Anyone out there got a great recipe for Jambalaya? I'm planning a Mardi Gras feast (Mercredi Gras, actually) and would love some pointers as I've never made it before. Would paella rice work in this dish? Also, suggestions for a great cocktail to accompany the meal would be much appreciated.
We tried this recipe twice around the holidays. First time using chicken, second using turkey in place of chicken and "doubled" turkey stock for the liquid. The chicken version was good, but the turkey version was amazingly rich and delicious! The tasso we used was incredibly spicy, so we omitted the red pepper flakes and it was still hot.
I use Paul Prudhomme's recipe, which is quite simple.
Finely chop onion, celery and bell pepper. Put in pot with a little oil and fry over low heat 12 to 15 minutes, Put in uncooked rice and fry for around 5 minutes, then add enough liquid to cook the rice (I usually use water and chicken base), Cook according to rice package directions; add shrimp, if you're using, about 5 minutes before serving.
Protein needing longer cooking (e.g., sausage, chicken, alligator) should be prepared separately and added to pot long enough before it's done to heat through. Use salt, pepper, hot sauce to taste.
And for a cocktail, the sazerac (you may have to substitute ingredients):
Here's a good recipe: http://neworleanscuisine.blogspot.com/2005/03/jambalaya.html
I also like Jeff Smith's recipe although it's a little more involved: http://www.cajunfood-recipe.com/jamba...
Paul Prudhomme's and Justin Wilson's recipes are also worth trying.
I always use a long grain rice including jasmine or basmati, NEVER that wierd converted rice. IMO jambalaya should include ham, chicken plus another meat (sausage, shrimp). Cooking a chicken stock including a ham hock is always a plus.
I prefer a glass of white wine (not too dry, say gewurz or reisling) with jambalaya.