CHUCK'S PASTA JAMBALAYA

CHUCK'S PASTA JAMBALAYA image

Yield 6 people

Number Of Ingredients 13

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Ingredients

1 lb boneless chicken, cubed and/or 1 lb peeled shrimp, OR 1 lb leftover holiday turkey cubed; OR 1 lb of any kind of poultry or fish.
1 lb smoked sausage sliced on the bias OR 1 lb diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 -6 cloves garlic, minced
4 ribs celery,chopped
3 small cans tomato paste
1 28 oz can tomatoes
8 cups dark homemade chicken stock
2 -2 3 tblsp Creole seasoning OR 2 tsp cayenne, 2 tsp black pepper, 1 tsp white pepper, 1 tsp oregano, 1/2 tsp thyme
2 bay leaves
salt to taste
4 cups long grain white rice, uncooked

Steps:

In a saute or frying pan brown chicken and season with salt, pepper and cayenne. Don't brown if using leftover bird, but you may want to season the meat. Cut meat into bite sized pieces. Brown the sliced smoked sausage and pour off fat. In the pot, saute onions, garlic, pepper and celery in oil until onions begin to turn transparent.In the same pot, while sauteeing the 'trinity' add the tomato paste and let it pince, meaning let it brown a little. This adds depth of flavour by browning the tomato paste a little; the sugar in the paste begins to carmelize, deepening the flavour and colour. Keep it moving so that it browns but doesn't burn. Once the vegetables are translucent and the tomato paste achieves sort of a red mahogany colour, deglaze the pan with about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits. Stir until smooth, making sure the sauteed vegetables, paste and stock are combined thoroughly. It should be fairly thick. Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes. Be careful not to overcook the seafood. Add the rest of the stock, check seasonings and stir in the rice, combining thoroughly. Cook for about 20 - 25 minutes or until the rice has absorbed all the liquid and is cooked through. Check seasoning then turn down heat to low-medium and let the sauce thicken a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened and has reached the right consistency, it's done.