Sunday, October 19, 2014

Baked Jambalaya with Creole Peppercorn Sauce

Baked Jambalaya with Creole Peppercorn Sauce




This meaty rice dish is a Cajun staple in the South.  It combines rich buttery flavors with taste bud tingling spice.  The addition of a light roux makes this version of Jambalaya special and just a little different.  The creamy Creole Peppercorn Sauce is a mind blowing finish that takes it up several notches!  
This is an event so set aside some time for this Jambalaya.  Perfect for watching pre-game shows or a cold rainy day.


Here's what you need for Scotty B's Baked Jambalaya with Creole Peppercorn Sauce:  As with all of my recipes, add and subtract to fit your tastes.


Roux:

2 Tbl Spn Butter
2 Tbl Spn Flour
Salt and Pepper

Meats:

1 Lb Sausage Chopped
1 Lb  Chicken boiled and deboned
1 Lb Shrimp




Veggies: All Chopped




1 Cup onion
1 Cup Red Bell Pepper
1 Cup Green Bell Pepper
1 Cup Celery
1 Tbl Spn Chopped Garlic

Other Ingredients:

2 Cups uncooked rice
3 Cups chicken broth
1 Can diced tomatoes
Your favorite Cajun Seasoning (Tony's is what I use)
Salt and Pepper to Taste
Dash of Paprika
Dash of Chili Powder
Dashes of Cayenne Pepper

Creole Peppercorn Sauce Ingredients:


1 Tbl Spn Butter
1 Cup Heavy Cream
2 Tsp Peppercorns
2 Tsp Cajun Seasoning
1 Tsp Cayenne Pepper
Salt and Pepper to taste

Instructions:

In a large pot on medium high heat, brown the sausage and the chicken.  Remove from pot and try to keep as much of the drippings in the pot as possible.  Add 1 tbl spn butter, then all of the veggies.
Saute for about 7 minutes.  Remove from the pot.




Roux:

In the same pot on medium heat, melt two table spoons of butter then add two table spoons of flour.  Stir continuously.  Add dash of salt, pepper, and Cajun seasoning.  Continue stirring until a medium brown roux is produced, about 10 minutes.



The Mix:

Add the cooked veggies to the roux and stir well.  Add the chicken broth and the can of tomatoes and bring to a boil.  Add the rice and stir well.  Dust with Cajun seasoning, Paprika, Chili Powder, Cayenne Pepper and stir well and bring back to a boil.

Add the sausage, chicken and shrimp.

Lower the heat to medium low and cover.  Stir occasionally tasting as you go.  Add seasoning as needed.

Creole Peppercorn Sauce:



In a small sauce pan on medium heat, melt the butter.  Add the heavy cream and stir.  Once it starts to bubble, add the Cajun seasoning  (2 tsp or to taste), Cayenne, and the peppercorns and stir.  Add salt and pepper to taste.  Continue to stir for about 5 minutes and let the sauce thicken.

Preheat oven to 350.  Spoon the Jambalaya into an oven proof dish.

Pour the Creole Peppercorn Sauce on top of the Jambalaya.  Top with sliced Cherub Tomatoes and Green Onions / Chives / Scallions (All optional).

Cook for 15 minutes on 350 or until a golden brown color starts to form on the top or when it starts talking to you!






Spoon, dish, eat!