Sunday, March 10, 2013

Jambalaya with Creole Sauce

When my husband called to say he'd be bringing home some Cajun Kate's crawfish mac for dinner, my mind starting spinning twangy strains of a Hank Williams tune and my attention turned to Paul Prudhomme's Louisiana Kitchen cookbook sitting on my shelf. Because what goes better with cajun food than more cajun food? It just so happened that I had all the fixings for jambalaya, so I consulted PP's section on the delicious rice dish. There were as many different ways to make jambalaya as there were recipes in the section, so after reading each one for guidance I struck off on my own, and am thrilled with the final result. I paired it with Prudhomme's recipe for "creole sauce", although it would be absolutely perfect on its own. Made for a great side with the fried mac (and will be a delicious lunch for the next few days!)

Jambalaya with Creole Sauce
Makes 5 servings


*3 tablespoons bacon fat or butter
*3 bay leaves
*1 teaspoon salt
*1/2 teaspoon cayenne
*1/4 teaspoon dried thyme
*1 teaspoon black pepper
*1 teaspoon dried oregano
*1 medium yellow onion, diced
*1 1/2 cups diced green bell pepper
*1 cup diced celery
*3 cloves garlic, minced
*1 lb boneless skinless chicken thighs, trimmed of fat and cut into bite-size pieces
*1 1/2 cups diced tasso (or other smoked ham)
*1/2 cup tomato puree
*1 cup uncooked long-grain rice
*1 1/3 cup chicken stock
*1 teaspoon chipotle Tabasco
*1 cup medium-size raw shrimp, shelled, de-veined and cut in half

Melt the fat in a large dutch oven over medium heat and stir the seasonings together; set aside. Combine the diced vegetables in a bowl and mix well; add two cups of the "trinity" to the pot and saute for 15 minutes, stirring occasionally. Add the garlic and the spice mixture in the last couple of minutes. Add the chicken, and saute for a few minutes before throwing in the tasso. Cook for another few minutes and then add the tomato puree, rice, stock and Tabasco. Bring to a boil and then reduce heat to a low simmer, cover and cook for about 25, 30 minutes. Uncover partially and continue to cook for another 20 minutes, stirring occasionally. Take the lid off altogether and bury the raw shrimp pieces in the mixture; cook another 6, 7 minutes, stirring occasionally, or until the shrimp are done. At this point you can serve immediately, or leave it on the stove over very low heat for a while longer. Remember to take the bay leaves out before serving!

Creole Sauce

*3 tablespoons bacon fat or butter
*2 bay leaves
*1/2 teaspoon oregano
*1/2 teaspoon salt
*1 teaspoon black pepper
*1/2 teaspoon cayenne
*1/2 teaspoon paprika
*1/4 teaspoon dried thyme
*The rest of your chopped veg trinity (about 1 1/2 cups)
*3 cloves garlic, minced
*1 1/4 cups chicken stock
*1 cup tomato sauce (or puree)
*1 teaspoon Tabasco, or to taste

Melt the fat in a medium saucepan and mix the seasonings together. Add the vegetables and saute for 10 minutes, adding in the garlic and seasonings towards the end. Stir in the stock, tomato sauce, and Tabasco. Bring to a boil and then simmer, stirring occasionally, for 30 minutes. Remove bay leaves and then blend partially with an immersion blender to thicken the sauce. Simmer until jambalaya is ready to serve. To assemble, ladle creole sauce into a shallow dish and then top with a portion of jambalaya. Dust with chopped parsley, if you wish.


  1. That looks so nice! I love this type of food, usually get lots of inspiration from Tilda Basmati

    1. What a great resource, thanks for sharing!