Sunday, November 21, 2010

Red Jambalaya

This is a very famous Louisiana entree!
     Red Jambalaya or Creole Jambalaya is the common Jambalaya preparation with tomatoes.  Cajun Jambalaya usually has no tomato.  If you are familiar with Paella cooking, then Jambalaya will be easy to make.  Jambalaya is cooked with one pan, in three stages.  Jambalaya is easy to make, it is filling, tasty and pleasing to the eye.  There are a wide variety of Jambalayas, but the technique remains the same.
     Recipe:  Heat a saute pan over medium high heat. 
     Add 6 pats of unsalted butter.
     Add a handful of  bite size pieces of ham.  (Louisiana Tasso ham is best for this recipe.)
     Add a handful of  bite size chicken breast filet pieces.
     Add a handful of thick sliced andouille sausage pieces.
     Cook the meats, till they get some light brown highlights.
     Add 1 handful of large diced green bell pepper and red bell pepper.
     Add a tablespoon of chopped jalapeno pepper.
     Add 2 handfuls of diced onion.
     Add 1 handful of diced celery. 
     Add 6 cloves of chopped garlic.
     Add 3 sliced green onions. 
     Saute till the onions become clear in color.
     Add 1 chopped tomato.
     Add 3 pinches of  tarragon.
     Add 3 pinches of thyme.
     Add 2 pinches of  basil.
     Add 2 pinches of oregano.
     Add 2 pinches of marjoram.
     Add 1 bay leaf.
     Add 1/2 tablespoon of paprika.
     Add 2 teaspoons of cayenne pepper.
     Add 4 pinches of chopped Italian parsley.
     Add sea salt and black pepper.
     Add a splash of tomato juice.
     Reduce the temperature to medium heat.
     Simmer the ingredients for 1 minute. 
     Add a handful of peeled shrimp with no tails.
     Stir the Jambalaya.
     Add 1 cup of chicken broth.
     Add 1 cup of long grain white rice.
     Reduce the temperature to medium low heat.
     Stir the Jambalaya occasionally, till the rice is half way cooked. 
     Add a little more chicken broth if there is not enough liquid to finish cooking the rice.  (Do not add too much broth.  Jambalaya is a rice dish and not a sauce dish!)
     For the second half of cooking the rice, do not stir the jambalaya at all!  It is traditional to let the rice get a little bit crispy on the bottom of the pan. 
     When the rice becomes fully cooked, then the Jambalaya is finished.
     Spoon the Jambalaya onto a serving dish or serve it in the pan. 
     No garnish is needed!
     The flavor is pure Louisiana jambalaya heaven!  The flavors of the meats, shrimp and andouille sausage contrast with the tomato, herbs, cayenne and the Creole/Cajun trinity mixture of celery, onions and peppers.  When you ask for trinity in a Louisiana kitchen, a prep cook brings you diced celery, onion and peppers in a proper proportion.  The Trinity is 2 parts onion, 1 part celery and 1 part bell pepper.  Hooo Dawgy!  This be some fine victuals y'all!  Delicious  ...   Shawna

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