' Dunham Cellars - Jambalaya



Chef Taylor Mace, Red Door Restaurant, Moscow, ID
October, 2009

Pair this recipe with the 2006 Lewis Vineyard Cabernet Sauvignon.


1 lb smoked bacon, chopped in 1/2” pieces
1 lb smoked Andouille sausage, sliced into 1/8-1/4” rounds
1 lb 21-25 shrimp, peeled and deveined
1 cup diced tomatoes
1 pint tomatoes, pureed
1 large white onion, diced
1 cup celery, diced
1 cup red bell pepper, diced
1 Tablespoon garlic, minced
3 cups chicken or shellfish stock
3 cup long grain rice
salt and black pepper, to taste
Tabasco, to taste
Louisiana Style Hot Sauce, to taste
1/2 cup scallions, sliced
1/2 cup flat leaf parsley, chopped


In a dutch oven, cook bacon on medium-high heat until crispy. Remove bacon from pan and reserve for later but leave the
bacon grease in the pan. Saute onions, celery, peppers and garlic in bacon grease for 3-5 minutes or until all vegetables are wilted. Mix in smoked sausage slices and cook for 5 minutes. Blend in tomato puree, diced tomatoes and stock. Bring to a boil and stir in rice. Return to a boil then reduce heat to low. Season to taste with salt, black pepper, Tabasco and hot sauce. Add shrimp. Cover pot and cook for 20 minutes—do not stir or remove lid. Remove cover and add cooked bacon, scallions and parsley. Stir mixture once to ensure there is no scorching. Cover and cook 10-15 minutes longer. Remove from heat with lid still on and allow to steam for another 15 minutes. Serve immediately.

Serves six.