Commander's Palace Jambalaya

I have this cookbook from Commander's Palace and I love it not only for the recipes but for the entertaining stories that it tells.  If you've been to New Orleans or have dreaming of going, you either already know about Commander's or you definitely should!  I dream of going and one day having Sunday brunch on the patio.  If you are one of the deprived souls who have not heard about it, here are some key words that are directly related to this famous restaurant:  bananas foster, Chef Paul Prudhomme, and Emeril Legasse.

Bananas Foster was invented at this restaurant and Chef Paul Prudhomme and Emeril Legasse got their starts here.  Commander's, which is owned by the Brennan family, has a unique philosophy about their chef's.  They bring them in raw, teach them everything they know and tell them to get the hell out and start their own restaurant!  I'm thinking most business people would think this is bad business, but it works for them.  Now on to the recipe:

This recipe is actually called Seafood Jambalaya, but I'm not a real seafood nut and it gives you alternatives if you're not.  I will put in the recipe as it is originally along with the changes.  This can be a kind of spicy dish so you'll want to serve it with some French bread (of course!) and some green salad.  You know, the cool and calming yin to the spicy yang.

2 tbsp. butter
1 lb. andouille sausage (or another smoked sausage), in 1/4" slices
1 large bell pepper (I used green, a bit spicier), in large dice
1 large onion, in large dice
3 ribs celery, in large dice
1 small head garlic, cloves peeled and minced
Creole Seasoning, to taste
Kosher salt and fresh ground pepper to taste
2 large tomatoes, cored, seeded and chopped
1 lb. medium shrimp, peeled
1/2 lb. fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)*
2 bay leaves
3 cups long grain rice, rinsed 3 times
6 cups chicken stock
1 pint shucked oysters, with their liquor**
2 bunches green onions, thinly sliced, for serving
hot sauce, for serving

*replace with 1/2 lb chicken breast or boneless chicken thigh
**if you prefer, you can omit the oysters

Combine the butter and sausage in a Dutch oven or large pot over high heat, and saute for about 6 minutes, stirring occasionally.  Add the bell pepper, onion, celery, garlic and season with creole seasoning, salt and pepper.  Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.

Add the tomatoes, shrimp, fish (or chicken), and bay leaves, and stir.  Add the rice, stir gently, and add the chicken stock.  Gently move the spoon over the bottom of the pan to make sure the rice isn't sticking.  Bring to a boil, cover and reduce heat, cover , and simmer for about 15 minutes or until the rice has mostly absorbed the liquid.  Turn off the heat, then fold in the oysters (if adding), cover and let sit another 8 minutes, during which time the jambalaya will continue cooking from residual heat.

To serve, transfer to a serving bowl, and mix in with green onions and sprinkle with hot sauce if desired.

This recipe goes pretty fast, so I recommend you have all your ingredients prepped and ready to go.  I also pay attention to what goes in the pot at the same time and combine them in bowls so you just dump them in when it's time.  It originally called for 6 cups water, but when I tasted it, it just screamed for chicken stock so I have replaced it in the recipe.  I think it really made a difference.

This recipe calls for you to add creole seasoning, salt and pepper to taste.  The creole seasoning is really going to give it some zing, so taste it before you add the initial sprinkling.  Also, depending on the chicken stock you use, this will make a difference in how much salt you'll be adding.  I would say to taste the juice just before you bring it to a boil and if it tastes just right, add a bit more salt because the rice is really going to absorb it.

After adding the rice, the less stirring you do the better.  You don't want to pull out excessive starch from the grain.  This is not risotto.  While simmering, be sure the rice is not sticking to the bottom.  I keep it low enough to where you only get a slight simmer, and this seems to prevent that.  Remember, this is authentic Jambalaya, not the soupy, tomato saucy stuff you get in most restaurants.  I really think you'll enjoy it and be amazed at the flavor and how easy it is to make!