Jambalaya - 1

Recipe Ingredients

		Broth
		Shells from 2 lb raw shrimp
6 cups	1422ml	Water
6		Peppercorns
1/2 cup	31g / 1.1oz	Chopped onion
1		Celery - chopped
1		Bay leaf
		Stew
1 lb	454g / 16oz	Creole-Cajun sausage - in 1" (andouille, boudin
		Boudin rouge or a - polish sausage (kiel
1 lb	454g / 16oz	Smoked ham - in 1/2" cubes
		Ham preferred
1 cup	146g / 5.1oz	Finely chopped green peppers
1 cup	110g / 3.9oz	Finely chopped celery
2 cups	125g / 4.4oz	Finely chopped onion
10		Garlic - minced
1/2 cup	118ml	Tomato puree
1		-- (16 oz) tomatoes or
1 cup	62g / 2.2oz	Ripe tomatoes - peeled, seeded
1		Shrimp broth OR
7 cups	1659ml	Fish stock
1/2 teaspoon	2.5ml	Dried thyme
1		Bay leaf
1 teaspoon	5ml	Dried oregano - crushed
1 teaspoon	5ml	Red pepper or to taste
1/2 teaspoon	2.5ml	Dried basil
1 teaspoon	5ml	Freshly ground black pepper
1 1/2 cups	240g / 8.5oz	Raw rice - (Texmati, if it's
2 cups	474ml	Shucked oysters
1 lb	454g / 16oz	Fresh crab meat - picked over
1 cup	62g / 2.2oz	Finely chopped green onions

Recipe Instructions

BROTH: Peel and devein the shrimp and set the meat aside. Put the shells and other ingredients into a medium saucepan and bring to a boil. Reduce the heat and simmer 20 minutes. Strain the broth through a chinois or sieve.

Much of the flavor is in the shells, so press and pound with a heavy spoon or pestle until all the moisture has been extracted. Discard shell residue and reserve broth.

STEW: Drop the sausage pieces into a large, heated saucepan or casserole and sear over medium-high heat. Stir frequently. Cook for about 10 minutes. The sausage will render considerable fat as it cooks. Pour off and discard all but 1 tablespoon of the fat. Add the ham pieces and continue cooking, stirring often, for an additional 10 minutes. Add the peppers, celery, onions, and garlic.

Scrape the bottom with a wooden spoon or spatula as the mixture cooks to loosen and incorporate the brown particles stuck to the bottom of the pan. Cook about 15 minutes. Add tomato puree and tomatoes. Stir to blend and cook together for about 3 minutes. Pour in the reserved broth and bring to a boil.

Add thyme, bay leaf, oregano, red pepper, basil and black pepper. Cook over low heat for 1 hour. Add rice, cover and cook for 15 minutes. Add reserved shrimp, oysters, and crab and cook 5 minutes more. Stir in the green onions. Taste for salt.

To Serve: Ladle from the pot or heated tureen into heated large, shallow soup bowls.

Source:
La Bouche Creole by Leon Soniat

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