Chicken and Seafood Jambalaya
Nothing in the world can compare to the love and passion put into the preparation of food in South Louisiana. RIP Chef Prudhomme, your memory and spirit lives on in this dish!
- 3 oz chopped bacon or ham or chopped Tasso
- 3 oz Chopped smoked Andouille OR other sausage 3 oz.
- 1.5 cups chopped onions red, yellow or white
- 1 cup chopped celery
- 3/4 cup chopped green bell peppers optionally add red ones too
- 3 oz bite-size pieces chicken
- 2 tablespoons Chef Paul Prudhomme's Magic® or equivalent
- 2 bay leaves
- 1/2 teaspoons minced fresh garlic
- 1 lbs medium-size fresh tomatoes or canned
- 3/4 cup tomato paste or sauce
- 2.5 cups chicken stock low sodium
- 1/2 cup chopped green onions
- 1 cups long grain rice
- 1/2 lbs dozen peeled medium shrimp
- 1 cup unsalted butter
- 1 shot Tobasco sauce as needed / optional
- Lower heat to medium and add 1/3 of the onions and cook until brown. Then add the Tasso or chopped ham or bacon and cook for 2 more minutes. Then add 1/3 of the bell peppers and 1/3 of the celery. Stir Constantly so the bottom does not burn. Add some of the creole seasoning and cook for 7-8 minutes or until vegetables soften.
- Add tomato paste, 1/3 of the chicken stock, some of the creole seasoning, bay leaves and a shot of Tabasco hot sauce. Cook for 5 minutes then add chicken and sausage back to pan and warm. Then add more but not all onion, celery and bell pepper. Add more creole seasoning. Add the garlic and more but not all of the stock as needed and cook for another few minutes scraping and stirring the bottom.
- Then add chopped tomatoes and cook another five minutes along with the rest of the vegetables, seasoning and more stock , including parsley and 1/2 of the green onions.
- Add the shrimp and cook til pink. Taste and add kosher salt if needed. Garnish with more green onions if not baking with rice.
- If baking, cover and bake at 350 for 20-30 minutes or until the rice is barely done.
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