Jambalaya Recipe
Ingredients
| Dry white table wine | 1 Bottle (1 l) | |
| Chicken stock | 1 Cup (16 tbs) | |
| Thick lemon slice | 1 | |
| Peppercorns | 6 | |
| Parsley sprigs | 4 Large | |
| Celery leaves | 4 Bunch (400 gm) | |
| Onion slice | 1 Small | |
| Carrot | 1 Small | |
| Raw shrimp | 2 Pound | |
| Bacon strip | 6 | |
| Cooked ham | 1 1⁄2 Pound | |
| Onions | 3 Large | |
| Garlic | 2 Clove (10 gm) | |
| Garlic | 2 Clove (10 gm) | |
| Canned italian style tomatoes | 28 Ounce | |
| Pepperoni | 1⁄2 Pound | |
| Green peppers | 3 | |
| Thyme | 1⁄2 Teaspoon | |
| Tarragon | 1 Pinch | |
| Chopped celery leaves | 1⁄4 Cup (4 tbs) | |
| Bay leaf | 1 | |
| Bay leaf | 1 | |
| Salt | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cayenne | 1⁄16 Teaspoon | |
| Cayenne | 1⁄16 Teaspoon | |
| Long grain rice | 2 Cup (32 tbs) | |
| Butter | 3 Tablespoon | |
| Scallops | 1 Pound | |
| Chopped parsley | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 1⁄2 Cup (8 tbs) |
Directions
Combine wine, chicken stock, slice of lemon, 1 bay leaf, 1 clove garlic, 2 tsp. salt, peppercorns, sprigs of parsley celery leaves, slice of onion, carrot and dash cayenne in large saucepan the day before the dish is to be prepared.
Bring to a boil, turn down heat, cover and simmer 20 minutes.
Bring back to a boil.
Drop in shrimp (add a little boiling water to cover if necessary).
Turn down heat, cover and simmer 5 minutes.
Take off heat and cool shrimp in marinade.
Pour shrimp and marinade into a bowl, cover tightly and refrigerate overnight.
Fry bacon in very large saucepan just until pan is well greased the day dish is to be prepared.
Add strips of ham, 3 chopped onions and 2 minced cloves garlic.
Cook and stir 2 minutes.
Add tomatoes, peperoni, green peppers, thyme, tarragon, 1/4 cup celery leaves, 1/4 cup parsley, 1 bay leaf, 1 tsp. salt and 1/16 tsp. cayenne.
Bring to a boil, turn down heat and simmer, uncovered, until quite thick, about 30 minutes.
Lift shrimp out of marinade, strain marinade and add it to the thick sauce.
Brown rice in 3 tbsp. butter in another saucepan then add it to the hot sauce.
Bring to a boil, turn down heat, cover tightly and simmer 15 minutes.
Shell and clean shrimp.
Rinse scallops under cold running water.
Add shrimp and scallops to boiling mixture, folding them into the mixture well so they are covered.
Cover pan and continue simmering 5 minutes more or until scallops are tender and liquid is almost completely absorbed by rice (if there is still too much liquid boil hard, uncovered, for a minute).
Taste and add more salt if necessary (amount depends on saltiness of ham).
Spoon into large serving bowl or deep platter.
Sprinkle with 1/2 cup chopped parsley.
Serve immediately. (Serves 8 to 10 generously.)
Note: You can use a small canned ham.
Discard all jelly and fat.
If you want to do most of the preparation ahead, cook down to the point where the shrimp marinade is added to the sauce then remove from the heat, cool and refrigerate until about 1/2 hour before serving time.
Shell and clean shrimp and rinse scallops.
Put them in a bowl, cover tightly and refrigerate until needed Start heating sauce to boiling, 30 minutes before serving time, and brown rice as directed.
When sauce is boiling, proceed as directed.
Bring to a boil, turn down heat, cover and simmer 20 minutes.
Bring back to a boil.
Drop in shrimp (add a little boiling water to cover if necessary).
Turn down heat, cover and simmer 5 minutes.
Take off heat and cool shrimp in marinade.
Pour shrimp and marinade into a bowl, cover tightly and refrigerate overnight.
Fry bacon in very large saucepan just until pan is well greased the day dish is to be prepared.
Add strips of ham, 3 chopped onions and 2 minced cloves garlic.
Cook and stir 2 minutes.
Add tomatoes, peperoni, green peppers, thyme, tarragon, 1/4 cup celery leaves, 1/4 cup parsley, 1 bay leaf, 1 tsp. salt and 1/16 tsp. cayenne.
Bring to a boil, turn down heat and simmer, uncovered, until quite thick, about 30 minutes.
Lift shrimp out of marinade, strain marinade and add it to the thick sauce.
Brown rice in 3 tbsp. butter in another saucepan then add it to the hot sauce.
Bring to a boil, turn down heat, cover tightly and simmer 15 minutes.
Shell and clean shrimp.
Rinse scallops under cold running water.
Add shrimp and scallops to boiling mixture, folding them into the mixture well so they are covered.
Cover pan and continue simmering 5 minutes more or until scallops are tender and liquid is almost completely absorbed by rice (if there is still too much liquid boil hard, uncovered, for a minute).
Taste and add more salt if necessary (amount depends on saltiness of ham).
Spoon into large serving bowl or deep platter.
Sprinkle with 1/2 cup chopped parsley.
Serve immediately. (Serves 8 to 10 generously.)
Note: You can use a small canned ham.
Discard all jelly and fat.
If you want to do most of the preparation ahead, cook down to the point where the shrimp marinade is added to the sauce then remove from the heat, cool and refrigerate until about 1/2 hour before serving time.
Shell and clean shrimp and rinse scallops.
Put them in a bowl, cover tightly and refrigerate until needed Start heating sauce to boiling, 30 minutes before serving time, and brown rice as directed.
When sauce is boiling, proceed as directed.
Chef
