Paul Prudhomme's customized Jambalaya
1 yellow onion, chopped, 2 bell peppers chopped, 3 stalks of celery, chopped and mixed together with the chopped onion and chopped bell pepper, set aside.
cut one small ham and 2 pkgs. of kielbasa (or andouille sausage if you want to be totally cajun) into bite size pieces, and saute in the bottom of a stock pot with heated vegetable oil barely coating the bottom before sauteeing and continually stirring on med heat. after the five mins. is up add the chopped bowl of onion, bell pepper and celery into the pan along with
3 chicken breasts cut into bite size pieces. add that to the stock pot continuously stirring. after the 8 mins. of stirring is up. add 2 cans of tomato saue and 4 cups vegetable stock water (recipe for stock water follows after this recipe), stir occasionally with using 20 mins. to cook along with the following spices.
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 teaspoon cayenne pepper…cut in half if desired less heat.
1 teaspoon thyme
3 bay leaves
after the seasoning and the stock pot reaches 20 mins cooking. turn off heat and get out a roasting pan. pour 4 cups uncooked white rice into the bottom of the roasting pan. carefully pour the stock pot on top of the rice…after it’s all in there, lightly stir all the bottom of the pan to ensure all the rice gets wet. put the lid on the roasting pan and then bake in the oven for 1 hour on 350 degrees. when you pull it out after an hour…stir the top ingredients back into the rice on the bottom and pull the bay leaves out . serves 5, 3 times.
vegetable stock recipe
1 stalk celery,
1 onion, quartered
8 cups water
bring the pan of water and vegetables to a near boil and then simmer for a few hours before you begin cooking the jambalaya. should be a golden color when it’s done.