Cajun Jambalaya

Serves Eight to Ten

Spice Ingredients:

• 1 tsp cayenne (5 ml)
• 3/4 tsp white pepper (3.7 ml)
• 3/4 tsp black pepper (3.7 ml)
• 1 tsp cumin (5 ml)
• 1 tsp dried thyme (5 ml)
• 1 tsp dried basil (5 ml)
• 2 bay leaves
• 1 1/2 tsp salt (7.5 ml)

Jambalaya Ingredients:

• 1/4 cup butter (60 ml)
• 1/4 cup vegetable oil (60 ml)
• 1/4 cup olive oil (60 ml)
• 4 cups onion, chopped (960 ml)
• 2 cups mushrooms, sliced (480 ml)
• 1 1/2 cups celery, chopped (360 ml)
• 1 1/2 cups green pepper, chopped (360 ml)
• 1 tbsp garlic, minced (15 ml)
• 1/2 lb. raw chicken, cubed (228 g)
• 1/2 lb. Andouille, sliced and roasted (228 g)
• 1/2 lb. ham, cubed (228 g)
• 1/2 lb. baby shrimp, uncooked (228 g)
• 5 cups hot chicken stock (1.2 L)
• 2 1/4 cups white rice, uncooked (530 ml)

Directions:

1. In a large kettle or Dutch oven combine butter, vegetable oil and olive oil, and heat to sizzle, then add onions
2. On low heat cook onions for 1 to 2 hours, stirring frequently, until onions are caramelized and quite dark but not burnt - this gives the Jambalaya it's distinctive color and nutty flavour.
3. Add sliced mushrooms and sauté until soft, about 4 minutes.
4. Add celery and green peppers, and sauté for 8 minutes.
5. Add garlic and chicken, and sauté until meat colors slightly.
6. Add ham and sausage, and cook for 5 minutes.
7. Add combined spices, stir thoroughly and cook 2 minutes.
8. Add preheated stock and bring to a boil, scraping pan bottom.
9. Add rice and shrimp and return to boil. Cover pot and bake at 350°F (180°C) for 40 to 45 minutes.
10. Remove from oven, stir thoroughly, cover and let stand 15 minutes before serving.