- 2 cups long-grain rice
- 1/2 cup finely diced salt pork
- 1 1/2 cups chopped onions
- 1 cup chopped green bell pepper
- 3 garlic cloves, minced
- 1/2 cup chopped green onions, white part only
- 1 pound smoked sausage (andouille), cut into 1/2-inch thick coins
- 1/2 cup ham, 1/2-inch dice
- 2 cups diced tomatoes
- 4 cups chicken stock
- 1 1/2 cups cooked chicken, 1/2-inch dice
- 1 tablespoon dried thyme
- 2 bay leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 1/2 pound small shrimp, peeled and deveined
- Cayenne pepper
- 2 tablespoons minced fresh parsley
1 Prep the pan and the oven: Preheat the oven to 400°F. Line a 9x15-inch rimmed baking sheet with parchment paper.
2 Parch the rice: Pour the rice onto the baking sheet in a single layer. Parch in the oven, stirring occasionally, until lightly browned, about 10 minutes. Remove; set aside.
3 Cook the salt pork: In a large, heavy ovenproof pot or Dutch oven, sauté the salt pork over medium heat until the fat is rendered and the pork is slightly browned. Use a slotted spoon to remove the pork to paper towels to drain.
4 Make the jambalaya: Add the onions and bell pepper to the fat in the pot and cook over medium-low heat until starting to soften, about 5 minutes. Stir in the garlic, green onions, sausage, and ham, and cook, stirring occasionally, until the vegetables are tender and the meat is lightly browned, about 5 minutes.
Stir in the salt pork, tomatoes and chicken stock and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Stir in the parched rice, chicken, thyme, bay leaves, paprika, pepper, and salt.
5 Bake the jambalaya: Transfer to the oven and bake, uncovered, for 20 minutes. Stir in the shrimp and bake until the rice is tender and the shrimp are pink, about 3 to 4 minutes.
If you prefer fluffier rice, stir in the shrimp after 15 minutes and cook another 3-4 minutes until the shrimp is pink.
6 Serve: Remove and discard the bay leaves. Season to taste with salt and cayenne, sprinkle with parsley, and serve.
2 Parch the rice: Pour the rice onto the baking sheet in a single layer. Parch in the oven, stirring occasionally, until lightly browned, about 10 minutes. Remove; set aside.
3 Cook the salt pork: In a large, heavy ovenproof pot or Dutch oven, sauté the salt pork over medium heat until the fat is rendered and the pork is slightly browned. Use a slotted spoon to remove the pork to paper towels to drain.
4 Make the jambalaya: Add the onions and bell pepper to the fat in the pot and cook over medium-low heat until starting to soften, about 5 minutes. Stir in the garlic, green onions, sausage, and ham, and cook, stirring occasionally, until the vegetables are tender and the meat is lightly browned, about 5 minutes.
Stir in the salt pork, tomatoes and chicken stock and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Stir in the parched rice, chicken, thyme, bay leaves, paprika, pepper, and salt.
5 Bake the jambalaya: Transfer to the oven and bake, uncovered, for 20 minutes. Stir in the shrimp and bake until the rice is tender and the shrimp are pink, about 3 to 4 minutes.
If you prefer fluffier rice, stir in the shrimp after 15 minutes and cook another 3-4 minutes until the shrimp is pink.
6 Serve: Remove and discard the bay leaves. Season to taste with salt and cayenne, sprinkle with parsley, and serve.
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