I did a little research on this dish, and found my version, is a hybrid between, Creole and Cajun Jambalaya. The use of a roux, and shrimp, is a Cajun influence... The use of tomatoes, is strictly Creole.
The name of the dish, comes from the French word jambalaia, a word used for pilaf of rice, which is, in turn, derived from, Spanish paella.
To make my husband (The chili-head) happy, I use jalapeno, in place of green bell pepper, and add a little hot sauce to the mix, further corrupting this dish. But the end result, is a dish, my family is absolutely crazy about.
3 strips of bacon-chopped
2Tbl. dry white wine - I use Pinot Grigio
2 ribs of celery- chopped
4 jalapenos- chopped
2tsp. minced garlic
29oz. can of petite diced tomatoes
2cups chicken broth
1Tbl. tomato paste
1Tbl. sriracha or any hot sauce
1 bay leaf
1lb. Andouille sausage-sliced
1lb. raw peeled shrimp-whole or chopped
3-4cups cooked rice
Fry the bacon, in a 4-quart pot, until crisp.
Stir the flour into the bacon drippings, and cook until the roux, becomes golden brown.
De-glaze the pan with a little white wine. Cook about 1-minute, scraping the pan.
Add the celery, jalapeno, onion, and garlic, to the roux, and cook a few minutes, until the onion softens, a bit.
Add all other ingredients, except the rice, to the pot, and cook on high heat, until it reduces to a semi-thick sauce. About 30-minutes. I don't usually cook shrimp, this long, but it lends a great flavor, to the broth.
Turn the burner off, and add the rice. Serve. I think this is even better, the next day.
|Cook the roux, to a deep golden brown, then saute the vegetables in it.|
|Add everything, except the rice, and cook until it becomes a semi-thick sauce. Add the rice and serve.|