Seeking a Great Jambalaya Recipe
- Murray Feb 4, 2005 11:35 AM
Because the ones that I have are just "meh." Are there any goodies out there?
Thanks in advance!
file powder in jambalaya? what does that add? rosengarten is barking mad. good mention of tasso and the need to fry the rice before adding liquid, but overall this recipe is junk.
beef stock? cubes of unseasoned lean pork that will turn into sawdust? cooking oysters for nearly an hour? cumin? chili? is this tex mex? maybe he means cayenne. and there is so much crap here for so little rice. well cooked rice that carries the seasonings is so important.
there are many interpretations of jambalaya but steer clear of this garbage. the best introduction to louisiana food that i've found is gumbopages.com, a personal compilation that i might disagree with here and there, but its heart is in the right place.
oh. you know what? sometimes when he writes about ethnic foods i know anything about, i think he makes quite weird recommendations like using korean style miso insted of chili sauce in bibimbap, but he's so reliable about american comfort foods i grew up on i figured he might have done well with this.
A coworker of mine attended the New Orleans School of Cooking over 20 years ago and brought back a recipe for jambalaya. We live in a Mid-Atlantic state where andouille sausage is not readily available. The following is given from memory since I've lost the copy of the recipe that I was given.
extra virgin olive oil
2 pounds of boneless chicken thighs
1 pound of kielbasa (in place of andouille)
1 large onion, diced
2 green bell peppers, diced after removing stems and seeds
2 or 3 ribs of celery, diced
several cloves of crushed garlic
2 Tbs mild paprika
cayenne to taste (1/4 to 2 teaspoons)
2 or 3 bay whole bay leaves
1 teaspoon of thyme
1 1/2 cups of converted rice
Slice the sausage into circles about 1/4" thick. Brown the chicken in a 5-quart Dutch oven with enough olive oil to cover the bottom of the pot. Remove chicken to a plate, and caramelize the sausage in the pot. Remove the sausage to the same place as chicken when the sausage is browned.
Add the trinity (onion, bell pepper and celery) to the pot and saute it. Add the crushed garlic cloves to the pot with the trinity for a few before adding about 2 1/2 cups of water. Add the paprika (for color) and bay leaves to the pot. (Make sure you count the bay leaves so that you know how many to remove before serving.) Add the chicken and sausage back to the pot. Allow the ingredients to simmer in the covered pot for about 20 minutes. Remove the chicken and cut in to bite sized pieces before adding back to the pot. Add the thyme and the rice, and bring to a boil. Lower heat to a simmer at once when boiling occurs. Cook the rice for 30 minutes in the covered pot. Remove the finished product from the cooking surface and uncover to remove the bay leaves, stir the jambalaya before serving. Let the diners add the amount of salt and black pepper to their taste.
Here is a straight chicken jambalaya - a brown one:
One day ahead - make chicken stock and reserve thigh/leg meat
Day of - Slice andouille into half disks, sautee with WHITE onions over med hi until really brown, deglaze with 1/2 cup white wine, reduce to sec
Add JASMINE rice and 6 cloves minced fresh garlic, sautee until lightly fried/golden. Add celery 3/4 of the way through frying rice.
Add red & green bells, 2 fresh bay leaves, small can of drained ro-tel tomatoes, chopped shrimp pieces of choice, chicken meat, salt, pepper, cayenne (no need for paprika).
Stir in and add chicken stock. Undercook rice by 1 min, add chopped green onions, then fluff all ingredients and let sit for 15.
Alternatively, you can add more and more seafood and use crustacean or seafood stock. This is moving toward Paella, of which Jambalaya is certainly derived.
Thanks, guys! I ended up setting aside my general annoyance for anything Emeril and using his chicken and sausage recipe. The flavor was very good and the texture was decent. I always, always have problems with some of the rice being too crunchy at the end of the suggested cooking time. It happened this time too, even though I used a friend's super-duper stove and cookware. Maybe it's me?
At any rate, I appreciat the recipes and I'm looking forward to experimenting!