Jambalaya

Creole Jambalaya (Thanks Uncle Ken!)

Below is the “secret recipe” for, what is most certainly, the best Jambalaya on earth. If you have never had this fun sounding dish, beware that if you start with this you will never like any other variation or preparation out there, period. The mash that is used is our secret weapon in any spicy or Cajun dish. It is actually the mashed peppers from the Avery Island Tabasco plant, they scoop the bottom of the presses after the hot sauce is made and these are the dried remains. Beware, it packs a nicely heated punch and really makes any dish like steamed clams and chowders stand out. This is a large recipe, if you are cooking for less than 6 people I would recommend cutting it down. Many thanks to Uncle Ken, this will always be his recipe and I could never make it without thinking of him, he always makes it better.

Ingredients:

2 tbsp vegetable oil or bacon fat

2 chicken breasts

2 chicken legs and thighs

4 c chopped onions

¾ c chopped green pepper

¾ c thinly sliced green onion tops

1 tbsp minced garlic (or more)

3 tbsp minced fresh parsley

½ c finely chopped lean baked ham

1 lb pre-packaged smoked pork chops cut into ½ in cubes

1 lb andouille or garlic sausages, sliced into ½ in slices

2 tbsp Uncle Ken’s spice and herb mixture

½ tsp mash

1 ½ c long grain white rice

3 c water

½ lb shrimp, peeled and deveined

In a heavy large pot, heat the oil or bacon fat to high heat. Brown the chicken parts in the hot oil, turning them frequently. As the pieces brown, remove them to a larger platter. When all the chicken is browned and removed, add the vegetables, parsley, ham and pork to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until vegetables and pieces of meat are lightly browned. Add the sausages and Spice and Herb mixture and continue cooking for 5 minutes or more, then add the reserve chicken, rice, and water. Mix gently.

Raise the heat to high and bring to a boil, then cover the pot and turn the heat to very low. Cook for 45 minutes, uncovering from time to time to stir. Add the shrimp at this point. Uncover the pot and raise the heat to medium. Cook for 10 minutes stirring gently and frequently as the rice dries out. Serve immediately.

*spice mixture contains salt, pepper, cayenne, chili powder, thyme, cloves, dried basil, mace, and whole bay leaves. I cannot divulge exact amounts as this is still a “secret” recipe J.