Jambalaya
A two-part jambalaya featuring homemade mussel stock and tender mussels, spiced rice with vegetables and herbs, and Cajun seasoning.
Ingredients
Part 1 (Mussels and Stock)
- 2 pounds fresh mussels in the shell
- 8+ cups water
- 1 lemon
- 1 onion (quartered)
- 3 tender stalks celery (cut into pieces, leaves intact)
- 3 sprigs parsley
- 2 leaves bay leaves
Part 2 (Rice and Assembly)
- 1 to 2 tablespoons Cajun Black Spice ( divided)
- 3 tablespoons olive oil
- 2 cups onion (chopped)
- 1 cup celery (chopped)
- 1 cup red bell pepper (chopped)
- 4 cloves garlic (finely chopped)
- 1 cup tomato sauce
- 3 cups mussels stock (from Part 1) (divided)
- ½ cup brown rice
- ½ cup wild rice
- 2 green onions (sliced on the diagonal)
- ¼ cup fresh parsley (chopped)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil (chopped)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt, plus more to taste
Instructions
Part 1 – Mussels & Stock
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In a large stockpot, bring water to a boil over high heat.8+ cups water
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Meanwhile, wash lemon, trim off and discard ends. Chop into coarse pieces with rind on.1 lemon
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Drop mussels, lemon, onion, celery, parsley and bay into boiling water. If necessary, add more water to cover mussels and vegetables. Bring to a gentle simmer.2 pounds fresh mussels in the shell, 1 onion, 3 tender stalks celery, 3 sprigs parsley, 2 leaves bay leaves
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Cover, reduce heat and simmer 2 to 3 minutes or until shells open. Turn off heat, set covered pot aside to cool.
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Set a large colander over a large bowl and strain off stock.
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Measure 3 cups mussels stock and set aside. Cool remaining stock and refrigerate or freeze for another use.
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Separate mussels from their shells. Set mussels aside.
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Discard shells and all other solids.
Part 2 – Rice & Assembly
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In a large saucepan or soup pot, combine 1 tablespoon Cajun Black Spice and oil to make a paste.1 to 2 tablespoons Cajun Black Spice, 3 tablespoons olive oil
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Heat gently over medium-low heat.
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Stir in onion and cook over medium heat for 5 minutes.2 cups onion
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Stir in celery, pepper, garlic, tomato sauce and 1/4 cup of the stock. Reduce heat and simmer gently for 10 minutes.1 cup celery, 1 cup red bell pepper, 4 cloves garlic, 1 cup tomato sauce, 3 cups mussels stock (from Part 1)
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Stir in the remaining 2-3/4 cups stock. Increase heat and bring to a boil.3 cups mussels stock (from Part 1)
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Stir in white rice, wild rice, green onions, parsley, thyme, basil, Worcestershire sauce and salt. Cover, reduce heat to low and simmer for 40 minutes.1/2 cup brown rice, 1/2 cup wild rice, 2 green onions, 1/4 cup fresh parsley, 1 tablespoon fresh thyme leaves, 1 tablespoon fresh basil, 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt, plus more to taste
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Do not lift the lid or stir the jambalaya but be sure that heat is turned low.
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Remove from heat, taste, add the remaining tablespoon of Cajun Black Spice or more salt if required.1 to 2 tablespoons Cajun Black Spice
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Stir in reserved mussels and serve immediately.2 pounds fresh mussels in the shell
