The Gumbo Pot has carried on the legacy of serving authentic New Orleans food in the Los Angeles Farmers Market since 1986. A series of New Orleans expatriates have added their touches to the menu over the years, with the main concession to LA tastes having been to make dishes equally flavorful but more healthful than traditional Cajun/Southern fare.
This recipe is for thier famous spicy rice dish with chicken and andouille sausage; smoky and hot!
Preheat oven to 350 degrees F.
Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes. Slice and roast the sausage for about 20 minutes. Drain the fat off. Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1-1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface. At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color.
To make vegetarian jambalaya, smoke the tomatoes first, in a home smoker, or place them in the oven with a pie plate of smoking chips for a 1/2-hour. This gives the sauce the same flavor as adding sausage. Then use vegetable stock instead of chicken stock and add any vegetables of your choice at the end.
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 114 (58%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 31.6mg||10 %|
|Sodium 252.3mg||9 %|
|Potassium 295.5mg||8 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.5g|
|Protein 10.7g||15 %|
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Calories per serving: 198
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