Oh dear. Oh my. This is very, very good.
I've been wanting to try my hand at jambalaya for a while now. When I saw Amelia Durand make her northern Louisiana family's recipe on Barefoot Contessa, I knew the time had come.
I followed her recipe pretty closely, except for only using 2 cans of chicken broth. The next time I make it, I'll probably leave out the ham - it didn't add enough to the flavor of the dish to be worth what it added in fat.
It also gave me a chance to teach you a few of my favorite kitchen tricks, like chopping veggies while the protein browns, easily and efficiently chopping peppers, onions, jalapenos and scallions, using the most brilliant pantry item ever - tomato paste in a tube, and my favorite trick: stacking my chopped herbs next to the measuring cup so I won't have to wash it. Laziness begets cleverness! Or something like that. Enjoy!
Amelia Durand's fabulous Shrimp and Sausage Jambalaya recipe can be found here.
