I want to make jambalaya for guests, and I haven't done one in years, so I did a test run.
The Food Network recipe I adapted is here.
Five slices of salami, julienned.
Two inches of cured hard garlic sausage, diced.
One large white onion, diced.
Two cups of roasted hot and sweet peppers (previously frozen), chopped fine.
A whole head of garlic, chopped fine.
1/2 can of peeled tomatoes (about a cup), chopped.
One pound of raw shrimp, shelled and deveined. I sprinkled them with garlic powder, onion powder, and sweet paprika.
All the ingredients, including the chicken stock are arranged around a large saute pan over medium heat.
First up: EVOO, and the sausages, sauteed for 2-3 minutes.
Add the onions and saute for 5-7 minutes to soften.
Threw in 3 bay leaves, some salt and pepper.
The garlic goes in.
I used 1 1/2 cups of Arborio rice.
Stirred together for a few minutes and then I added one cup of chicken stock; then all the tomatoes and peppers.
Stirred until the rice absorbs that liquid.
More chicken stock is added, a cup or two at a time after the rice absorbs the previous addition. In about 40 minutes, the rice is done.The heat was turned off, and the raw shrimp added, pushing them below the rice. The cover was placed on. They cooked passively for ten minutes.
The shrimp are perfectly done. I stirred the rice to make the shrimp come to the top to stop cooking.
A long grain rice was recommended. I wonder if it would have been better that way?
The dish was hot from the peppers - one note hot - and not very complex; a true jambalaya would have had lots going on with more sausage and duck or chicken additions.
*Note: the following day, reheated, the sausage flavor came through, and the heat from the peppers was balanced and not as overwhelming or pronounced. Very yummy, and a do-ahead dish to boot! Perfect for entertaining.
