Here’s a fun take on the classic Jambalaya. In this version, I’ve created a playful fusion of the crescent city favorite and the spices of India. The marriage of these flavor profiles delight all of the senses, while preserving the integrity of our indelible food culture. The preparation is quite different than the original. In this take, cooked rice is combined with a tomato sauce reduction and baked; all but ensuring the common misnomer of a mushy product.
4 C Basmati Rice, cooked day old rice (preferably cold) 1 28oz. Can Tomatoes, diced 2 C Chicken Broth 2 Tbsp Ground Coriander 1 Tsp Garam Masala 1 Tbsp Turmeric 1 Tbsp Dried Thyme 1 Onion, finely chopped 1 Bell Pepper, finely chopped 1 Celery Stalk, finely chopped 3-4 Garlic Cloves, minced 1 Bay Leaf 1 Sausage Link, sliced 2 lbs Shrimp, peeled and deveined 1 Tsp Liquid Smoke
1 Lime, zested
2 Tbsp Lime Juice Cilantro, finely chopped Mint, finely chopped Parsley, finely chopped Green Onion, finely chopped Salt and Pepper tot taste Preheat oven to 375*
In a dutch oven, sauté the sliced sausage; rendering the oil.
In the same pot, sauté the onion, celery and bell pepper in the oil. Sauté until translucent. Once wilted, sauté the minced garlic until fragrant.
Add the tomatoes (with their juices), liquid smoke and the chicken broth. Season the mixture with the dried thyme, coriander, garam masala, turmeric, salt, pepper and bay leaf. Bring to a boil and then down to a simmer. Allow the liquid to reduce by half, about twenty minutes on medium/low heat.
Once reduced, stir in the lime zest, juice, herbs and cooked rice. Stir to incorporate. Place a covered Dutch oven in the preheated oven.
Bake for twenty minutes, or until the liquid has dried within the rice. Remove from the oven and allow to sit, covered for an additional five to ten minutes. Fluff with a fork, serve immediately and enjoy!!
