Jambalaya
From oldgringo 14 years ago
- 20 minutes to make
- Serves 8
This dish has everything! Savory meats cooked in a seasoned rice. A true cornucopia of Cajun goodness.
Ingredients
- 1-1/2 teaspoons salt shopping list
- 1/2 teaspoon pepper, cayenne fine shopping list
- 1 teaspoon pepper, black fine shopping list
- 1-1/2 teaspoons oregano leaves shopping list
- 3/4 teaspoon thyme leaves shopping list
- 1 teaspoon bay leaves; 2 whole leaves shopping list
- 1-1/2 cups onion, white; chopped medium shopping list
- 3/4 cup pepper, bell green; chopped medium shopping list
- 1 cup celery; chopped medium shopping list
- 2 cups stock, shrimp; * See Note shopping list
- 3 tablespoons oil, vegetable shopping list
- 1/2 lb ham, center slice; cut into bite-size shopping list
- 1/2 lb sausage, kielbasa; cut in bite size shopping list
- 1/2 lb chicken breast; cut into bite-size shopping list
- 2 tablespoons butter shopping list
- 1 lb shrimp, medium; shelled and deveined shopping list
- 1-1/2 teaspoons garlic cloves; minced shopping list
- 2 cups stock, chicken; * See Note shopping list
- 1 cup tomato sauce; * See Note shopping list
- 1-1/2 cups tomatoes; peeled, seeded, chopped shopping list
- 1/2 cup onion, scallions; chopped fine shopping list
- 2 cups oysters, shucked; with liquid * See note shopping list
- 2 cups rice, white long-grained; uncooked shopping list
How to make it
- The name, "Jambalaya," [juhm-buh-LI-yah] is a Cajun word derived from French (jambon for ham),Acadian (a la) and African (ya for rice); meaning Ham a la Rice. The recipe for Jambalaya is actually a derivative of the Spanish recipe for "Paella" and cooked with Cajun ingredients, in a Cajun fashion. It may be cooked with a variety of meats.
- Preheat oven to 350°F.
- Combine the salt, cayenne & black peppers, oregano and thyme in a small bowl and mix thoroughly. Add the bay leaves and set aside until needed.
- Chop the onions, bell pepper and celery and reserve until needed. These three aromatic vegetables are what Paul Prudhomme has called the "Holy Trinity of the Cajun Kitchen."
- Prepare or heat the shrimp stock and keep it ready.
- Heat the oil in a pan and add the cut-up ham and sausage. Sauté these until slightly brown.
- Add the chicken pieces and sauté until they are nicely browned.
- Add the aromatic vegetables and sauté until onions are translucent.
- Add butter, garlic and shrimp and cook for about three minutes. until shrimp turn pink.
- Add seasoning and mix well.
- Add the shrimp stock and chicken stock , tomato sauce and tomatoes and cook for about five minutes.
- Add green onions and oysters, stirring well to mix.
- After the liquid has reached a boil, add the rice*, cover and put in 350°F oven for 20 - 30 minutes.
- Note: * the rice must be 1 portion uncooked rice to 2 portions liquid. So adjust stock to include other added liquids as necessary.
The Rating
Reviewed by 4 people-
That is wonderful Richard! 5 forks.
victoriaregina
in USA loved it
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" It was excellent "