Guest Author - Sandie Jarrett
Ham, Chicken and Andouille Sausage Jambalaya
Jambalaya is a perfect dish anytime, but especially when a bit of leftover meat can be turned into a meal. Vary the meats and even the quantities to suit your own personal taste. This version is ‘light’ on the meat because that is the way my family prefers it. The seasoning is what I would call medium. It is spicy enough for flavor and just hot enough to tickle your tongue. You can hardly go wrong with this traditional delight!
Serves 6 - 8
1/2 pound ham, cubed
1 pound chicken, cubed
1/2 pound pork Andouille sausage, cubed
Scant 1/4 cup olive oil (for sautéing)
2 cups onions, chopped
1 cup celery, chopped
1 cup bell pepper, chopped (green or red and green)
4 large cloves garlic, diced
4 cups chicken stock
1/2 cup green onions, sliced
1/2 cup chopped parsley
1/2 teaspoon celery sea salt
½ course sea salt
1 teaspoon salt free Bayou Seasoning
3 splashes of Swamp Scum Pepper Sauce
2 cups long grain rice
Pour enough olive oil into a 4 quart heavy Dutch oven (cast iron or porcelain over cast iron) just to coat the bottom – about 3 – 4 tablespoons. Heat oil over medium-high heat. Add the cubed chicken and sauté until golden brown and some bits stick to the bottom of pan. Add cubed ham and sausage. Cook until just browned. Remove browned meat from the pan and set aside.
If there is no oil left in the pan, heat a spoonful or two in the pan before adding the Holy Trinity (onions, celery, bell pepper). When the vegetables begin to brown (caramelize), add the garlic and continue cooking a few minutes more. Do NOT burn the garlic!
Add the meat back to the pan and stir to combine. Add the chicken stock and deglaze the pan (get all that good brown stuff off the sides of the pan and into the broth). Bring to a boil and reduce heat to simmer. Cook all ingredients in stock approximately fifteen minutes for flavors to develop. Season to taste using salts, pepper and Bayou Seasoning, and Swamp Scum Pepper Sauce. Add the rice and bring to a boil. Reduce heat to very low, cover and allow to cook thirty minutes, stirring once at 15 minutes. When cooked, remove from heat, adjust seasonings, if necessary, and then fold in the green onions and parsley. Cover and let steam ten minutes.
If the pan is not hot enough, the meat won’t sauté, it will just stew in the oil and its own juices!
Remember one thing – if you under season, this dish will be disappointing!
Where to purchase specialty ingredients for this recipe:
Bayou Blend Seasoning, Swamp Scum Pepper Sauce, celery sea salt blend and sea salt from The Posh Gourmet
Gourmet and other fine specialty foods, including quality olive oils, Tuscan Olive Spread (for muffulettas), and seasonings directly from The Posh Gourmet