Jambalaya

This recipe is originally from the Southern Accent restaurant in Toronto. I’ve been cooking it for 12 years or so. It’s a commitment because of the first step… but the result is well worth it.

I’ve also adapted this recipe to make a fish version. Simply replace all the meat ingredients with chunks of blackened cod, salmon or other strong flavoured fish. I add the fish at the same time as the shrimp – just before placing the dish in the oven. Try to avoid stirring too much and breaking up the fish.

Ingredients

• ¼ cup of butter (60ml)
• ¼cup vegtable oil (60ml)
• ¼ cup olive oil (60ml)
• 4 cups chopped onions (960 ml)
• 2 cups chopped mushrooms (480 ml)
• 2 cups chopped celery
• 1½ cups chopped green pepper (360ml)
• 1 Tbsp minced garlic (15ml)
• ½lb cubed chicken (228g)
• ½lb andouille sausage (smoked austrian type thing) (228g)
• ½lb cubed ham (228g)
• ½lb uncooked baby shrimp (228g)
• 5 cups hot chicken stock (1.2L)
• 2¼ cups uncooked white rice (530ml)
• 1tsp cayenne
• ¾ tsp white pepper
• ¾ tsp black pepper
• 1 tsp cumin
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 bay leaves
• 1½ tsp salt

Directions

1. Heat the butter, veg and olive oil in a big pot. Add the oinions and cook for 1-2 hours stirring frequently. The oinions should darken but not burn.
2. Add sliced mushrooms and sauté for 4 minutes.
3. Add the celery and green peppers and sauté for 8 minutes.
4. Add the garlic and chicken. Sauté until chicken colours.
5. Add the ham and sausage and cook for 5 minutes.
6. Add the spices and shir thoroughly for 5 minutes.
7. Add preheated stock and bring to the boil scraping the pan.
8. Add the rice and shrimp. Return to the boil, again scraping the pot.
9. Cover the pot and bake at 350F (180C) for 40-45 minutes.
10. Remove from the oven, stir throughly, cover and let stand for 15 minutes.