Jambalaya

Get in the wayback machine, we are going to New Orleans during the Spanish occupation. The new lords and ladies came over, and were missing a taste for home. They requested Paella, and the local cooks did the best they could with the ingredients that they had on hand.

Why it works: Rice is always tricky on the stove-top. Why? because it either scorches on the bottom, or it it over cooked and soupy. This over in cooked with a lid in the oven to immitate a steamer. This helps the rice get fluffy, while eliminating the risk of direct heat scorching the bottom. If you'd like a "paella este" crispy rice bottom, you can finish on stove top.

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Equipment:

• Dutch Oven or large cast iron sauté.

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Ingredients:

• Roux

• (rendered Andouille fat)

• AP flour

• Trinity

• White onion

• Red bell pepper

• Celery

• Garlic

• Liquids

• Tomato Paste

• Chicken Stock

• Amber Beer

• Aromatics

• Bay leaf

• Thyme

• Proteins

• Andouille sausage

• Shrimp

• Garnish

• Green Onion (Chives)

• Parsly

• Rice

• Louisiana popcorn rice

Instructions: But andouille into thin coins.

• Cut trinity into small dice, mince garlic

• Sauté Andouille in a Dutch oven, get to a light caramelization.

• Remove andouille, leaving fat in pot

• Sautee trinity until onions are transparent, add tomato paste and garlic

• Add rice and pearl

• Add 2 cups stock 1 cup beer until 1 knuckle over rice.

• Add bay leaf and thyme.

• Bring to a boil and reduce heat to simmer, cover with lid, and place in oven at 350 F oven.

• Bake for 15-17 minutes

• Remove, gently stir in shrimp, the liquid should just be a the rice level.

• Finish on low on stove top .

• Fluff rice, remove bay leaf and thyme. Bottom should be slightly crispy.

• Plate.

Plating Instructions

Tasting Journal

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