On Sat, 27 Nov 2004 18:16:14 GMT, notbob > wrote:

>On 2004-11-27, Randy Marshall > wrote:
>> Hi all I was watching Americas test kitchen on public tv last weekend
>> and they did a recipe for jambalya did anyone write it down or know
>> where I can find it Thanks
>
>Bah, humbug!
>
>If you want good jambalya, go to the source. Not a buncha self-proclaimed
>wannabe's playing at serious cooking.
>
>http://www.gumbopages.com/recipe-page.html
>
>Scroll down. You'll find jambalya's under "poultry dishes". If you like
>cajun/creole cuisine, this is THE website for a wealth of information on the
>real deal.
>
>enjoy
>nb

Or try this.

Jambalaya
This will make about 8 servings.

1 tablespoon Oil (vegetable or bacon fat)

Mirepoix
1 cup Onions, ¼ inch dice
½ cup Bell Pepper, ¼ inch dice
½ cup Celery, ¼ inch dice

1 tablespoon Garlic, chopped
1 pound Smoked sausage, cut into ¼ slices
Andouille if possible
1 Bay leaf
2 cups Tomatoes, peeled, seeded and chopped
(or canned chopped)
I use Rotel
1 ½ cups Rice, white
4 cups Stock, chicken (canned o.k.), or seafood stock
1 pound Crawfish tails (or shrimp or 1 inch dice
chicken)

Salt and cayenne pepper to taste.

Garnish
½ cup Green Onions (scallions) chopped


Heat oil in pot. Add the mirepoix and sauté until the veggies are
softened. Season with salt and cayenne pepper.

Add the sausage and garlic, (and if using chicken, add it now) sauté
for 2 minutes.

Add tomatoes and bay leaf, sauté for 2 minutes.

Add the rice, sauté for 2 minutes.

Add the stock and adjust seasoning. Bring the stock to a boil, and
then reduce to a simmer

Cook jambalaya until the rice is tender and the liquid is absorbed,
about 25 to 30 minutes.

Add Crawfish tails, and cooked until meat is warmed through (about 20
minutes). (If shrimp is used, until the shrimp is cooked about 5
minutes).

Pan Ohco