tried & true jambalaya recipe?
What's your favourite recipe for jambalaya?
I throw together some red and green large diced bell peppers with cut up raw bacon, cut up red onions, thin sliced fresh garlic and saute all this in some bacon grease. Then I add in some rice, water and some chicken stock. Cook until rice is done. Next I add in some peeled raw shrimp, some cooked ham chunks and some cooked cubed pork loin. If I have a spicy sausage, I throw that into the mix. Next I check to see if salt and pepper are needed. I leave the hot sauce on the table for those who like to add it to their own serving.
Usually serve this with a nice mixed greens salad and some hot crusty bread with blackened seasoned butter and cold beer in the bottle. YUM.
How about Creole, a very close cousin to jambalaya? My aunt has been making this masterpiece since I can remember.
1 stick butter
1 cup flour
Make roux to a dark brown
1 1/2 lb shrimp
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
2 pods garlic, chopped
1 large or two small bay leaves
1 large can peeled tomatoes
1/2 cup catsup
1 4 oz. can tomato sauce
1 6 oz can tomato paste
1 tes sugar
Shrimp stock about a qt. You can take the peels from the shrimp even if you don't have the heads, boil them awhile and that will do, or just use water.
1/2 tes dried basil leaves
Salt, pepper and Cayenne pepper
Couple shakes of Tabasco
Chopped green onions to sprinkle on top
chopped parsley sprinkled on top
Hot cooked rice
Make roux, add onions, bell pepper, garlic and celery. Coiok until wilted. Add tom paste and fry for five min. Add salt, peppers, bay leaf and basil. Add tomato sauce and stock. Cook for forty minutes or until oil comes to top. Add shrimp and cook another thirty minutes. This can be made ahead and frozen omitting shrimp. Thaw, add shrimp and cook for 30 min. Sprinkle each dish with a little chopped green onion and parsley. Serve over rice.
I start by browning some sliced andouille sausage in a large dutch oven. Take them out to drain and add seasoned chicken legs, whole or split. Brown them well. Drain most of fat, as they sit on a plate. Add some veg oil, and add the trinity, chopped onion, celery and green pepper. Salt it, then let it cook all the way down, the veggies are browned and have given up. To that I add some chopped garlic, and ground pepper. Next I'll add a can of tomatoes, usually crushed. Deglaze and cook it down a little, then I add about 4 cups of chicken stock, two bay leave and add the chicken pieces and juices they accumulated on the plate. Throw in the sausage, and add 2 cups of long grain rice. Bring to a boil, cover and reduce to simmer for at least an hour. Stir it up every now & then, to make sure the rice isn't sticking to the bottom. If I were adding shrimp, they would go in after the rice has absorbed most of the liquid, and turn the pot off, and keep it covered for another 10 mins or until shrimp are cooked. Taste to season, if needed.
I've used Emeril's recipe to great success. I alter it to suit my needs, often I just use sausage and chicken and leave the shrimp out. I've never put the celery in there, I don't miss it. I sometimes like to add some fresh jalapeno at the end (I like it spicy). I find it important to use a really good and spicy andouille sausage. I buy them fresh from my butcher who make them in house and cook them before throwing them in at the end (these one's are raw). I sometimes like to grate a little parmesan on top at the end. Best of luck, it's a really easy dish makes for great leftovers and is hard to screw up.