I had a vision. It was jambalaya made with arborio rice. Since I’d never made any actual jambalaya before, I used several different recipes to figure out which meats and spices should be included. The two main recipes I used for guidance and inspiration were from Cook’s and Paul Prudhomme.
1 tablespoon unsalted butter
1 large yellow onion, chopped
1 tsp salt
6 cloves garlic, minced
2 ribs celery, chopped
2 bell peppers, chopped
1 serrano chili, minced
1.5 cups pound chopped smoked ham
4 pre-cooked andouille sausages, chopped (I used the Niman Ranch free-of-bad-stuff kind)
4 boneless skinless chicken thighs, cut in bite sized pieces
14 oz can of diced tomatoes in juice
1 cup clam juice
2 cups arborio rice
1/2 tsp minced fresh thyme leaves
1/4 tsp cayenne pepper
1/2 tsp fresh ground black pepper
3 bay leaves
3 tbsp minced fresh Italian parsley
4 cups low sodium chicken broth
1/2 lb medium shrimp
1/2 lb langostino tails
- In a heavy bottomed pot, heat butter, add onions and salt, stir periodically as you chop garlic.
- When onions are wilty, add garlic.
- Add the following ingredients as you chop them: celery, peppers, sausages, and ham.
- Cook over medium heat, stirring frequently, until meats have browned and vegetables begin to caramelize.
- Add tomatoes, chicken, rice, clam juice, thyme, cayenne, black pepper, bay leaves, and parsley.
- Cook covered over medium-low heat until the rice has absorbed the liquids, stirring periodically (scraping the bottom of the pan each time).
- Add 1 cup of chicken broth, stir, cover, and cook over low heat until all is absorbed, stirring periodically (scraping bottom of pan each time).
- NOTE: Make sure you use the low sodium broth because the ham and sausage are pretty salty, and it’s always good to add your salt during the cooking of the onions, as it promotes caramelization. If you use the regular broth, your jambalaya will be very salty.
- Continue the chicken broth process until all of the chicken broth is gone.
- When the last cup of chicken broth is mostly absorbed, add the seafood. If you do not like seafood, do not add it. If you have some people around who do not like seafood, and others who do, scoop some of the jambalaya out of the pot, place it in a large bowl, cover the bowl, and keep it warm as it absorbs the remaining liquid.
- I just had some leftover jambalaya for lunch, and I think it might even be better left over. It’s delicious 🙂