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Recipe for :

Hattie's Creole Jambalaya

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Shirely says: "This recipe comes from Hattie's Restaurant in New York".

Ingredients

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Method

  • Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles. Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
  • Lower heat and remove the par-cooked shrimp.
  • Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
  • Add all seasoning and diced tomatoes and Worcestershire.
  • Add uncooked rice and simmer for 2 to 3 minutes on low heat.
  • Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
  • Once rice has completely cooked, add shrimp and crawfish, simmer for 2 minutes.
  • Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

Serves 6 - 8

Shirley Cline

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