Hattie's Creole Jambalaya
recipe was sent to me by Shirley Cline.
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!
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.
says: "This recipe comes from Hattie's Restaurant
in New York".
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
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.
heat and remove the par-cooked shrimp.
garlic, peppers, celery, okra, and onion and cook
on low heat for about 4 minutes, stirring constantly.
all seasoning and diced tomatoes and Worcestershire.
uncooked rice and simmer for 2 to 3 minutes on low
stock and tomato juice, then simmer for 5 minutes
on medium heat, taking care to stir to prevent sticking.
rice has completely cooked, add shrimp and crawfish,
simmer for 2 minutes.
in a deep bowl and garnish with fresh chopped scallions
6 - 8