Recipe: Paul Prudhommes's Jambalaya

Here us is a recipe from Paul Praudhommes's book Louisiana Kitchen
It seems like a lot of work but it sounds likle it would be good. Anyway it is an alternative recipe for you.

Chicken and Seafood Jambalaya
This jambalaya may be eaten as is or toopped with Creole Sauce

Seasoning mix:
2 bay leaves
1 1/2 teaspoon salt
1 1/2 teaspoons ground red pepper (preferable cayenne)
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspons white pepper
1 teaspoon black pepper
3/4 teaspoon dried thyme leaves

2 1/2 tablesppons chicken fat or pork lard or beef fat
2/3 cup choppedtasso or other smoked ham (about 3 ounces)
1/2 cup chopped andouille smoked sausage or any other good smoked pork sausage (about 3 ounces)
1 1/2 cup chopped onions
1 cup chopped celery
3/4 cup chopped green peppers
1/2 cup chicken cut into bite size pieces
1 1/2 teaspoons minced garlic
4 medium size tomatoes peeled and chopped, aout 1 pound
3/4 cup canned tomato sauce
2 cups seafood stock
1/2 cup chopped green onins
2 cups uncoked rice
1 1/2 ddozen peeled medium shrim about 1/2 pound
1 1/2 dozen oysters in their liquor

Combine the easoning mix ingrdients in a small bowl and set aside.

In a 4 quart saucepan, melat fat over medium heat. Add tasso and andouille and saute until crisp, about 5 minutes, stirring ocasionally and scraping pan bottem well. Add chicken. Raise heat to high and cook 1 minute stirring constantly. Reduce heat to medium, add seasoning mix and minced garlic; cook about 3 minutes, strring consantly and scraping pan bottom as needed. Add tomatoes and cook until chicken is tender, about 5 to 8 minutes, stirring fequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in stock and bring to boil. Then stir in green onions and cook about 2 minutes stirring once or twice. Add rice, shrimp and oysters; stir well and remove from heat. Transfer to ungreased 8x8 inch paking ban. Cover pan snuggly with fil and bake at a350 F. unatil rice is tender.
Remove bay leaves and serve immediately.
To serve mold rice in a 8 ounce cup. Place 2 cups on each serving plate.

Creole sauce

Seasonig mix
2 whole bay leaves
3/4 teaspoons dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon 2hite pepper
1/2 teaspoon ground red pepper
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sweet basil leaves

4 tablespoons unsalted butater
1 cup peeled and chopped tomatoes
3/4 cup chopped onions
3/4 chopped celery
3/4 cup chopped green peppers
1 1/2 teaspoons minced garlic
1 1/4 ups chicken stock
1 cup canned tomato sauce
1 teaspoon sugar
1/2 teaspoon tabasco sauce

combine seasing mix and set aside.

Melt butter in large skillet over medium heat. Stir in tomatoes, onions, celery and green peppers; then add the garlic and seasoning mix, stirring thorouhly. Saute until onions are transparent, about 5 minutes, stirring occasionally. Stir in stock, tomato sauce, sugar and tabasco; bring to boil. Reduce heat to maintain a simmer and cook until vegeatables are tender and flavors are married, abouata 20 minutes, stirring occasionally. Remove bay leaves before serving.