Jambalaya a la Everything
From Betty Fussell, I Hear America Cooking
- 2 tbsp. chicken, pork, or beef fat
- 3.5 lb. chicken, cut into serving pieces
- 1/4 lb. smoked ham, cubed
- 1 lb. smoked sausage (polish, garlic, french), sliced
- 2 c. chopped onions
- 1 c. chopped celery
- 1 c. bell pepper
- 2 cloves garlic, minced
- 2 c. long grain rice
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1.5 tsp. hot red pepper flakes
- 1.5 tsp. thyme
- 2 bay leaves, crushed
- 1/4 tsp. allspice
- 1 pint shucked oysters
- 3 c. hot chicken, beef, or fish broth
- 1 lb. ripe tomatoes, peeled, seeded, and chopped
- 1/2 lb. shelled shrimp
- rind of 1 lemon
- Heat fat in heavy skillet, and fry chicken pieces until well
browned. Remove and let cool, then cut meat from the bones into
- Fry ham and sliced sausages in the same fat. Remove and set
aside. Mix onions, celery, bell pepper, and garlic together,
save 3/4 cup for garnish, and saute the remainder in the fat,
until wilted, about 5 minutes.
- Stir in rice and seasonings and saute 3-4 minutes to coat the
grains with oil. Add chicken, ham, and sausages.
- Drain oysters and add their liquid to the rice. Add hot broth,
stir rice well with a fork, cover pan, and simmer over low heat
until rice and chicken are barely tender.
- Fold in tomatoes, shrimp, oysters, remaining vegetable garnish,
and lemon rind. Bring to a simmer, cover, and let stand off
heat about 10 minutes, or until the seafood is cooked but the
shrimp still crunchy.
- I've never deboned the chicken.
- I almost always use kielbasa for the sausage.
- I've tried all sorts of seafood variations, including smoked oysters
instead of fresh, mussels. I've thrown a lobster in.
- I like to use a piece of preserved lemon peel for the "lemon rind,"
but at that point it's almost anticlimactic.
Keywords: Cajun, Rice, Jambalaya.