There are 2 kinds of jambalaya. The Cajun version that often includes wild game and seafood found in the bayou regions and this style which is Creole and more common to New Orleans. The Creole version is easy to spot because of the red tomato based sauce. The Oxford English Dictionary indicates that ‘jambalaya’ comes from the Provençal word ‘jambalaia’, meaning a mish mash, or mixup, and also meaning a pilau (pilaf) of rice. This is supported by the fact that the first printed appearance of the word is in a Provençal poem published in 1837. My recipe is very flavorful and yet simple to prepare and is gluten-free, diabetic-friendly and heart-healthy.
P.S.You can omit the andouille sausage if you don’t eat pork and replace it with another seafood if you wish.
PRINT Seafood Jambalaya Recipe from MS Word
Yield: 10 servings
2 lbs. clams (farm raised)
1 lb. wild U.S.A. 16-20 prawns
1 lb. U.S.A. Mahi Mahi
14-16 oz. Andouille sausage sliced
1-26 ½ oz. can spaghetti sauce
2- 14 ½ oz cans diced tomatoes
1 bunch celery sliced
1 yellow onion diced
1 red, 1 green bell pepper diced
7 cloves of garlic chopped
1 tablespoon olive oil
CREOLE SPICE MIXTURE: 3-Tbls. brown sugar, 2-Tbls. kosher salt, 1-Tbls. smoked paprika, 1-Tbls. chili powder, 1-Tbls. thyme, 1-Tbls. Old Bay seasoning, 2-tsp. ground cumin, 1-tsp. ground cloves, 1-tsp. celery seed, 1-tsp. cayenne, 1-tsp. black pepper, 1-pinch of saffron.
Peel and devein shrimp. Soak clams in cold water, wash dirt out of the grooves with a stiff brush. Remove skin from Mahi and dice into 1 ½ inch pieces. Sauté Andouille sausage, onion, peppers, garlic and celery in a heavy bottom saucepan or Dutch oven with olive oil and 1 tablespoon of the spice mixture. Add spaghetti sauce, diced tomatoes and the rest of the spice mixture and bring to a boil. Stir in clams, reduce to medium heat and cover. When clams open up, add shrimp and fish. Cook another 2 minutes or until shrimp is cooked and serve.
Serving suggestion: (pictured) 1 cup steamed brown rice with jambalaya ladled on top.
© 2012 Aron David Bradley