The predecessor to jambalaya was the Spanish paella, it can be made with whatever ingredients are available, in this case shrimp and smoked ham tasso.
2 tablespoon cooking oil
1/2 pound tasso, chopped
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 tablespoons dark roux
2 tablespoons minced garlic
2 teaspoons Cajun seasoning
1 teaspoon salt
1 tablespoon paprika
1 teaspoon hot sauce
One 14-ounce can diced tomato, drained
2 tablespoons fresh thyme or 2 teaspoons dried thyme
3 1/2 cups shrimp stock or chicken stock
2 cups long grain rice, uncooked
1 pound medium shrimp
1/4 cup minced parsley
1/4 cup chopped green onions
1. Heat cooking oil over medium heat. Add tasso and cook for several minutes until tasso is browned. Add onion, celery and bell pepper. Saut? for one minute.
2. Add roux, garlic, Cajun seasoning, salt, paprika, hot sauce and diced tomatoes. Cook for 10 minutes until roux is dissolved. Add thyme and continue to cook for 2 minutes.
3. Add stock and bring to boil. Add rice and shrimp, bring back to boil, lower fire and cover.
4. Cook for 30 minutes, stirring every 10 minutes. Turn off fire and stir in parsley and green onions.
Yields 6 servings.
Recipe compliments of Chef Patrick Mould.