Recipe

Eggplant Jambalaya Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 9 months, 1 week ago This is a nontraditional Jambalaya recipe based on a New Orleans classic which is usually made with chicken and sausage. Note: Although Jambalaya has a Spanish influence, is also has strong roots in Africa made with a saute' of spicy meat and veg... More Prep:20m Cook:40m Servings:6	Linda2230
	a taste of new orleans wa mediterranean twist

Does this look good? Yeah! / Nope

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Ingredients

1/4 cup olive oil

1 yellow onion, finely chopped

1 red or yellow bell pepper, seeded and finely chopped

2 celery stalks, finely chopped

1/2 lb smoked ham, cut into 1/2 inch dice (I suggest using Tasso Ham, it would be a realy good choice if you can find it.)

3 cloves garlic, minced

2 large bay leaves

11/2 tsps minced fresh oregano (or 3/4 tsp if you are using dried)

1 tsp minced fresh thyme (or 1/2 tsp if you are using dried thyme)

1/4 tsp cayenne pepper

3/4 cup chopped green onions, including the tender green parts

1 small eggplant about 1/2 lb, peeled and cut into 1/2 inch dice

1 can (14 oz) dice tomatoes, with the juice

1/2 cups chicken stock (preferrable homemade) If you are preparing this as a vegetarian dish, leaving out the ham, then you can use vegetable stock.

1 cup uncooked long-grain white rice (I have been using Jasmanti rice, I really like the flavor)

Sea salt and ground pepper to taste

Directions

In a deep nonreactive saute' pan with a tight-fitting lid, warm the oil over medium heat. Add the yellow onion, bell pepper, celery and the ham, if you are using, and saute' stirring frequently, until the vegetables are very tender and lightly browned, about 10-15 minutes.

Add the garlic, bay leaves, oregano, thyme, cayenne and cook, stirring, just until the garlic releases its fragrance, about 2 minutes. Stir well and season with salt and pepper. Raise the heat to medium-high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring, for 20 minutes. (Don't cheat and take a peak under that lid any sooner than 20 minutes, smile) After 20 minutes has passed you can uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes longer.

Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.

Note: The picutre shown is not my picture, but it is a picture from the recipe book. I will submit my own picture soon. :o)

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Comments

jimrug1 9 months, 1 week ago said:
This sounds great Judy. My mouth is watering. The Flavor combos are wonderful. Can't wait to try it.... Thanks for sharing the recipe.... Luv ya .. Jim

linda2230 9 months, 1 week ago said:
Thanks Jim, love you too! I will be visiting there in April. I will send you an email as soon as I know the dates for sure. :o)

bluewaterandsand 9 months, 1 week ago said:
This is fantastic. I'm always looking for new eggplant recipes.

conner909 9 months, 1 week ago said:
Looks great...love eggplant. Have never seen Tasso ham here in Calif.Thanks for sharing!

juels 9 months, 1 week ago said:
Looks and sounds mouthwatering! I love eggplant, will be trying this for sure! Added to the "taste of eggplant" group for you.

linda2230 9 months, 1 week ago said:
Thanks Conner909 & Julia! Conner909, you should be able to find Tasso Ham in CA depending on where you are located in CA. You might try a store that sells Cajun foods. Tasso is a Cajun cured ham that is used in place of regular cured ham in New Orleans in a lot of recipes. If you are feeling ambitous though, here is a link that has the instructions on how to make it:
http://porkandwhiskey.wordpress.com/2007/07/19/tasso-ham/. Take care, Judy

wynnebaer 9 months, 1 week ago said:
Sounds great..Thanks for sharing..:)

lunasea 9 months, 1 week ago said:
Another winner, Judy - you have a talent for making me so hungry. I love eggplant and your jambalaya flavors are right on. I love tasso ham - oh yeah! Saving this one to try soon, too. High 5 and flagged ya for beauty. Great pic! Bravo, my dear.... :) ~Vickie

gagagrits 8 months, 4 weeks ago said:
How did I miss this one, this is right up my alley, I love tasso and eggplant, I am so glad this caught my eye as I was passing by. Sounds like dinner tomorrow nite, Thanks.....:)

jo_jo_ba 3 weeks, 5 days ago said:
YUM! Love Jambalya, may try with veggi ham!!

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