Zydeco Cajun Jambalaya

This recipe has become famous at the Shields Shack in Bramalea since I 
started making it approximately nine years ago. I usually make it with 
a larger dose of spices than the recipe calls for- it was probably 
written with the assumption that you are cooking for a party whose 
palettes are not "educated" to the joys of hot food. (A good way to 
extrapolate the recipe as I do is to substitute a tablespoon of spices 
where the Seasoning Mix calls for a teaspoon. Oh, and by the way... make 
sure to have lots of cold drinks to wash it down with!)

The recipe given below can provide one helping for about 10 people.
You may also want to make one batch (in one stock pot) with a reduced
spice component and another batch (in a separate pot) with the
full-strength stuff.

You are supposed to use authentic Cajun "andouille" spicy sausage for 
this recipe, but I have found this very difficult to find for sale where 
I live so I usually substitute Polish kielbasa or some other smoked 
sausage.

Main Ingredients

Chopped cooking onions................................. 4 or more* cups
Sliced mushrooms....................................... 2 cups
Chopped celery......................................... 1.5 cups
Chopped green pepper................................... 1.5 cups
Minced garlic.......................................... 1 tablespoon
Smoked sausage (see note above), sliced into coins..... 0.5 pound
Cubed beef............................................. 1 pound
Cubed ham, chicken or shrimp........................... 0.5 pound
Chicken, beef or fish stock (or Bovril)................ 5 cups
Uncle Ben's Converted Rice or equivalent**............. 2.25 cups
Butter................................................. 0.25 cup
Vegetable oil (I use sunflower oil).................... 0.25 cup
Olive oil.............................................. 0.25 cup
Okra (optional)........................................ 1 small can

* You need LOTS of onions-- they cook down to about 1/6th of their
original bulk and density. A good rule of thumb is that they should
come up to about 1/3 of the depth of the stock pot prior to being 
cooked.

** In practice, I have found that almost any type of rice works here.
But you may want to wash it with water a bit to get the starch out before
adding it to the mixture.

Seasoning Mix

Cayenne (red) pepper................................... 1 teaspoon
White pepper........................................... 0.75 teaspoon
Black pepper........................................... 0.75 teaspoon
Cumin.................................................. 1 teaspoon
Dried thyme............................................ 1 teaspoon
Dried basil............................................ 1 teaspoon
Bay leaves............................................. 2
Salt................................................... 1.5 teaspoon

Directions

1. Start pre-heating your oven to a temperature of 350 degrees 
Farenheit.

2. In a large metal dutch oven or stock pot (with a lid!), melt butter
and oils over medium high heat until sizzling.

3. Add all onion and cook until caramelized on medium heat. (This 
process takes quite some time, usually from 20 to 30 minutes in my 
experience; the onion should be dark brown, but not burnt, and it gives 
the jambalaya its distinctive sweet, nutty taste and colour.)

4. When the onion is caramelized, add your sliced mushrooms and sautée 
until soft, about 4 minutes.

5. Add your celery, green pepper and sautée for 8 minutes.

6. Add the garlic and cubed beef and sautée until the beef colours 
slightly.

7. Add the sausage and ham and cook for 5 minutes.

8. Add the seasoning mix, stir through and cook for 2 minutes.

9. Add the soup stock, bring to a boil and scrape the bottom of the 
dutch oven to remove the renderings. (At this point, add your chicken or 
shrimp if you are using it.)

10. Add the rice and return the mixture to a boil and place in the 
preheated oven for 40 to 45 minutes.

11. Remove the jambalaya from the oven, stir it thoroughly, cover it and 
let it stand for 15 minutes before serving... that is, if you can stand 
to do so while smelling its aroma!

Good eatin' there, partner!

M. Shields