Jambalaya, as spicy as you want it to be

RECIPE FINDER

July 29, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

A recipe for jambalaya, using chicken, sausage and shrimp, was the request of Susan Rohleder of Amherst, N.H.

Kirk Kraft of Baltimore responded with a recipe that uses ckicken stock rather than chicken. "I hope this jambalaya recipe isn't too spicy for our reader in New Hampshire," he wrote. "The habanero pepper can be eliminated."

Jambalaya

Serves 6

2 cups uncooked rice

4 cups canned chicken stock

6 slices bacon, diced

1 to 1 1/4 pounds shrimp

1 tablespoon Old Bay seasoning

1 pound Spanish sausage (chorizo), sliced

2 to 3 onions, chopped

1 to 1 1/2 green bell peppers, chopped

1/4 pound mushrooms, sliced

3 tablespoons margarine

2 garlic cloves, minced

1 quart canned tomatoes with juice

zest of 1 lemon, diced

1 habanero pepper, diced

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon pepper

Make rice with chicken stock and put aside. Fry bacon, remove from grease with slotted spoon and reserve. Season shrimp with half of Old Bay, fry in bacon drippings and reserve. Fry sausage and reserve. In a clean pan, saute onions, peppers and mushrooms in margarine for 5 minutes. Add garlic and saute 2 to 3 minutes more. Add remaining Old Bay, tomatoes, zest, habanero, Worcestershire, salt and pepper. Bring to a boil and simmer 10 to 15 minutes. Add bacon, shrimp, sausage and rice. Simmer 5 to 10 minutes and serve.

Tester Laura Reiley's comments: "This is a delicious recipe, zesty and emphatically spicy with a lovely range of flavors, textures and colors. I used already-peeled shrimp and I chose to grill the chorizo sausage for added smoky flavor before I sliced it. Also, 1 pound of boneless white and dark chicken meat cut into 1-inch cubes may be browned and added with the other meats. The level of heat can be adjusted by seeding the habanero before dicing it, and by choosing less spicy sausage."

Recipe requests

* Barbara C. Reier of Towson writes: "Would anyone have a recipe for pistachio ice cream? We love it, and it is almost impossible to find in the food stores. Also, could you find a recipe for pineapple jam made with canned crushed pineapple and Sure-Jel or Certo?"

* Marlene Meyer of Longview, Wash., writes: "About 20 years ago I worked in the New Lincoln Hospital in Toledo, Ore. There was a sweet, elderly lady named Elsie Wallace who used to come in and bake a variety of wonderful treats for the employees. My absolute favorite was a poppy-seed cookie topped with a dollop of rich chocolate frosting. I know she passed away quite some time ago, but if any of her descendants have that recipe and would be willing to share it, I'm sure it would become a favorite of a lot of people."

* Ruth Velker of Baltimore seeks a recipe for a lemon pudding cake. "For all of us who cannot eat chocolate, it would really be appreciated," she wrote.

* Velmer Napier of Baltimore wants a recipe for watermelon preserves.

* Diane White of Rapid City, S.D., is seeking a recipe for a "special sauce, which was on the hamburgers at Speedy's Drive-in Restaurant in Worcester, Mass., around 1951. It was like a cole slaw."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your RTC name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 7/29/98

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