Red Jambalaya

     Red Jambalaya is also called Creole Jambalaya.  It is the common well known jambalaya that has tomatoes in the recipe.  Cajun Jambalaya usually has no tomato in the recipe.
     If you are familiar with paella cooking, then jambalaya will be easy to make.  Jambalaya is cooked with one pan, in three stages.  During the final stage, the jambalaya is not stirred and the rice is allowed to crust and lightly brown in the pan.  This technique also adds a rich tomato pincer flavor to a red jambalaya.
     Jambalaya is easy to make, it is filling, tasty and pleasing to the eye.  There are a wide variety of Jambalayas, but the final stage cooking technique remains the same for each style.
   
     Red Jambalaya Recipe:
     This recipe makes enough for 2 to 3 portions!
     Heat a 12" wide saute pan over medium heat. 
     Add 6 pats of unsalted butter.
     Add 4 ounces of  bite size pieces of ham.  (Louisiana Tasso ham is best for this recipe.)
     Add 4 ounces of  bite size chicken breast filet pieces.
     Add 4 ounces of thick sliced andouille sausage pieces.
     Cook the meats, till they get some light brown highlights.
     Add 1/2 cup of large diced green bell pepper and red bell pepper.
     Add 1 chopped jalapeno pepper.
     Add 1 cup of diced onion.
     Add 1/2 cup of diced celery.
     Add 6 cloves of chopped garlic.
     Add 3 sliced green onions.
     Saute till the onions become clear in color.
     Add 3 chopped ripe plum tomatos or 1 chopped large ripe creole tomato.
     Add 3 pinches of  tarragon.
     Add 3 pinches of thyme.
     Add 2 pinches of  basil.
     Add 2 pinches of oregano.
     Add 2 pinches of marjoram.
     Add 1 bay leaf.
     Add 3/4 tablespoon of paprika.
     Add 2 teaspoons of cayenne pepper.
     Add 4 pinches of chopped Italian parsley.
     Add sea salt and black pepper.
     Add 1 cup of tomato juice or thin tomato puree.
     Simmer the ingredients for 1 minute. 
     Add 6 to 8 ounces of peeled large shrimp with no tails.
     Stir the Jambalaya.
     Add 1 cup of chicken broth.
     Add 1 cup of long grain white rice.
     Reduce the temperature to medium low/low heat.
     Stir the Jambalaya occasionally, till the rice becomes half way cooked.  Do not cover the pan with a lid!
     Add a little more chicken broth if there is not enough liquid to finish cooking the rice.  (About 1/2 cup to 3/4 cup should do.  Do not add too much broth.  Jambalaya is a rice dish and not a sauce dish!)
     Note:  For the final stage of cooking, do not stir the jambalaya at all!  It is traditional to let the rice get a little bit crispy on the bottom of the pan. 
     Cook the jambalaya without stirring, till the rice becomes tender and lightly browned on the bottom of the pan.
     When the rice becomes fully cooked, then the Jambalaya is finished!
     Spoon the Jambalaya onto a serving dish or serve it in the pan.
     No garnish is needed!
    
     The flavor is pure Louisiana jambalaya heaven!  The flavors of the meats, shrimp and andouille sausage contrast with the tomato, herbs, cayenne and the Louisiana trinity mixture of celery, onions and peppers.
     When you ask for trinity in a Louisiana kitchen, a prep cook brings you diced celery, onion and peppers in a proper proportion.  The Trinity is 2 parts onion, 1 part celery and 1 part bell pepper.
     Hooo Dawgy!  This be some fine victuals y'all!  Delicious!  ...  Shawna