|The beginnings of jambayala...YUM!|
On March 29, 2014 we threw an engagement party for our Miss Mary Shaw and her betrothed. It was a Mardi Gras-themed party and I was tasked with making a NOLA jambalaya.
Around 20 years ago, George and I were at a party and the hosts served jambalaya. It was just delicious so I asked for the recipe, which they happily shared. Surprisingly, I never made the recipe until this engagement party. I used the original recipe as a starting point and then ended up doing my own thing - a throw-n-go type of thing for sure!
Below is what I did, but, as it was for me with the original recipe, it's just a starting point - just throw and go! Delicious results will be in your future! (Below makes about 3 - 4 gallons - reduce for your needs.)
2.5 lb. package Costco (Sausages by ~AMYLU~) gluten-free Andouille sausage
6 lb. (approximate) package Costco boneless, skinless chicken breasts
3 large onions, chopped
2 large yellow peppers, chopped
2 large green peppers, chopped
4 large red peppers, chopped
6 garlic cloves, coarsely minced
4 to 5 -14.5 oz.cans petite or regular diced tomatoes
4 to 5++ 32 oz. boxes chicken stock (I used Whole Foods 365 organic brand)
Frank’s RedHot sauce (I used 1/2 of a 12 oz. bottle)
~Cajun Seasonings~ by Penzey’s (Hand-mixed from: paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil, marjoram, rosemary, and thyme. http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscajunspicy.html
2 1/2 C. basmati rice
3 lbs. fresh shrimp (bay scallops could be used as well)
Cut the sausage into 1/4” slices. Cut the chicken into chunks. Remove the tail from the shrimp and cut them in half.
In a large skillet heat enough olive oil to smear the bottom of the skillet. Place sausage sliced in the skillet in a single layer and sauté until brown. Turn slices over and sauté until that side is brown. Do this in batches and throw done slices in a very large soup pot. (Mine is a 3-gallon All Clad soup pot that I absolutely adore (Thanks Kimmy!) http://www.williams-sonoma.com/products/6212492/?catalogId=25&sku=6212492&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Cookware&cm_pla=Stock%2C_Soup_&_Multipots&cm_ite=All-Clad_Perforated_Multipot_with_Steamer_Basket%2C_12-Qt%2E_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=33-277291285-2.) Add the onions, peppers and garlic to the skillet (with more olive oil if necessary) and sauté until done. Do this in batches if necessary as you want the veggies to brown and not steam. When done, add veggies to the soup pot.
Generously sprinkle the chicken with the Cajun seasonings and sauté in the skillet, adding more olive oil if needed. Do this in batches. When done, add chicken to the big pot.
Add 4 of the 32 oz. boxes to the soup pot and also the rice. Bring pot to a boil and then simmer until the rice is done. Skim fat off if necessary.
At this point, you can hold the jambalaya until 20 minutes before you’re ready to serve it.
Add the shrimp about 15 minutes before you are eating, heat the soup, add more broth if it is too thick and serve.
Crusty bread is a perfect side.