I found this, modified it a little and this is what I make every time. The rice is Paul Prudhomme's and it's simple and good. Tasso is hard to find but it's not the same without it IMO so I smoke my own. I cook big meals on weekends so we can have leftovers during the week. This is a great recipe for leftovers as it reheats very well. If this is too large, cut the recipe in half.
Creole Red Jambalaya With Rice
12 oz. (about 12 slices) bacon, sliced crosswise into ¼-inch-wide pieces
1 very large yellow onion, minced
1 large carrot, minced
2 medium celery ribs, minced
1 small red bell pepper, seeded and minced
1 small green pepper, seeded and minced
6 garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1 1/3 lb medium shrimp peeled and deveined. Save shrimp shells for rice
12 oz andouille sausage, cut into 1/4 –inch-thick rounds
1 ½ teaspoon Worcestershire sauce
Tabasco sauce (I prefer the Chipotle Tabasco sauce)
Ground black pepper
Cook bacon in Dutch oven over medium heat till crisp, about 8 minutes.
Add onion, carrot, celery, red pepper, green pepper, garlic, Cajun seasoning, and ¼ teaspoon salt and cook until vegetables are softened, about 8 minutes.
Add Tasso & chicken, cook until chicken begins to turn white, about 3 minutes.
Add flour & tomato paste, cook until the flour has dissolved, about 30 seconds.
Add tomatoes and broth, increase heat to medium-high, and bring to a simmer.
Reduce heat to low, simmer until chicken is cooked, about 15 minutes longer.
Add shrimp and andouille, cook until the shrimp are pink, about 5 minutes.
Season with Worcestershire, Tabasco, and salt and pepper to taste.
Serve with Basic Cooked Rice.
Basic Cooked Rice Yields 6-8 Servings
2 Cups uncooked rice (preferably converted)
2 ½ cups basic shrimp stock (See notes below)
1/3 cup very finely chopped onions
1/3 cup very finely chopped celery
1/3 cup very finely chopped green bell peppers
1 ½ tablespoons unsalted butter, melted
½ teaspoon salt
¼ teaspoon garlic powder
A pinch each of white pepper, cayenne pepper) and black pepper
In a 5x9x2½-inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil and bake at 350 degrees until rice is tender, about 1 hour and 10 minutes. Serve immediately but the rice will stay hot for 45 minutes and warm for 2 hours. To reheat left-over rice, warm the rice in a skillet with unsalted butter.
Basic shrimp stock Directions:
2 - 14 oz cans vegetable broth
Raw left over shrimp shells from Jambalaya
Add vegetable broth and shrimp shells into a small stock pan and bring to a boil. Reduce heat to low and simmer cover for about 15 minutes. Strain stock with a fine mesh strainer.
1lb boneless chicken (thighs preferred) cut in 1 inch pieces
1 1/2 cups chopped onion
1 cup chopped red bell pepper
2 garlic cloves, minced
1 ear fresh corn, cut from the cob
1 quart vegetable stock
2T Zatarains Creole seasoning
1/2tsp black pepper
1 can red beans, rinsed and drained
1lb 21-30 size shrimp, peeled and rinsed
1 1/2 cups brown rice
Preheat the oven to 400. Butter a roasting pan. Heat the olive oil and butter in a dutch oven over medium high heat. Add the sausage, and brown only (do not cook until done), stirring occasionally. Remove the sausage and set aside. Add the chicken to the pan, and brown only (do not cook until done), stirring occasionally. Remove the chicken and set aside. Drain off all but about 2 tablespoons of oil.
Add the onions to the pan and sauté until just soft. Add the peppers and garlic and sauté about a minute. Add the corn and sauté one more minute. Stir in the flour and cook one more minute. Add the stock, the Zatarains, salt and pepper and bring to a boil then turn off the heat. Stir in the sausage, chicken, beans, shrimp and rice. Pour the contents of the pan into the prepared roasting pan. Cover with foil. Bake for about one-and-a-half hours or until rice is done. Stir before serving.