Another flexible dish, like gumbos, with infinite combinations. There are two types of jambalaya that I am aware of; creole and cajun. Creole jambalayas use tomatoes and lean on the red side as a result, cajun jambalayas lean on the brown side and (as far as I know) don’t use tomato. The following recipe will be for a creole jambalaya.
I make jambalaya in a strange way… according to tradition. Rather than cooking the rice WITH the sauce, I cook them separately so that the rice comes out correctly each time. I found that when I did it the traditional way (cooking the rice in the sauce for an hour or so), the rice either came out underdone or mushy. If you choose to make it the traditional way, double the chicken/beef stock to 1 1/2 quarts.
1 lb. smoked sausage or andouille, sliced and browned
1 lb. chicken thighs, cut from bone, diced and browned
1/2 cup + 2 Tbps. olive oil
1 large yellow onion, diced
1 bell pepper, diced
2 stalks celery, diced
1 can diced tomatoes
2 toes garlic, diced
3 bay leaves
1/2 teaspoon dried thyme
3/4 quart chicken or beef stock
1 small can of tomato paste
1 tablespoon creole seasoning (use more if you like)
1 tablespoon worchestershire sauce
6 cups rice, cooked
Brown the sausage and chicken in half the olive oil in a large saucepan or iron pot. When meat is nice and brown and you get the “gratin” on the bottom, saute the trinity. Add diced tomato (juice and all), garlic, bay leaves, thyme and heated stock. Add creole seasoning and bring to a simmer for 20 minutes at least, preferably longer like an hour or two. While sauce is simmering, in a separate small pot take 2 Tbps. olive oil and heat over medium heat. Empty can of tomato paste into hot oil and stir, stir, stir. This is called pincé-ing. Stir until paste is the color of mahogany (deep reddish-brown). Add paste to sauce. This will serve two purposes: one, it will thicken the sauce slightly and two, it will add that extra bite. When sauce is done, add cooked rice and mix thoroughly. Serves 6.
Variation: you may use pasta instead of rice. Add 1 lb. cooked pasta. Bake in a preheated 350 degree; oven for about 30 minutes in a casserole dish.