This is a true Jambalaya, but in a Canadian “French Quarter” way. Read through and then give it a try. This recipe will serve 4.
It’s not quite the recipe that Don and Gena invented a couple of years ago and THAT was fabulous. Just one thing wrong…..no one can remember all what went into it. It was absolutely fabulous so I guess we have to wait until Gena comes back and those two go at it again!
- 2 whole bay leaves
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1 1/2 tsp. oregano
- pinch of black pepper
- pinch white pepper
- 1/2 tsp. thyme
- 2 1/2 tbsp. lard
- 2/3 cup smoked ham, chopped
- 1/2 cup chopped smoked sausage
- 1 1/2 cups chopped onion
- 1 cup chopped celery, peeled
- 3/4 cup chopped green pepper
- 1/2 cup chicken in bite size pieces
- 1 1/2 tsp. grated garlic
- 1 lb. fresh roma tomatoes, chopped
- 3/4 cup tomato sauce (homemade if you have it) canned
- 2 cups seafood stock
- 1/2 cup chopped green onion (yuk)
- 2 cups uncooked converted rice
- 3/4 cup shrimp, peeled, medium
- 10 oz. oysters in their own liquid
Combine all the seasonings in a small bowl and set aside.
In a large suacepan, melt the lard over medium heat and add the ham and sausage and saute until crisp, stirring constantly.
Add the onions, celery and green peppers and saute for about 5 minutes. Add the chicken. Raise the heat to high and cook for 1 minute, constantly stirring, so as not to burn.
Reduce to medium heat, add the seasonings and garlic and cook for about 3 minutes. Yes, constantly stirring. Add the tomatoes and cook until the chicken is tender (about 8 minutes). Now add the tomato sauce and cook for 7 minutes more. Stir in the stock and bring to a boil. Stir in the green onions and cook for about 2 minutes.
Now….add the rice, shrimp and oysters. Stir this well and remove from the heat.
Transfer this to a large baking pan , cover with foil and bake in a 350 oven for about 30 minutes. Remove the bay leaves and serve immediately with the Creole Sauce (recipe follows).
Creole Sauce
Be really careful with this sauce…you pour it over the Jambalaya but it is seriously HOT.
- 2 whole bay leaves
- 3/4 tsp. oregano
- 4 tsp. salt
- 3 1/2 tsp. white pepper
- 1/2 tsp. cayenne pepper
- 4 tsp sweet paprika
- pinch of black pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 4 tbsp. butter
- 1 cup peeled and chopped roma tomatoes
- 3/4 cup chopped white onion
- 3/4 cup chopped and peeled celery
- 3/4 cup chopped green pepper
- 1 1/2 tsp. grated garlic
- 1 1/4 cup chicken stock
- 1 cup tomato sauce (homemade if you have any left)
- 1 tsp. sugar
- 1/2 – 3/4 tsp. Tabasco sauce
Combine the seasoning ingredients in a small bowl and set aside
Melt the butter in a large skillet and stir in the tomatoes, onion, celery and peppers. Add the garlic and seasoning mix and blend really well. Saute for about 5 minutes and the onion is transparent.
Stir in the stock, tomato sauce, sugar and Tabasco and bring this to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Before serving, remove the bay leaves.
Serve with a lovely Ciabatta bread, toasted and buttered. Add a glass of your favourite red, light the candles and enjoy!
Oktoberfest Sausage Dinner
This is the time to start thinking about a nice dinner to serve while celebrating.
- 1 tbsp. of olive oil
- 2 lbs. of your favourite sausage (Bratwurst etc.)
- 3 small red onions (about 1 lb. or so)peeled and sliced into 1/4 inch rounds
- 1 1/2 lbs. fresh thyme leaves
- salt and fresh ground pepper to taste
Heat oven to 350 degrees. Place a large saute pan over medium heat. When hot, add the oil and sausages, pricked every few inches with a knife point and cooked until browned. Turn the sausages over, and again, prick as you did the first side and cook until browned. This should take about 10-15 minutes, depending on the size of the sausage chosen.
Now, transfer the sausage to a baking pan and place in the oven, leaving the fat in in the pan and add the onions and stir. Add 1/2 cup water and scrape up all the brown bits in the bottom of the pan and cook for about 18 minutes. Add another 1/2 cup of water if the pan becomes really dry. These should be cooked for about 15-18 minutes.
Remove the lid and stir in thyme. Season with salt and pepper and add the sausage on top.
Serve this with sauerkraut and rye bread. Could be fun! Oh yeah, almost forgot the beer…lots of beer.
Sausage Bake
We always are looking for something new to serve guests and always fall for the same old thing. If you are looking for something new to try, here it is. This recipe is 20 plus years old, given to me by a neighbor when we first moved to B.C.
- 2 lbs. cooked and drained pork sausage meat (Italian, if you choose)
- 12 well beaten eggs
- 2 cups milk
- 1 cup cream
- 4 or more slices of cubed bread
- 2 cups shredded cheese ( your choice) Monteray Jack is really good, if fresh
- 3/4 tsp. dry mustard
Combine the meat, eggs, milk/cream, bread, cheese and mustard. Add a pinch of salt and pepper and pour into a buttered 9 x 13 inch baking dish. If you wish, add more cheese on top.
Cover and refrigerate overnight and in the morning, remove from the regrigerator and let sit for about 30 minutes before baking in a 350 degree oven for 45 minutes or until set. Let sit for a couple of minutes before serving.
Cut and serve with slices of fresh fruit, juice and coffee. Voila! You did it again. Damn!