Basic Jambalaya SpiceThis is the basic Jambalaya Spice and can be modified to your own taste.. and do add a little at a time!
Ingredients
2 bay leaves, crushed or ground
1/2 teaspoon dried thyme
1/4 teaspoon dried or ground sage
1 teaspoon file powder
1/4 teaspoon dry mustard powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Yield: Provides ample spicing for 1 jambalaya or gumbo recipe that feeds 4 to 6 people.
2 bay leaves, crushed or ground
1/2 teaspoon dried thyme
1/4 teaspoon dried or ground sage
1 teaspoon file powder
1/4 teaspoon dry mustard powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Yield: Provides ample spicing for 1 jambalaya or gumbo recipe that feeds 4 to 6 people.
Shrimp and Chicken Jambalaya Recipe
I buy whole shrimp so that I can use the shells to make the stock.
Basic Jambalaya
1 Tbsp Unsalted Butter
1/2 Cup Diced Andouille Sausage
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 1/4 Cup Chicken Stock with a Shrimp shell infusion(3 cans of Chicken Stock add shrimp shells simmer for about 30 minutes and strain well.)
1 Tbsp Worcestershire
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken Breast (raw)
1 Tbsp Unsalted Butter
1/2 Cup Diced Andouille Sausage
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 1/4 Cup Chicken Stock with a Shrimp shell infusion(3 cans of Chicken Stock add shrimp shells simmer for about 30 minutes and strain well.)
1 Tbsp Worcestershire
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken Breast (raw)
1 1/2 Cup Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions
Preheat the oven to 350 degrees F.
Mix the Onion, Celery, and Bell Pepper.
In your Cast Iron Oven, melt the butter over medium heat .
Add the Andouille and cook until it just starts to brown.
Add half of the Onion, Celery, and Bell Pepper, cook until the vegetables are tender.
Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute.
Add the Rice and cook for 2 minutes, stirring constantly.
Add the Stock, the remaining half of the Onion, Celery, and Bell Pepper.
Add the Basic Jambalaya Spice, Worcestershire, and the Garlic.
Add the Chicken, stir well and put the pot in the preheated oven.
Bake uncovered for 30 minutes.
After the 30 minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven until the Shrimp are cooked.
Serve with French Bread.
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions
Preheat the oven to 350 degrees F.
Mix the Onion, Celery, and Bell Pepper.
In your Cast Iron Oven, melt the butter over medium heat .
Add the Andouille and cook until it just starts to brown.
Add half of the Onion, Celery, and Bell Pepper, cook until the vegetables are tender.
Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute.
Add the Rice and cook for 2 minutes, stirring constantly.
Add the Stock, the remaining half of the Onion, Celery, and Bell Pepper.
Add the Basic Jambalaya Spice, Worcestershire, and the Garlic.
Add the Chicken, stir well and put the pot in the preheated oven.
Bake uncovered for 30 minutes.
After the 30 minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven until the Shrimp are cooked.
Serve with French Bread.
