Jambalaya - 2

Recipe Ingredients

5		Celery ribs - trimmed, sliced
2		Bell peppers - stemmed, cored, seeded
1		Red onion - peeled, quartered (medium)
1		White onion - peeled, quartered (medium)
1		Yellow onion - peeled, quartered (medium)
1		Garlic - separated into
		The cloves peeled
1		Fresh basil - (or 2, tablespoons dried)
1		Fresh oregano - (or 2, tablespoons dried)
1/2		Fresh thyme - (or 2, tablespoons dried)
3		Tomatoes - diced (28 ounces each)
2 cups	125g / 4.4oz	Sun-dried tomatoes - chopped
2 lbs	908g / 32oz	Boneless chicken - cut into
1 lb	454g / 16oz	Wingettes - (wings without, the tips)
5		Bay leaves
4 tablespoons	60ml	Pure mild chile powder
2 lbs	908g / 32oz	Andouille sausage
2 lbs	908g / 32oz	Peeled - deveined tiger
		Salt
		Hot steamed rice

Recipe Instructions

Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor. Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover and bring to a boil. Reduce heat to medium an cook for about 35 minutes.

While the mixture cooks, thinly slice the andouille sausage and roast in 350F oven for about 15 minutes (this will render out a lot of the grease).

Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes. Add shrimp and cook for about 5 minutes. Season with salt to taste. Serve over rice.

From and article by Michele Anderson, San Francisco Chronicle, 2/17/93.

Source:
Sunset Books

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