Jambalaya with Spicy Sauce

Chef Paul Prudhomme’s culinary creations are renowned for their bold and authentic Cajun flavors. Among his beloved dishes, a steaming plate of jambalaya stands out, bringing comfort and warmth, especially in the heart of winter. This spicy rice dish, bursting with tender chicken, succulent shrimp, and smoky sausage, if desired, captures the essence of Cajun cuisine. At the core of this traditional recipe are the trinity of Cajun cooking – onions, celery, and green peppers, forming the building blocks for many Creole delicacies. In this adaptation of Chef Prudhomme’s jambalaya, we’ve added our own twist, guaranteed to delight our family and friends. The Spicy Cajun Tomato Sauce provides the perfect finishing touch, enhancing the dish’s rich flavors.

Serves 4 to 6

INGREDIENTS:

Spice Mix:

• 3 bay leaves
• 1½ teaspoons salt
• ½–1 teaspoon cayenne pepper
• 1 teaspoon ground white pepper
• 1½ teaspoons dried oregano leaves
• 1 teaspoon ground black pepper
• ¾ teaspoon dried thyme leaves
• 1 teaspoon garlic powder
• ¼ teaspoon paprika

Jambalaya:

• 1 large onion, minced
• 3 stalks (about 1 cup) celery, finely chopped
• 1 green pepper, seeded and finely chopped
• 2 tablespoons olive oil
• 4 boneless/skinless chicken breasts, fat trimmed and cut into 1-inch cubes
• ¼–½ pound sliced kielbasa (like coins) or cured ham, chopped (optional)
• 2 dozen shrimp, peeled and deveined (frozen-precooked or fresh)
• 2 cloves garlic, minced
• 2 cups chicken stock (preferably homemade)
• 2 cups uncooked rice
• 4–6 green onions/scallions, finely chopped (white and light green parts)
• 1 small can tomato paste
• 1 small can whole peeled tomatoes or 3–4 medium fresh tomatoes, peeled and chopped

INSTRUCTIONS:

1. Preheat your oven to 350°F.
2. In a large stockpot or enamel dutch oven, heat olive oil over medium heat. Add the green peppers, celery, and onions and cook until the vegetables are beginning to soften, and the onions are translucent.
3. Scrape the bottom of the pan well, increase the heat to medium/high, and add the chicken. Toss and stir the mixture constantly until the chicken is mostly cooked (approximately 6 minutes). Reduce the heat to medium.
4. Add the spice mix and the garlic. Scrape the pan often to prevent the spices from burning.
5. Mix ¼ cup of the tomato paste in ½ cup water. Add it to the pan. If using canned tomatoes, drain and squeeze four tomatoes between your fingers and into the mixture.
6. If using chopped tomatoes, add them. Stir in the chicken stock and bring the mixture to a boil. Then, mix in half of the green onions and the rice.
7. Add the shrimp.
8. Carefully pour the mixture into a baking pan, preferably an oval 2-quart pan or an 8×8 cake pan. Cover the pan with foil, ensuring a tight seal by pinching the foil over the edges of the pan.
9. Bake for 35 to 40 minutes until the rice is tender. Serve garnished with the remaining green onions. Remember to remove the bay leaves before serving or warn your guests.

TIPS:

• Prepare all the ingredients in advance to streamline the cooking process and ensure a well-balanced dish.
• Adjust the spiciness to your preference by varying the amount of cayenne pepper in the spice mix.
• For a heartier version, feel free to use a combination of chicken, shrimp, and sausage, infusing the jambalaya with an array of flavors.
• Use good quality homemade chicken stock for a more robust taste, or opt for a store-bought version if needed.
• If you don’t have a large stockpot or enamel dutch oven, you can divide the cooking process between a skillet and a baking pan.

With this flavorful jambalaya recipe, you can bring the taste of Cajun cuisine into your own kitchen. Enjoy this hearty and spicy dish with friends and family, transporting your taste buds to the heart of Louisiana!