One of the largest international seaports,
Johnny Do is a cop in the novel Big Easy. He loves Cajun and Creole cooking and has adapted many local recipes to reflect the style of his Asian homeland. Vietnamese Jambalaya is one of Johnny’s favorite dishes.
8 ounces Asian pork sausage
1 pound raw shrimp, peeled and de-veined
1 pound sea scallops
3 tablespoons dry sherry, divided
3 tablespoons soy sauce, divided
1 whole chicken breast, skinned, boned and cut into bit-size pieces
5 tablespoons peanut oil
1 onion, finely diced
2 garlic cloves, very finely chopped
2 teaspoons grated fresh ginger
2 pinches powdered saffron
2 cups basmati rice
½ bunch fresh Thai basil, finely chopped 3 stalks lemon grass, very finely chopped
1 red bell pepper, coarsely diced
5 small banana peppers with ends removed
2 dozen mussels, cleaned, beards removed
½ cup bean sprouts
5 cups seafood stock
Cut sausage into 1/4-inch slices. Saute over medium-high heat until lightly seared and fat has been rendered. Remove sausage and place it on a paper towel to drain.
In a small bowl, toss shrimp and scallops with 2 tablespoons of the soy sauce and 2 tablespoons of the sherry. In another small bowl, toss chicken with remaining 1 tablespoon each soy sauce and sherry.
In a large wok, heat oil over medium-high heat. Add onion; saute until just translucent. Add garlic, ginger and saffron, then add rice and stir to coat well with onion mixture, about 2 to 3 minutes. Add lemon grass.
While stirring, gradually add stock. Turn heat to high; allow stock to come to a boil, then reduce to a medium simmer. Add basil. Cook for 5 minutes. Add sausage, chicken and peppers. Cover and simmer 15 minutes.
Add shrimp, scallops and mussels, arranging on top of rice mixture. Sprinkle bean sprouts on top of seafood. Cook 5 to 8 minutes until shrimp and scallops are done and mussels have opened.
Remove from heat and let stand for 5 minutes. Remove any unopened mussels. Gently toss seafood and sprouts with rice and serve.
