|
|
|||
|
|
|||
|
|
|
|
|
|
||||
|
|
|||
|
|
|||
|
|
|
|
|
Also this issue: Fresh As a Rose |
|
|
|
|
 |
|||||||||
June 26-July 2, 2003
food
2 white onions, sliced
3 red bell peppers, seeded and sliced
3 green bell peppers, seeded and sliced
1 tablespoon garlic, chopped
2 tablespoons olive oil
2 to 3 serrano chiles, stemmed and seeded
1 teaspoon tomato paste
1/2 cup white wine
1 cup fish stock
1 cup chicken stock
1 (32-ounce) can pureed tomatoes
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley. chopped
1 tablespoon scallions, chopped
Lemon juice, to taste
Worcestershire sauce, to taste
Tabasco sauce, to taste
Salt, to taste
Pepper, to taste
3 single boneless, skinless chicken breasts, sliced into strips
8 clams, scrubbed
1/2 pound ham, diced
6 ounces andouille sausage, sliced
12 mussels, scrubbed
4 jumbo shrimp, peeled and deveined
To make the sauce, first slice the onions and peppers. Place garlic in a heavy saucepan and saute in 1 tablespoon olive oil; then add serranos. When you begin to smell vegetables cooking, add tomato paste. Cook for 3 to 5 minutes and add white wine. Reduce white wine; add fish and chicken stock and canned tomatoes. Cover, then simmer on low heat for 45 minutes. Toward the very end of cooking, add basil, parsley, scallions, lemon juice, Worcestershire sauce, Tabasco sauce and salt and pepper to taste.
In a large saute pan, heat remaining tablespoon of olive oil. Saute sliced chicken breast with clams, ham and sausage. When chicken appears to be cooked halfway; add the sauce. Bring to a simmer then add mussels. When mussels and clams pop open, add shrimp and cook an additional 3 to 5 minutes. Serve over white rice. Serves 4.
Cook the sauce ahead of time to desired consistency. This will keep the jambalaya from being too thick or too watery. "It makes the preparation a little bit more time consuming, but it really makes such a difference."
-- Respond to this article in our Forums -- click to jump there
