Begin by making a rue
with equal parts butter and flour. The
longer you allow the rue to cook, the darker it will become, and the more
flavor it will impart to your jambalaya.
In a large skillet over
medium heat melt 2TB butter.
Add and brown:
1 chicken (2 -2-1/2
lbs), cut into serving pieces. Then,
remove from pan and set aside.
Add to the drippings in
the skillet:
3 TBS olive oil
1 cup chopped yellow onion
2 medium-large garlic
cloves, minced
2 large bay leaves (or
1 tsp bay leaf power)
Sauté until onions are
translucent and then stir in:
1 cup carrots, sliced
diagonally, 1/8” thick
2 cups coarsely chopped
red & green bell peppers (about 1 of each color)
1 cup chopped celery
2 tsp dried basil (2 TB
fresh, julienne)
1/4 tsp dried thyme
(1-1/2 TB fresh)
1/4 tsp dried marjoram (1-1/2 TB fresh)
Sauté, stirring occasionally,
for five minutes. Return the chicken to
the pan and add:
1 lb dry-cured chorizo,
thinly sliced
3 cups homemade vegetable
stock
1 lb peeled &
de-veined shrimp
1 cup basmati rice
2 cups coarsely chopped
fresh tomatoes
2 cups fresh whole baby
okra (approx. 15-20)
1/4 cup fresh parsley,
chopped
1/8 tsp ground allspice
1/8 – 1/2 tsp cayenne (or
to taste)
S & P to taste
Rue
Cook, covered, over
medium-low heat until the stock is absorbed and the chicken is cooked through,
about 20 minutes. Then, cook uncovered
until any excess moisture is evaporated, about 3 minutes. Remove bay leaves before serving.
Top with chopped fresh
parsley, scallions, and grated smoked Swiss cheese. Serve with cornbread.
