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Courtesy of Myles Learning of Booker's BBQ & Crab Shack.
Directions for: Booker's Creole Jambalaya
Ingredients
Creole Saucecup canola oil
2 - 3 yellow onions, chopped (2 cups)
6 - 8 stalks celery, shopped (2 cups)
1 large red pepper, chopped
1 large green pepper, chopped
4 cloves garlic, finely chopped
4 (14-oz) cans crushed tomatoes
tsp dried thyme
tsp dried oregano
1 tsp paprika
tsp cayenne pepper
1 tsp fine sea salt
2 tsp ground black pepper
Jambalaya2 cups white rice, uncooked
2 chicken breasts, sliced
2 links pork sausage, sliced
4 Tbsp canola oil
10 shrimp, peeled and deveined
1 tsp Cajun spice
2 cloves fresh garlic, finely chopped
10 pieces fresh okra, sliced
cup dry white wine
salt and pepper, to taste
Directions
Creole Sauce1. In a large pot, heat oil over medium heat. Add onions, celery, red pepper, and green pepper and stir while cooking until vegetables start to soften.
2. Stir garlic into the pot and add crushed tomatoes, thyme, oregano, paprika, cayenne pepper, salt, pepper and 4 cups of water.
3. Bring sauce to a simmer over medium heat; reduce heat to low and simmer uncovered for 30 minutes, until sauce starts to thicken.
4. Remove from heat and set aside.
Jambalaya1. While Creole sauce simmers, combine uncooked rice and 4 cups of water in a medium pot.
2. Bring water to a boil, lower heat to medium low, cover, and simmer for 20 to 30 minutes, until rice is soft but firm.
3. Remove rice from heat and set aside.
4. To cook the chicken and the sausage, heat two medium pans with a splash each of canola oil over medium heat.
5. Add sliced sausage to one pan and cook while turning until juices run clear and sausage is no longer pink in the middle; remove sausage from heat and set aside.
6. Add sliced chicken breast to the second pan and cook, while flipping, until chicken is no longer pink in the middle; remove from heat and set aside.
7. To make jambalaya, heat 4 tablespoons of canola oil in a large pot over high heat.
8. Add shrimp to the pot and sear on each side for 1 to 2 minutes; season shrimp with salt and pepper.
9. Add reserved chicken and sausage to the pot along with the Cajun spice; stir and cook over medium heat until chicken and sausage is browned.
10. Add garlic and okra to the pot and stir while cooking for 1 minute, until okra starts to soften.
11. Deglaze the pan with white wine, loosening caramelized meat off the bottom of the pot with a wooden spoon.
12. Reduce heat to medium low and add reserved Creole sauce; bring jambalaya to a simmer and season to taste with salt and pepper.
13. Add cooked rice to the pot and stir over medium low heat for 4 to 5 minutes, until rice is hot.
14. To make the jambalaya extra spicy, add additional Cajun spice, to taste.
15. Divide jambalaya evenly between bowls and serve.
16. Note: Jambalaya will keep for 3 to 4 days in the fridge, if covered. Jambalaya may also be frozen.
See more: Chicken, Comfort Food, Dinner, Herbs, North American, Pork, Rice/Grain, Seafood, Shellfish, Vegetables