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Recipe for :

Texas Gulf Coast Jambalaya
 
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley had this to say:

"This recipe is from "An American Feast", Chef Stephan Pyles. Chef's Comments: A rustic and complex dish, jambalaya is relatively easy to execute and can be prepared in one dish.  It relies on seafood from the Gulf Coast of Texas and Mexico but can be prepared with any fish available to you. It is merely a variation on the classic Spanish dish, paella".

Ingredients

1/4 cup olive oil
3/4 cup chorizo sausage (about 6 oz.)
2/3 cup tasso ham (a very spicy smoked Cajun ham, but any good quality smoked ham can be substituted), chopped
2 cups finely chopped onion
6 scallions, chopped
6 garlic cloves, minced
1 large green bell pepper, seeded and finely chopped
1 large red bell pepper, seeded and finely chopped
6 stalks of celery, finely chopped
8 ripe tomatoes (about 2 lbs.) blanched, peeled, seeded and chopped
1 Tblsp. chopped fresh oregano
2 tsp. chopped fresh basil
2 Tblsp. chopped fresh cilantro (or parsley)
1 tsp. chopped fresh thyme
3 bay leaves
1 tsp. ground cumin
2 tsp. cayenne pepper
3 cups chicken stock
3 cups uncooked rice
24 medium size raw shrimp, peeled and deveined
24 fresh Gulf Coast oysters (about 1 lb.) shucked and in their liquor
8 oz. fresh Gulf Coast crabmeat, shelled and cartilage removed 
Salt to taste

Method

Preheat oven to 350ºF. Heat the olive oil in a large oven-proof saucepan or casserole until lightly smoking. Add the chorizo and tasso and sauté over medium heat until crisp, 6 - 8 minutes. Add the onion, scallions, garlic, bell peppers and celery, and sauté for 5 minutes more. 

Add the tomatoes and seasonings. Stir thoroughly and cook for 5 minutes. Stir in the stock and bring to a boil. Add the rice, stir well. Remove from the heat. Cover the pan with foil and place in the oven. Bake until the rice is just tender about 15 minutes. 

Stir in the shrimp, oysters, and crabmeat. Cover and bake for 15 minutes more. Remove the bay leaves. Season with salt to taste and serve immediately.

Serves 4 - 6

Shirley Cline

 
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