Jambalaya

This is the STAR dish for the "Princess and the Frog" Disney Dinner and Movie Night. I love Cajun food, but I didn't realize how much I loved Jambalaya when done right. That crispy rice, with the tomato, Cajun Mirepoix, and a bit of spice, with all the proteins. YUM!

Before starting to cook a dish, I like to gather all my ingredients, assess/gather all my tools/equipment, including a mess bowl, and prep everything I can beforehand. If any of my ingredients are stale or missing, I need to pivot - and usually that doesn't mean I have to steer clear of the dish. But if it's enough ingredients - then I do.

1. Chop up Veggies:

• Cajun Mirepoix (Can be combined together):
• 1 1/2 cups chopped onions
• 1 cup chopped celery (innards, with leaves)
• 3/4 cup chopped green bell peppers
• 1 1/2 teaspoons minced garlic ("The Pope" IYKYK)
• 1/2 cup chopped green onions

2. Make Seasoning and Set aside:

• 1 1/2 teaspoons salt
  
• 1 1/2 teaspoons cayenne (adjust for heat: 1/2 teaspoon = mild, 1 teaspoon = medium, 1 1/2 teaspoons = hot)
• 1 1/2 teaspoons dried oregano leaves
• 1 1/4 teaspoons white pepper
• 1 teaspoon black pepper
• 3/4 teaspoon dried thyme leaves
  
• 2 Whole Bay Leaves

3. Preheat oven to 350F

4. Prep Proteins:

• Cut 1lb Cajun sausage into discs
• Shred 2 chicken breasts
• Peel and deveine 1lb shrimp
  

5. Gather Rest of Ingredients:

• 2 1/2 tablespoons butter
• 3/4 cup Tomato Sauce
• 4-6 whole tomatoes (I use Cento Whole, Peeled Tomatoes)
• 2 cups Chicken Stock

6. Cook 2 cups White Rice 

7. In 4qt saucepan, melt butter over medium heat

8. Add sausage and saute until crisp, stirring frequently (about 5-8 minutes)

9. Add onions, celery, and bell peppers. Saute until tender, but still firm, stirring occasionally and scraping pan bottom well (about 5 mins)

10. Add shredded chicken. Raise heat to high and cook 1 min. Stir Constantly

11. Reduce Heat to Medium

12. Add Seasoning Mix and minced garlic. Cook about 3 mins, stirring constantly, and scraping bottom of pan as needed

13. Add whole, peeled tomatoes and cook until chicken is tender, stirring frequently. About 5-8 mins.

14. Add canned tomato sauce. Cook 7 mins, stirring fairly often

15. Stir in 2 cups of chicken stock and bring to a boil

16. Stir in green onions and cook about 2 mins, stirring once or twice

17. Add rice and shrimp. Stir well and remove from heat

18. Transfer to un-greased 8x8 baking pan

19. Cover pan with aluminum foil and bake at 350F until rice is tender, but still a bit crunchy (about 20-30 mins)

20. Remove Bay Leaves and serve immediately  

Source: Chef Prudhomme