For a great jambalaya you must have the right seasoning mix  *  Best to make the seasoning mix first and set aside until it get’s added to the jambalaya  *  Try this one from the Big Easy – In a mixing bowl prepare a seasoning to be set aside using 1 tsp of the following: salt, black pepper, cayenne pepper, ground white pepper, dry mustard, ground cumin and 5 – 6 bay leafs  *  In a very large heavy skillet or pot, melt 5 Tbsp butter over high heat  *  Add 6 oz of smoked diced ham, 6 oz of diced andouille sausage, 6 oz of crumbled sweet Italian sausage and cook for 4 – 5 minutes  *  Stir occasionally and add 2 cups of chopped onions, 2 cups of chopped celery, 1 1/2 cup of chopped bell pepper, 3 -4 cloves of minced garlic and the prepared seasoning mix  *  Stir frequently and occasionally scraping the bottom of the pot  *  Cook about 10 minutes or until lightly browned  *  Stir in 3 cups of dry converted rice –  and cook for another 5 minutes  *  Continue to scrape the pan bottom periodically  *  Add 6 cups of chicken stock and a 14 oz can of diced tomatoes – including liquid  *  Stir and bring to a boil  *  Reduce heat and simmer for 15 minutes  *  Add 1 lb of 21 – 25 ct peeled and deveined and butterflied shrimp  *  Add 1/4 bottle of white wine if you wish and continue stirring occasionally while cooking for 7 -10 more minutes or until the rice is soft  *  Jambalaya should be ready to be served – as long as the rice is done  *  Serve on plates or in bowls

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