Jambalaya

 

I lived in New Orleans for 5 years back in the late 90s.  Rich in culture and flavor, New Orleans is a city that I will always love.  Although I must say I do not miss the August heat and humidity.  Crawfish boils, crawfish etouffee, gumbo, cafe au lait with beignets, jambalaya, coffee with chicory, king cakes,  and pralines  always bring back such wonderful memories.  I still find myself looking for the Lagniappe ( a concept of a small gift given to a customer by a merchant at the time of a purchase that is a staple in New Orleans culture) any time I go to a restaurant.

 

I like my Jambalaya spicy, but this is a toned down version.  Add a little more Creole seasoning and/or hot sauce to your taste.  So cook up some Jambalaya, put on some Jazz, and enjoy the flavors of New Orleans.

 

You can buy Creole Seasoning in most grocery stores, Tony Chachere’s is one that I have used,  or you can make your own by combining:

 
2  1/2 Tablespoons Paprika

2 Tablespoons Salt

2 Tablespoons Garlic Powder

1 Tablespoon Black Pepper

1 Tablespoon Onion Powder

1 Tablespoon Cayenne Pepper

1 Tablespoon dried Oregano

1 Tablespoon dried Thyme

 

This recipe will yield about 2/3 cup of spice, which is more than you will need for this Jambalaya.  I also use it on a variety of meats, French fries, vegetables, etc., so don’t be shy to try it as a spice for other things.

 

 

You can also add the meats as you wish.  Some like just Andouille Sausage, some like a combination of chicken and sausage, and then some like the combination of all three. It is a matter of taste, but I personally like the combination of all three together.  Just change the quantity of meat if you are not using all three.

 

 

Jambalaya

1 onion chopped

1 bell pepper chopped

1 celery stalk chopped

2 Tablespoons chopped garlic

1 tomato chopped, about 1/2 cup  add more if you like a more sweet tomato
flavor

3 Bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce, more if you like the heat

3/4 cup long grain rice

3 cups of chicken broth

salt and pepper

1 Tablespoon Creole seasoning, more if you like it spicier

12 Shrimp, cleaned and chopped

6 oz chicken, diced

5 oz Andouille Sausage sliced

 

 

In a bowl coat the shrimp and chicken with the Creole seasoning, mix and set aside.

 

In a large deep pan heat the oil over high heat, add the onion, celery, and pepper and
cook for 3 minutes.  Add the garlic, bay leaves, Worcestershire, hot sauce, and tomatoes.  Stir in the rice and broth.  Reduce the heat to medium and simmer until the rice becomes tender, about 15 minutes.  Add the chicken, shrimp, and sausage and cook until the meat is done, about 10 minutes.  Adjust seasonings to taste.

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