Recipe for jambalaya – The Boston Globe

Serves 10

Annie Moran Brainard starts with her father’s recipe and makes it her own Jumbo-YaYa using whatever meat and vegetables she has on hand. This version is based on sausage, but you can substitute any combination of ham, chicken, shrimp, or oysters (wait until the last five minutes of cooking to stir any shellfish into the pot). The traditional “holy trinity” is green bell pepper, onion, and garlic, but red or orange peppers make a colorful addition. Tony Chachere’s Creole seasoning is common in Louisiana kitchens (www.tonychachere.com).

3 tablespoons olive oil
3 pounds cooked sausage
(a mix of andouille, smoked kielbasa, and smoked beef
sausage)
1 large onion, chopped
1 green, red, or yellow bell
pepper
3 stalks celery, chopped
8 cloves garlic, finely chopped
1 can (28 ounces) imported
Italian tomatoes, crushed in
a bowl
4 scallions (green tops only) chopped
4 fresh tomatoes, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 teaspoon Worcestershire sauce
Pinch of crushed red pepper
Dash of Tony Chachere’s Creole seasoning
3 cups chicken stock
3 cups long-grain white rice, rinsed and drained
Salt and black pepper, to taste

1. In a large soup pot over medium high heat, heat the oil. Add the sausage and cook, stirring often, for 8 minutes, or until browned. With a slotted spoon, transfer it to a bowl.

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2. Add the onions to the pot and cook, stirring often, for 6 minutes, or until the onions soften. Add the bell pepper, celery, and garlic. Continue cooking, stirring often, for 8 minutes, or until it softens.

3. Add the canned tomatoes to the pot with the scallions, fresh tomatoes, parsley, thyme, Worcestershire, red pepper, Creole seasoning, and chicken stock. Return the cooked sausage and any accumulated juices to the pot and stir well.

4. Bring to a boil and stir in the rice. Cover and lower the heat to medium low. Simmer for 30 to 40 minutes, or until rice is tender and has absorbed the liquid in the pot. Taste for seasoning and add salt and red pepper, if you like.
Gillian O’Callaghan. Adapted from Annie Moran Brainard.

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