Conference turris::cooks

	This is Jeff Smith's version of Jambalaya.  I've not tried this,
	but simply input for others..

			2 ham hocks
			4 carrots, shopped
			1 yellow onion, peeled and chopped
			3 stocks celery, chopped
			1 3-pound chicken, cleaned
			2 bay leaves
			2 TBLS peanut oil
			1 cup chopped yellow onions
			1 green pepper, chopped
			1 cup celery, chopped
			5 green onions, chopped
			1 28-ounce can tomatoes (reserve liquid), chopped
			4 TBLS tomato paste
			1/4 cup chopped parsley
			3 cloves garlic, crushed
			1 tsp whole thyme
			1 tsp basil
			  Salt and pepper to taste
			1/8 cup Worcestershire sauce
			1 pound hot smoked link sausage
			2 cups Uncle Ben's converted rice

	Place the ham, carrots, the 1 yellow onion, and celery in a pot,
	and cover with water.  Cook for 2 hours, and then add the chicken
	and 1 bay leaf.  Cover, and simmer for about 1 hour, or until the
	chicken is tender.  Allow the pot to cool a bit.  Bone the chicken,
	and chop the meat.  Bone the ham hocks, remove the skin, chop the
	meat.  Reserve the stock (need 3 cups), and the two meats.

	In a Dutch oven heat the oil.  Add the cup chopped yellow onion
	and pepper, and saute until tender.  Add the celery, green onions,
	and tomatoes, and cook until soft.  Add the ham hock pieces and
	tomato paste, and saute the mixture until it begins to brown.  
	Add the parsley, garlic, 1 bay leaf, basil, salt, pepper, Worces-
	tershire sauce, the reserved tomato liquid, and 2 cups reserved 
	stock.  Cook this gravy for 1 hour.

	Cut the sausages into bite-size slices, and brown them in another
	pan; discard any grease, and place the sausage slices in the 
	gravy.  Rinse out the frying pan with 1 cup reserved stock, and
	pour into the gravy.  Place the rice in the gravy, along with the
	boned chicken, and cover.  Bring to a boil; then reduce heat, and
	cook for about 25 minutes, or until the rice is tender.  Keep
	careful check so that the pot does not dry out; you may have to 
	add a little water in order to finish cooking the rice.

	Serves 10 to 12.

It is possibly more "authentic" to use tasso (spicy Cajun smoked ham) instead
of bacon in the recipe in .0.  Tasso is a sort of "jambon au poivre", coated
with crushed black pepper, so that might explain why the dish is not as lively
as it might be if it is made with bacon.  Tasso isn't widely available in
New England, but K-Paul's in New Orleans sells it mail order.

--PSW

This recipe evolved over time when I was looking for a quick and easy recipe
for one dish dinners.  It can easily be multiplied, but makes 2 good sized 
dinner portions with maybe one leftover lunch serving.

Heat a skillet, add 1 TBSP vegetable oil.

Add 4 sliced mushrooms, 1/2 green pepper diced, 1/4 onion diced, and sautee 
until they become transparent.

Add 4 oz kielbasa (I use Louis Rich Turkey Kielbasa) diced, and 1/2 cup long 
grain white rice.  Stir to mix all ingredients and ensure the rice is oiled
(add a little more oil if needed).

Add 3/4 cup water plus 1/2 cup chunky salsa (your favorite brand, the spicier
the better).

Bring to a boil, cover and reduce to a simmer.

Cook for 12 minutes, uncover and add about 1/2 pound peeled and deveined shrimp.
Just put them on top of the mix, and press them down slightly.

Cover and cook for another 3-4 minutes at the simmer.

When it's done, stir and serve.  I like mine a little moist, so sometimes I add
a touch more water at the very end.

    I tried the recipe in .0 this past weekend, and believe the amounts for
    Cayenne pepper and hot sauce are a bit off. Don't get me wrong, I like
    my food pretty hot, but 3 tablespoons of Cayenne pepper seemed and
    tasted a bit excessive. Since it seemed like a lot to me, I didn't even
    add the hot sauce. I'm wondering if the author meant teaspoons (tsp) rather
    than tablespoons (T).  Any comments out there? It tasted pretty good
    otherwise, but I would have liked to have been able to taste ALL the
    other spices as well.

    
    I didn't taste it of course, but I think 3 TBSP of cayenne pepper 
    would be excessive.  Essentially, that's the equivalent of 9 tsp
    and that's a lot of heat.  I would tend to agree that 3 tsp would 
    seem like a more appropriate amount, but then some folks like their
    food _really_ hot, 3 Tbsp of cayenne would certainly accomplish that
    goal.  
    
    Larry

    Haven't been back here in a while. Sorry for response delay. I do
    indeed make it with 3 tablespoons (since the yield is nearly two
    gallons, that thins it down a bit) and indeed, I do get some grumbles
    about the resulting fire from notorious gringo scum with whom I have
    the misfortune to associate. You may feel free to tone it down.
    
    On the other hand, the Cajun food I've had the pleasure to sample in
    Louisiana seems to match my formulation in spirit and character. They
    use more tabasco than I do, and more black pepper too; perhaps less
    cayenne - but it seems to equal out in intensity. I'll stand by the
    spiciness as being reasonably authentic.
    
    Lately, I've been using chopped slab bacon, and I like the texture
    better. 
    
    In any event, adjust as desired and enjoy.
    
    							Mark