Jambalaya
Tom Westman, winner of "Survivor: Palau," shares his signature recipe for Jambalaya with Martha.
Firehouse Jambalaya
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The Martha Stewart Show, September 2005
- Yield Serves 8 to 10
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Ingredients
- 1 whole chicken, (3 to 4 pounds), rinsed and patted dry
- 1/2 medium onion, plus 2 chopped medium onions
- 3 whole garlic cloves, plus 3 minced garlic cloves
- 1/4 cup coarse salt
- 2 (14-ounces each) whole peeled tomatoes
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon hot sauce
- 1/4 cup vegetable oil
- 1 1/2 cups chopped celery
- 1 green bell pepper, ribs and seeds removed, chopped
- 1 red bell pepper, ribs and seeds removed, chopped
- 1 pound andouille sausage or kielbasa, sliced into 1/2-inch-thick pieces
- 2 cups long-grain white rice
- 1 pound medium shrimp, (about 30), peeled, deveined, and tails removed
Directions
- In a large stockpot, combine chicken and enough cold water to just cover the chicken. Add 1/2 onion, 3 whole garlic cloves, and 2 tablespoons salt. Bring to a boil over high heat; reduce heat to medium, and cook for about 1 hour. Allow to cool. Remove chicken from pot; remove meat, discarding skin, and shred. Set aside. Strain broth, discarding solids. Set aside.
- In a large Dutch-oven, combine 3 cups of the chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.
- Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.
- In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and remaining 2 tablespoons salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.
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Continuing: Good cooking takes a lot more than a good recipe-reader, it's about instinct and predicting the final result trhough good sense and experience. Perhaps you should prctice some more of that before going on criticizing something wich you don't know.
First of all, 1/4 cup of salt is not too much for this amount of food, it's the equivalent of 2 table spoons of it (specially because rice absorbds salt and if you don't put a considerable amount of salt it just becomes tasteless). Second, the tablespoon of hot salt is a sugestion of the site, if you watched the video you would see that Tom, who's teaching the recipe, says: I'll just shake this thing here for a while... wich means: no measure, it's up to the taste of each one.
Are you INSANE?? 1/4CUP OF SALT?? Should I wear a blood preassure cuff while eating this? Also, only 1T hot sauce? Have you ever actually eaten Jambalaya? If so I doubt you have ever eaten THIS recipe since it sounds like a salty bland and flavorless bowl of glop.
How very disappointing this recipe is......not surprising though