A close relative of Spanish Paella, Jambalaya has it’s roots in New Orleans. Paella features a distinct saffron flavor and chorizo sausage while Jambalaya tends to be spicier and features andouille sausage.
¼ cup unsalted butter
1 onion, coarsely chopped
1 green pepper, coarsely chopped
3 ribs celery, coarsely chopped
5 cloves garlic, minced
1 ½ pound raw shrimp, peeled and deveined
1 ½ pound boneless, skinless chicken, cut into 1 ½ inch cubes
3 bay leaves
½ tsp. dried thyme*
¼ tsp. smoked paprika*
2 28-ounce cans diced tomatoes
1 cup chicken stock*
1-3 tsp. Tabasco (to taste)
¼ cup Worcestershire sauce
½ pound Andouille sausage, sliced ¼ inch thick
½ pound smoked ham, cut into ½-inch cubes
1 bunch green onions, coarsely chopped
3 cups long-grained rice
Heat butter in a large heavy-bottomed dutch oven*. Add vegetables and sauté, stirring for 4 minutes. Add garlic and sauté another minute. Add shrimp, chicken, bay leaves, and thyme and continue to cook over medium heat until chicken becomes white and shrimp are pink, about 10-15 minutes.
Add paprika and stir thoroughly to mix well with other ingredients. Add tomatoes, stock, hot sauce and Worcestershire sauce. Mix well.
Add sausage and ham. Stir well. Cook over moderate heat until liquid returns to a boil. Add green onions, salt to taste, and rice. Cover and cook over low heat for 30 minutes.
*Available at Zest!