Jambalaya

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.