(photo by Rick Tango)

We prepared this classic for our family and friends at American Feast’s New Orleans Night Party. We learned the recipe at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan. The talented Chef Rossi taught us well and we’ve been serving up Jambalaya to our guests ever since.

Ingredients for 16 Servings

* 4 lb. of Andouille Sausage - Cut Lengthwise in Half & Then Cut Crosswise into 1/4-inch-thick slices
* 16 oz. of Tasso Pork - Small Dice
* 8 Boneless Smoked Duck Breasts
* 8 tbsp. of Soybean Oil
* 4 Cups of Spanish Onion - Medium Dice
* 4 Cups of Celery - Medium Dice
* 4 Cups of Green & Red Peppers - Medium Dice
* 4 tbsp. of Garlic - Minced
* 2 Cup of Tomato Sauce
* 4 Cups of Tomatoes - Peeled & Diced
* 10 Cups of Chicken Stock
* 4 Cups of Uncooked White Rice
* 4 lb. of Crawfish Tail Meat

Dry Ingredients

* 10 Ct Bay Leaves
* 2 tsp. White Pepper
* 2 tsp. Black Pepper
* 4 tsp. Dried Thyme Leaves
* 4 tsp. Oregano
* 4 tsp. Garlic Powder
* 2 tsp. Sea Salt
* 4 Cups of Diced Scallions for Garnish

Preparation

1. In large heavy-bottomed pot heat oil & saute Andouille until brown.
2. Add in Tasso & continue cooking another 5 minutes.
3. Add in diced onions, celery, peppers, garlic & smoked duck breasts.
4. Cook lightly.
5. Add in dry ingredients & rice & stir until coated.
6. Add in tomato products & chicken stock.
7. Bring to a simmer & cover.
8. Cook-simmer on top of the stove or in 350-degree oven for about 20 minutes until liquid is absorbed & rice is cooked.
9. Stir & check rice consistency - add in more liquid if necessary.
10. Adjust seasoning to suit taste & stir in crawfish tail meat.
11. Let sit before serving.
12. Serve garnished with chopped scallions.

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education