| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Seafood |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 1/2 |
lb |
Andouille or other spicy smoked sausage; cut into 1/4-inch |
|
|
; slices |
| 2 |
|
Boned and skinned duck breasts; (about 10 ounce |
|
|
; each), or 1 1/2 |
|
|
; pound boneless |
|
|
; chicken thighs, cut |
|
|
; into 1 1/2-inch |
|
|
; pieces (see Note) |
| 1 |
lb |
Boned and skinned chicken breast; cut into 1 1/2-inch |
|
|
; pieces |
| 1 |
ts |
Cayenne |
| 3 |
lg |
Celery stalks; thinly sliced |
| 2 |
lg |
Onions; peeled and coarsely |
|
|
; chopped |
| 3 |
lg |
Green peppers; cored, seeded, and |
|
|
; cut into 3/4-inch |
|
|
; dice |
| 6 |
|
Cloves garlic; peeled and minced |
| 1 |
tb |
Dried thyme |
| 3 |
c |
Long-grain rice |
| 2 |
c |
Chicken broth |
| 2 |
c |
Bottled clam juice |
| 1 |
lb |
Shelled crawfish tails or medium shrimp; (see Note) |
| 3 |
c |
Seeded; drained, and |
|
|
; chopped canned plum |
|
|
; tomatoes (from 2 |
|
|
; 28-ounce cans) |
| 1 |
bn |
Scallions; including green |
|
|
; tops, thinly sliced |
|
|
Tabasco or other hot pepper sauce to |
|
|
; taste |
INSTRUCTIONS
Heat 2 tablespoon oil in a large heavy skillet set over medium heat.
Add sausage and saute' until nicely browned, about 8 minutes. With a
slotted spoon, transfer meat to a bowl, leaving drippings in the pan.
Sprinkle duck and chicken with cayenne. Saute' in sausage drippings
over medium-high heat until browned and cooked through, about 5
minutes. Transfer to bowl with the sausage. Add remaining 2
tablespoon oil to drippings in the skillet and saute' the celery,
onion, and peppers over medium heat until vegetables are somewhat
softened, about 5 minutes. Add garlic and thyme and cook for 1
minute. Add rice and stir until coated with oil.
Divide rice mixture between two 9 x 13-inch (or similar-size) baking
dishes. Cover with foil. (Can be prepared 1 day ahead. Refrigerate
rice and meats separately. Remove from refrigerator about 1 hour
before continuing.) Preheat oven to 350degrees. In a large saucepan,
bring the chicken broth, clam juice, and 2 cup water to a simmer.
Divide between baking dishes of rice, stirring gently. Cover with
foil. Bake 35 minutes. Remove from oven and stir rice.
Divide the crawfish or shrimp between the dishes, pushing it into the
rice slightly. Arrange sausage, duck, and chicken over rice and
scatter chopped tomatoes over top. (If rice has absorbed most of
liquid, add up to 1/2 cup broth or water to each dish.) Cover and
continue to bake until rice is tender and meats and fish are cooked,
about 15 minutes. Stir to distribute ingredients.
Serve jambalaya directly from baking dishes or transfer to a deep
platter. Sprinkle with scallions before serving. Season with Tabasco
or offer the bottle so that guests can season their own to taste.
Notes: If you can't find boned duck breasts, ask your butcher to bone
out a breast from a whole duck. The price will be about the same.
Crawfish can be used in either their raw or cooked state, depending
on how they are available in your area. One pound of crawfish in the
shell yields about 4 ounce of meat. Makes 12 to 15 servings.
Recipes from Parties! by Melanie Barnard and Brooke Dojny
(HarperCollins Publishers, copyright 1992 by Melanie Barnard and
Brooke Dojny).
Converted by MC_Buster.
NOTES : (GMA substituted kielbasa for the andouille, shrimp for the
crawfish, and chicken for the duck.)
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
A Message from our Provider:
“To dyslexic atheist: There is a dog”