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

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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

Jambalaya:

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.

Source:   orlandosentinel.com.