jumbalya

[laurie]

Does anyone have book 14 with the recipe in it for jumbalya?

[cjs]

Here you go! And welcome to the forums, Laurie! Hope you will visit often.

Jambalaya
(Cuisine, April 1999, Issue 14, p. 6)


Makes: 8 Cups Total Time: 3 Hours 20 Minutes Rating: Intermediate

For the Crawfish Stock—
Rinse and Place in Stockpot:
4 cups crawfish heads and shells, rinsed and drained

Cover with 2 Quarts Water; Add:
1 onion, peeled, halved, and sliced
1/2 cup celery, chopped
1 lemon, halved
1/4 cup chopped fresh parsley, stems included
4 bay leaves
2 t. kosher salt
1/2 t. dried basil
1/2 t. dried thyme
1/2 t. dried tarragon
1/2 t. dried oregano
1/2 t. whole black peppercorns

For the Jambalaya—
For Seasoning, Combine:
2 t. chili powder
2 t. kosher salt
1 t. cayenne pepper

Brown in 1/4 Cup Olive Oil; Remove:
1 1/2 cups kielbasa or andouille sausage, 1/4–1/2
1 1/2 cups ham or tasso, cubed

Add to the Same Pan; Remove:
1/2 lb. parboiled crawfish tail meat, rinsed, drained (3 lbs. whole live)

Add to the Same Pan (Trinity):
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped

Add and Sweat:
1 T. garlic, minced

Add and Brown:
2 t. tomato paste

Deglaze with:
1 cup dry white wine

Add and Simmer:
1 t. dried thyme
1 bay leaf
2 cups canned tomatoes, diced and strained
1 cup converted rice
1 cup crawfish stock
Browned meats
Tabasco to taste

Return Crawfish to Pot and Heat Through

Related Recipes:
Crawfish Stock

Rinse heads and shells under cool water to remove all the “stuff” inside. You may need to use a spoon or your finger. Place in stockpot. Place onion, celery, parsley, lemon, bay leaves, and spices in stockpot.

Cover with 2 quarts water. Stir to combine the ingredients. Cover and simmer slowly for 45 minutes. Don’t let it come to a full boil! It can make the stock cloudy. Skim the foam as needed. Cool the stock before straining if you’re not using it right away. Strain, but don’t mash it. That, too, can make it cloudy.

Combine cayenne pepper, chili powder, and salt. This is what will season the sausage and ham. It’s going to be pretty spicy. Slice the sausage 1/4–1/2" thick, on the bias. Don’t cut it too thin, or it will shrivel up and curl when it’s browned. Slice and cube the ham into 1/2" dice-sized pieces. Just make sure they’re large enough to be recognizable when everything is cooked. The “Trinity.” Chop the onion and celery into 1/4" pieces. Anything smaller, and they’ll cook down to nothing once they’re sauteed. Chop the green pepper from the inside (skin-side-down). The knife will “grab” the flesh and easily slice through it. Drain the canned tomatoes in a strainer, and leave them in the strainer until you’re ready to use them. Their excess juice could make the jambalaya too wet and gummy. Heat oil in pan over high heat. Season sausage and ham with spices.

Brown them, remove them from the pan, and set aside.

Add crawfish and saute for 1–2 minutes. Don’t overcook or they’ll become rubbery. Remove them from the pan.

Add the “Trinity” (onion, bell pepper, and celery). Saute just until onion begins to soften.

Add garlic; cook just until aromatic.

Add tomato paste and pincé for about 5 minutes, until Trinity is well coated and the tomato paste begins to brown. Keep heat on high.

Deglaze pan with wine. Let it boil for about 5 minutes. It will reduce by a third. Transfer to a stockpot. Bring the ingredients to a boil.

Add the thyme and bay leaf. Add the strained tomatoes, and stir to blend. Add the rice and the stock. Stir, making sure the rice is well coated with the liquid. Return the pot to a boil. Return the ham and sausage to the pot, and stir to blend it all together. Bring it to a boil again, and then reduce the heat to low. Add Tabasco sauce to taste. I used a teaspoon. Cover and cook for 20 minutes. Stir occasionally, so it doesn’t stick. Uncover and cook for 10 more minutes. Notice the difference in texture during these last few minutes—it becomes drier. Turn off the heat.

Return the crawfish to the pot; stir well—only until they’re warmed through (about a minute or two). Remove the bay leaf. (Or leave it in. There’s an old wives’ tale that says whoever finds it, gets to make a wish.)

Nutrition Information (Per cup):
369 calories 42% calories from fat 17g total fat 27g carb. 1670mg sodium

[Roxanne 21]

WELCOME Laurie---have not made that, thanks for bringing up---hmmmm--

Come on back, ya hear???