Mom’s Famous Jambalaya

Greetings Friends!

My last post was about our visit to Pittsburgh and our fun outing in The Strip District.What I forgot to mention was we were actually in The Strip with a purpose. On this last visit home my mom was nice enough to show me how to make her famous Jambalaya. We went to The Strip to gather all of the necessary ingredients. I was so excited to cook alongside my mom, it was like being asked to be the sous chef to the chef you admire the most!

Now I need to let you know that this recipe is a family gem and one of the reasons my mom is one of my food icons. When my mom and dad were getting married some 26 odd years ago my mom had decided to cater the wedding. Can you imagine?!?! As the story goes mom made this Jambalaya for the wedding reception and the guests consumed it in a matter of seconds….ok well maybe it took a little longer but not much. Growing up this was one of our family favorites so I can see why so many others loved it.

Something else you should know about this dish before we get into it, my mom’s family hails from Louisiana so of course that is why she has this dish is in her repertoire however the major difference in this version is that mom puts a California twist on it. My mom was a military brat and she spent most of her life living in California. She learned how to keep the family southern roots while adding a touch of west coast style.

My mom credits Frugal Gourmet for helping her with this recipe but there is no doubting that she has worked her magic to make this her own.

Smoked Turkey instead of Ham hock is one of the changes from the traditional southern style.

Mirepoix and Turkey leg working together to make the broth.

Everything in the pot, making the gravy!!

Mom's Famous Jambalaya

February 25, 2013

by hautepepper

Category Recipes

Ingredients

• 1 Smoked Turkey Leg
• 4 Carrots Diced
• 1 Shallot Diced
• 3 Stalks of Celery Diced
• 2 Bay Leaves
• 3 Lbs. Chicken Parts (Thighs are best)
• 2 Tbsp. Peanut Oil
• 1 Cup Yellow Onion Chopped
• 5 Green Onions Diced
• 28 Oz. Canned Whole Tomatoes
• 4 Tbsp. Tomato Paste
• 1/4 Cup Parsley Chopped
• 3 Garlic Cloves Crushed
• 1 Tsp. Whole Thyme
• 1 Tsp. Dried Basil
• 2 Tbsp. Worcestershire
• 1 Pkg. Smoked Turkey Sausage
• 2 Lbs. Large Shrimp (Peeled and Deveined)
• 2 Cups Brown Rice
• 4 Cups of Water
• Salt and Pepper to Taste

Instructions

1. Place the smoked turkey leg, carrots, shallots and celery in a pot and cover with water. Cook for 30-45 minutes, when done add the chicken parts and one bay leaf. Cover and simmer for about an hour until the chicken is tender. Remove pot from the heat and allow chicken to cool. Once cooled pull the chicken from the bone and cut into smaller pieces if necessary. Pull the meat from the turkey leg as well and cut if necessary. Reserve the stock and meat.
2. In a dutch oven heat the peanut oil. Add the yellow onions and tomatoes (include the sauce) and cook until soft. Add your chicken and smoked turkey meat to the pot along with the tomato paste. Saute mixture until it begins to brown. Add the parsley, garlic, the other bay leaf, basil, green onions, salt and pepper along with one cup of the reserved stock and shrimp. Cook this "gravy" for 30 minutes until the shrimp are cooked through. Cut up the smoked turkey sausage into bite size pieces and add to the pot with the rest of the ingredients. Add the brown rice along with two more cups of the stock and cover your dutch oven and leave to cook on low for at least 1 hour. It is important not to let the dish dry out so periodically check to see if there is need for additional liquid.

Tags

Carrots,

Celery,

Chicken,

Onions,

Rice,

Sausage,

Shrimp,

Southern,

Tomatoes,

Turkey

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