Jambalaya
From ltiblierjr 9 years ago
- 1 hr to make
- Serves 6
Jambalaya was created in Louisiana and has its origins in Spanish paella. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. This recipe I use a 5 gallon pot. Read more .you can easily double or triple this recipe See less
Ingredients
- 2 lbs of Meat (shrimp,chicken,turkey) optional if you want vegan meal shopping list
- 1 lb of Andouille Sausage or any good Cajun Sausage (spicy or mild) optional shopping list
- 3 cups of Stock (shrimp,chicken,turkey) optional vegetable stock shopping list
- 3 cups of tomato sauce shopping list
- 6 cups of rice (long grain){ I like to use 5 minute rice when I'm in a hurry,it cuts cooking time down to 30 minutes} let me add, you have to cut the liquid ingredients by half, all the way around shopping list
- 1 28-ounce can of tomatoes diced or whole tomato (can use fire roasted or flavored) {whole tomatoes can be diced} shopping list
- 3 cups of "The Trinity " (50% onions, 25% celery, and 25% green or red bell pepper {1 large onion,2 stalks of celery,1 medium bell pepper} shopping list
- Olive Oil, butter, or vegetable oil shopping list
- cayenne pepper to taste shopping list
How to make it
- If you prepare your own Stock, which I highly recommend, then do this step about 3 hrs ahead of time. If you need a good recipe for stock find it here on my page. If you did make your own stock get the bones out of your meat and take the skin off ,you can leave some skin if you like. If it's seafood you want to add it towards the end.
- Cut the sausage in thick or thin circles or chopped and diced, as you like..after all, presentation is always something to consider.
- Once it's sliced, add to a large pot, using the oil sparingly, on high heat.
- Start preparing "The Trinity", you'll have to give the sausage a stir cause you really want the bottom of the pot to get sticky, as the fat renders from it.
- After you get your vegetables cut, put them in, now hopefully, you've allowed the bottom to get a little sticky from the sausage..NO WORRIES..as "The Trinity" starts to sweat..scrape the bottom of the pot it takes a little work but all that flavor dissolves, right into a liquid state again..just adding that RICH FLAVOR.
- Now it's time to add the stock and tomato sauce, drain the canned tomatoes, add them to the pot. Bring the pot to a roiling boil, then add the rest of the ingredients. If you used regular long grain rice, turn pot down to low heat, Stirring the rice until the pot stops boiling, then cover.Leave it alone for 30 minutes,then check,if it's OK. If you smell a little charring from the rice, give it a stir if you think it's burning, if the heat is low enough it shouldn't burn (If you used the instant rice cover and wait for ten minutes before serving)
People Who Like This Dish 3
- CateyG Chicago
- mommabaker Nowhere, Us
- clbacon Birmingham, AL
- ltiblierjr Jackson, MS
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