A Holiday Treat: Something Soup from Barry Berg

Our final recipe of the holiday season is a fantastic jambalaya that Barry’s husband makes for their annual night-before-Thanksgiving “Soup Night.”

“This year’s event was the 25th such evening, which I began years ago as a kickoff to the holidays, designed not to compete with the traditional Thanksgiving meal. Walter makes the jambalaya, which guests absolutely love and have come to expect as one of the three fresh soups we make each year.”

And in case you missed it, be sure to check out Barry’s Pumpkin Lentil Soup recipe.

Jambalaya

Ingredients:

❖ 1 cup cooked & sliced andouille sausage (smoked sausage)

❖ 2/3 cup of smoked ham OR ⅓ cup diced tasso and ⅓ cup diced pickled pork (if unable to find tasso and pickled pork, use smoked ham instead)

❖ 1 cup chopped onion

❖ 1 cup chopped bell pepper

❖ 1 cup chopped celery

❖ ½ cup chopped green onion

❖ 1 chopped jalapeño pepper

❖ 1 tsp minced garlic

❖  4-6 cups chicken stock/broth

❖ 1 bay leaf

❖ 2 tbsp Chef Paul Prudhomme's Magic Seasoning Blend (mix)

❖ 1 tsp salt

❖ 1 tsp white pepper

❖ 1 tsp dry mustard

❖ 1 tsp cayenne pepper

❖ 1 tsp gumbo file

❖ ½ tsp cumin

❖ ½ tsp black pepper

❖ ½ tsp dry thyme

❖ 1-3 taps of hot red pepper sauce (Tobasco)

❖ 4 cups cooked rice

❖ 1 cup diced cooked chicken (cooked in old bays, butter or olive oil)

❖ 1 cup cooked shrimp, cooked in olive oil, butter, garlic, or old bays

❖ 1 tbsp parsley

Directions:

❖ Mix dry ingredients (4 bay leaves, 2 T Paul Prudhomme Magic seasoning, 1 tsp salt, 1 T white pepper, 1 tsp dry mustard, 1 tsp cayenne pepper, 1 tsp gumbo file, ½ tsp cumin, ½ tsp black pepper, ½ tsp dry thyme)

❖ Put sausage, ham, pork mixture in a heavy pot over medium until brown (5-6 minutes)

❖ Add the onion, bell pepper, green onions, celery, minced garlic & jalapeno

❖ Cooked until soft (4-6 minutes)

❖ Add 4 cups stock

❖ Hot pepper sauce (maybe later)

❖ Stir

❖ Heat to boil, then reduce to simmer uncovered stirring occasionally (15 minutes) until it thickens