring occasionally until they are transparent but not brown. Mix in the green peppers. They will wilt slightly in about 3 minutes, at which point the rice should be stirred in. Turn the rice about in the hot fat and vegetables over moderate heat until
Cover the casserole tightly and place it in the lower third of the oven. After 10 minutes add the shrimp, pushing them down beneath the rice, and continue to cook tightly covered for about 10 minutes longer, or until all of the stock is absorbed and the rice is tender. If at any point during this time the rice appears dry, add a few tablespoons more of the hot stock to it. Serve directly from the casserole if you wish, or mound the jambalaya on a large, heated platter. Garnish with fresh chopped parsley.




NOTES: There are probably as many ways to make jambalaya as there are Creole cooks, and it's one of the best ways to use up leftover odds and ends of meat that I know. But here's a recipe that should be reasonably authentic.

Note: I add a stalk of celery, chopped, and a pound of smoked sausage (kielbasa or andouille) sliced in 1/2-inch pieces.


6.0 servings


Friday, December 10, 2010 - 1:02am


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