In the South, there are as many variations for jambalayas as there are cooks. Jambalaya is a hearty seafood, meat, vegetable and rice stew. For home cooks, the seasonings and ingredients are subject to the whims of the chef in charge, but you can count on all concoctions to include the holy trinity of Creole cookery: chopped onions, green bell peppers and celery.
Other mainstays are andouille and tasso. Andouille is a spicy, smoked sausage made from pork, chitterlings and tripe. Tasso is highly seasoned cured pork. It's sometimes called tasso ham.
House of Blues Jambalaya
Creole jambalaya sauce:
1 1/3 ounce vegetable oil
5 ounces diced smoked tasso ham
5 ounces quartered andouille sausage
12 1/2 ounces diced celery
12 1/2 ounces diced onion
8 1/3 ounces diced green bell pepper
2 tablespoons House of Blues Louisiana Spice
1 tablespoon minced garlic
4 1/2 cups diced canned tomatoes
Generous 3/4 cup tomato sauce
2 bay leaves
Generous 3/4 cup water
4 1/2 ounces chopped green onions
2 teaspoons chicken base
1 ounce butter
1 teaspoon Louisiana Spice
3 ounces chicken breast, cut into bite-sized pieces
10 ounces of Creole jambalaya sauce
10 ounces cooked white rice
2 roasted chicken drummettes
3 ounces (50-60 count) medium shrimp
2 ounces andouille, cut in half lengthwise, grilled
2 teaspoons chopped parsley
1 Scotch bonnet
2 roasted green onions
1. For sauce, heat oil in a pan. Sauté tasso and andouille. Add onion, celery, peppers, garlic, stirring occasionally. Sauté 15 minutes. Add Louisiana Spice. Mix tomatoes, tomato sauce, bay leaves. Add to pan. Cook 10-15 minutes, stirring occasionally. Add green onions, water, chicken base. Cook 45 minutes on low heat. Refrigerate until ready to use. Sauce is best when made a day in advance. Before serving, pick out and discard bay leaves. Makes 3 1/3 quarts.
2. For jambalaya, heat butter in sauté pan. Season chicken and shrimp with Louisiana Spice. Sauté in butter on medium high 2 minutes. Add 10 ounces of jambalaya sauce, rice and mix for one minute. Spoon mixture into serving bowl. Garnish with roasted onions and drummettes and grilled andouille. Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley.
Recipe note: House of Blues Louisiana Spice can be purchased at the HOB for $6 in 3.3-ounce packages.
House of Blues is located in the West Side section of Downtown Disney. The restaurant and entertainment complex is open 11 a.m. to 2 a.m. daily. Orlando Sentinel restaurant critic Scott Joseph says: "Music is the real focus, but the food doesn't play second fiddle. Have the catfish bites or seared tuna for appetizers and the etoufee or pork chop for an entree. The bread pudding is a must. The Sunday gospel brunch, with select items from the main dining room served on an all-you-can-eat buffet, is an inspirational treat. Reservations are not accepted for the main dining room but are recommended for the brunch. For more information, call 407-934-2583.