A Small Jambalaya

Name: A Small Jambalaya
Cuisine: French
Ingredients: ¼ cup crab boil seasoning; 4 cups water; ¼ cup bacon fat or unsaturated oil of your choice; 1 pound medium-size shrimp in their shells; 1 cup uncooked long-grain rice; Salt; Pepper from the mill; 2 cups chicken broth of your choice; 1 dried hot pepper, finely chopped; 3 pounds sun-ripened tomatoes, peeled, seeded, and diced into ½-inch cubes; 1 large green bell pepper, charred over a flame or under a broiler, peeled, seeded, and cut into ½-inch-square pieces; 3 tablespoons chopped fresh parsley leaves; ¼ teaspoon dried thyme; 2 celery ribs, diced into ¼-inch cubes; 2 cloves garlic, very finely chopped; One ¼-inch-thick slice country ham or prosciutto, cut into ¼-inch cubes; 3 medium-size yellow onions, very finely chopped; ¼ cup bacon fat or unsaturated oil of your choice; One ¼-inch-thick slice country ham or prosciutto, cut into ¼-inch cubes

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is simplified, but very good and will give you an idea of what the real jambalaya can be. The true taste of the dish comes from the combination of country ham and bacon fat. People with cardiovascular problems can use unsaturated oil instead of the bacon fat.

Ingredients

4 cups water
¼ cup crab boil seasoning
1 pound

Europe
France
Main course
Stew
Gluten-free
Mediterranean

Method

Bring the water to a boil. Add the crab boil seasoning, then the shrimp. Bring back to a boil and cook 2 minutes at a hard boil; drain, cool the shrimp, and peel. Store, covered, in the refrigerator.

In a stew pot, heat the bacon fat over medium-high heat, then add the ham and onions and sauté until the onions are translucent. Add the celery, garlic, parsley, and thyme and cook, stirrin