1 pound boneless chicken, cubed; AND/OR

1 pound shrimp, boiled in Zatarain's and peeled; OR

1 pound leftover holiday turkey, cubed; OR

Advertisement

1 pound of any kind of poultry or fish, cubed; OR

Any combination of the above

1 pound (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR

1 pound diced smoked ham

1 large onion, chopped

1 bell pepper, chopped

3 to 6 cloves garlic, minced (amount to taste)

4 ribs celery, chopped

3 small cans tomato paste

4 large Creole tomatoes, peeled, seeded and diced; OR

1 28-oz. can tomatoes

8 cups good dark homemade chicken stock

Creole seasoning blend to taste (or 2 - 3 tablespoons); OR

2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teaspoon thyme

2 bay leaves

salt to taste

4 cups long-grain white rice, uncooked

In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise.

Don't brown if using leftover cooked bird, but you still might want to season the meat.

Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it brown a little. What you want is an additional depth of flavor by browning the tomato paste a little. The sugar in the tomato paste will begin to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes. (If you're using seafood, be careful not to over cook it.)

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly.

Cook for about 20 to 25 minutes, or until the rice has absorbed all the liquid and is cooked through.

Check seasoning, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes.

Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the “right” consistency (you'll know), it's done.

Serve with salad and French bread.

courtesy gumbopages.com