Jambalaya at Downtown Disney's House of Blues

In the South, there are as many variations for jambalayas as there are cooks. Jambalaya is a hearty seafood, meat, vegetable and rice stew. For home cooks, the seasonings and ingredients are subject to the whims of the chef in charge, but you can count on all concoctions to include the holy trinity of Creole cookery: chopped onions, green bell peppers and celery.

Other mainstays are andouille and tasso. Andouille is a spicy, smoked sausage made from pork, chitterlings and tripe. Tasso is highly seasoned cured pork. It's sometimes called tasso ham.

Yield: 1 serving.

Ingredients:

Creole jambalaya sauce:

1 1/3 oz. vegetable oil
5 oz. diced smoked tasso ham
5 oz. quartered andouille sausage
12 1/2 oz. diced celery
12 1/2 oz. diced onion
8 1/3 oz. diced green bell pepper
2 Tblsp House of Blues Louisiana Spice or Emeril's Creole Seasoning
1 Tblsp minced garlic
4 1/2 cups diced canned tomatoes
Generous 3/4 cup tomato sauce
2 bay leaves
Generous 3/4 cup water
4 1/2 oz. chopped green onions
2 tsp chicken base

Jambalaya:

1 oz. butter
1 tsp Louisiana Spice
3 oz. chicken breast, cut into bite-sized pieces
10 oz. of Creole jambalaya sauce
10 oz. cooked white rice
2 roasted chicken drummettes
3 oz. (50-60 count) medium shrimp
2 oz. andouille, cut in half lengthwise, grilled
2 tsp chopped parsley
1 Scotch bonnet
2 roasted green onions


Instructions:

1. For sauce, heat oil in a pan. Saut� tasso and andouille. Add onion, celery, peppers, garlic, stirring occasionally. Saut� 15 minutes. Add Louisiana Spice. Mix tomatoes, tomato sauce, bay leaves. Add to pan. Cook 10-15 minutes, stirring occasionally. Add green onions, water, chicken base. Cook 45 minutes on low heat. Refrigerate until ready to use. Sauce is best when made a day in advance. Before serving, pick out and discard bay leaves. Makes 3 1/3 quarts.

2. For jambalaya, heat butter in saut� pan. Season chicken and shrimp with Louisiana Spice. Saut� in butter on medium high 2 minutes. Add 10 ounces of jambalaya sauce, rice and mix for one minute. Spoon mixture into serving bowl. Garnish with roasted onions and drummettes and grilled andouille. Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley.


About this restaurant:

House of Blues is located in the West Side section of Downtown Disney. Music is the real focus, but the food doesn't play second fiddle. Have the catfish bites or seared tuna for appetizers and the etoufee or pork chop for an entree. The bread pudding is a must. The Sunday gospel brunch, with select items from the main dining room served on an all-you-can-eat buffet, is an inspirational treat. Reservations are not accepted for the main dining room but are recommended for the brunch.

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