01-23-2007, 05:23 AM
1/4 cup Vegetable oil
1 1/2 lb Andouille or other spicy smoked sausage, cut into 1/4-inch slices
2 x Boned and skinned duck breasts, (about 10 ounce each), or 1 1/2 pound boneless chicken thighs, cut into 1 1/2-inch pieces (see Note)
1 lb Boned and skinned chicken breast, cut into 1 1/2-inch pieces
1 tsp Cayenne
3 lrg Celery stalks, thinly sliced
2 lrg Onions, peeled and coarsely chopped
3 lrg Green peppers, cored, seeded, and cut into 3/4-inch dice
6 x Cloves garlic, peeled and minced
1 tbl Dried thyme
3 cup Long-grain rice
2 cup Chicken broth
2 cup Bottled clam juice
1 lb Shelled crawfish tails or medium shrimp, (see Note)
3 cup Seeded, drained, and chopped canned plum tomatoes (from 2 28-ounce cans)
1 bn Scallions, including green tops, thinly sliced
Tabasco or other hot pepper sauce to taste
Heat 2 tablespoon oil in a large heavy skillet set over medium heat.
Add sausage and saute' until nicely browned, about 8 minutes. With a slotted spoon, transfer meat to a bowl, leaving drippings in the pan.
Sprinkle duck and chicken with cayenne. Saute' in sausage drippings over medium-high heat until browned and cooked through, about 5 minutes. Transfer to bowl with the sausage. Add remaining 2 tablespoon oil to drippings in the skillet and saute' the celery, onion, and peppers over medium heat until vegetables are somewhat softened, about 5 minutes. Add garlic and thyme and cook for 1 minute. Add rice and stir until coated with oil.
Divide rice mixture between two 9 x 13-inch (or similar-size) baking dishes. Cover with foil. (Can be prepared 1 day ahead. Refrigerate rice and meats separately. Remove from refrigerator about 1 hour before continuing.) Preheat oven to 350degrees. In a large saucepan, bring the chicken broth, clam juice, and 2 cup water to a simmer.
Divide between baking dishes of rice, stirring gently. Cover with foil. Bake 35 minutes. Remove from oven and stir rice.
Divide the crawfish or shrimp between the dishes, pushing it into the rice slightly. Arrange sausage, duck, and chicken over rice and scatter chopped tomatoes over top. (If rice has absorbed most of liquid, add up to 1/2 cup broth or water to each dish.) Cover and continue to bake until rice is tender and meats and fish are cooked, about 15 minutes. Stir to distribute ingredients.
Serve jambalaya directly from baking dishes or transfer to a deep platter. Sprinkle with scallions before serving. Season with Tabasco or offer the bottle so that guests can season their own to taste.
Notes: If you can't find boned duck breasts, ask your butcher to bone out a breast from a whole duck. The price will be about the same.
Crawfish can be used in either their raw or cooked state, depending on how they are available in your area. One pound of crawfish in the shell yields about 4 ounce of meat.
Makes 12 to 15 servings.
Brooke Dojny).
NOTES : (GMA substituted kielbasa for the andouille, shrimp for the crawfish, and chicken for the duck.)
1 1/2 lb Andouille or other spicy smoked sausage, cut into 1/4-inch slices
2 x Boned and skinned duck breasts, (about 10 ounce each), or 1 1/2 pound boneless chicken thighs, cut into 1 1/2-inch pieces (see Note)
1 lb Boned and skinned chicken breast, cut into 1 1/2-inch pieces
1 tsp Cayenne
3 lrg Celery stalks, thinly sliced
2 lrg Onions, peeled and coarsely chopped
3 lrg Green peppers, cored, seeded, and cut into 3/4-inch dice
6 x Cloves garlic, peeled and minced
1 tbl Dried thyme
3 cup Long-grain rice
2 cup Chicken broth
2 cup Bottled clam juice
1 lb Shelled crawfish tails or medium shrimp, (see Note)
3 cup Seeded, drained, and chopped canned plum tomatoes (from 2 28-ounce cans)
1 bn Scallions, including green tops, thinly sliced
Tabasco or other hot pepper sauce to taste
Heat 2 tablespoon oil in a large heavy skillet set over medium heat.
Add sausage and saute' until nicely browned, about 8 minutes. With a slotted spoon, transfer meat to a bowl, leaving drippings in the pan.
Sprinkle duck and chicken with cayenne. Saute' in sausage drippings over medium-high heat until browned and cooked through, about 5 minutes. Transfer to bowl with the sausage. Add remaining 2 tablespoon oil to drippings in the skillet and saute' the celery, onion, and peppers over medium heat until vegetables are somewhat softened, about 5 minutes. Add garlic and thyme and cook for 1 minute. Add rice and stir until coated with oil.
Divide rice mixture between two 9 x 13-inch (or similar-size) baking dishes. Cover with foil. (Can be prepared 1 day ahead. Refrigerate rice and meats separately. Remove from refrigerator about 1 hour before continuing.) Preheat oven to 350degrees. In a large saucepan, bring the chicken broth, clam juice, and 2 cup water to a simmer.
Divide between baking dishes of rice, stirring gently. Cover with foil. Bake 35 minutes. Remove from oven and stir rice.
Divide the crawfish or shrimp between the dishes, pushing it into the rice slightly. Arrange sausage, duck, and chicken over rice and scatter chopped tomatoes over top. (If rice has absorbed most of liquid, add up to 1/2 cup broth or water to each dish.) Cover and continue to bake until rice is tender and meats and fish are cooked, about 15 minutes. Stir to distribute ingredients.
Serve jambalaya directly from baking dishes or transfer to a deep platter. Sprinkle with scallions before serving. Season with Tabasco or offer the bottle so that guests can season their own to taste.
Notes: If you can't find boned duck breasts, ask your butcher to bone out a breast from a whole duck. The price will be about the same.
Crawfish can be used in either their raw or cooked state, depending on how they are available in your area. One pound of crawfish in the shell yields about 4 ounce of meat.
Makes 12 to 15 servings.
Brooke Dojny).
NOTES : (GMA substituted kielbasa for the andouille, shrimp for the crawfish, and chicken for the duck.)