Seafood Jambalaya

Recipe courtesy of Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.
Episode: New Orleans with the Brennans
TOTAL TIME: 1 hr 19 min
Prep: 40 min
Inactive Prep: 8 min
Cook: 31 min
YIELD: 8 large servings
LEVEL:

ingredients

CREOLE SEAFOOD SEASONING:
  • 1/3 cup table salt
  • 1/4 cup granulated or powdered garlic
  • 1/4 cup fresh ground black pepper
  • 2 tablespoons cayenne pepper, or to taste
  • 1 tablespoons dried thyme
  • 2 tablespoons dried basil
  • 1 tablespoons dried oregano
  • 1/3 cup paprika
  • 3 tablespoons granulated or powdered onion
  • 2 tablespoons butter
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 1 large bell pepper, any color, cut into large dice
  • 1 large onion, cut into large dice
  • 3 ribs celery, cut into large dice
  • 1 small head garlic, cloves peeled and minced
  • Creole Seafood Seasoning, recipe follows, or any Creole seasoning, to taste
  • Kosher salt and freshly ground black pepper
  • 2 large tomatoes, cored, peeled, seeded, and chopped
  • 1 pound medium shrimp, peeled
  • 1/2 pound fish fillets, diced ( trout, catfish, redfish, bass, and bluefish would work well)
  • 1 bay leaf
  • 3 cups long-grain rice, rinsed 3 times
  • 6 cups water
  • 1 pint shucked oysters, with their liquor
  • 2 bunches green onions, thinly sliced
  • 1/4 teaspoon hot sauce, or to taste
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      Directions

      Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.

      Add the tomatoes, shrimp, fish, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.

      To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

      Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. Yield: about 2 cups
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