wanna make some jambalaya for a rose bowl party tomorrow. does anyone out there have a recipe they can vouch for.
thanks in advance!
Here's an Emeril recipe that I've used. I tossed in some shrimp also and used shrimp stock instead of water.
1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.
The technique is good, but depends too much on the seasoning in the sausage--all right if you've got highly smoked & seasoned good stuff, but the results will be disappointing if your using supermarket boring stuff. At a bare minimum, you'll need to add garlic, a little bit of chopped celery, some thyme, and black pepper. I use both cayenne and pepper sauce; the vinegar in the pepper sauce adds a balancing acid/sour note. Also, I don't just coat the rice; I cook it until it's browned a bit. Finally, if your sausage is kinda plain, you might want to use stock instead of water.