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There are several methods to making jambalaya, and I am sure people will argue until the end of time as to which is better, but personally I like them both. The first type, which is what I made, is known as Creole-style or red jambalaya which includes tomatoes. The second type, Cajun jambalaya, is brown in color and does not have any tomatoes added.
Red jambalaya is very easy to prepare and can be made in one pot, though I tend to fry my sausage separately to ensure that it is well done. That's just my choice though, you can do it either way. I chose to use ham and andouille sausage for mine, but there are a number of different meats and seafood you can use, it is all a matter of personal taste and what you have available.
I've included the recipe after the jump, as well as some suggestions as to how you can make this dish suit your personal preferences.
Red Jambalaya
- Meat / Seafood - You can use chicken, ham, sausage (andouille or chorizo are best, IMO), shrimp, fish, or pretty much anything your heart desires. Alligator is common in Louisiana (not so much where I live), and I have seen some recipes call for turkey, lamb, or even beef, though that is pretty rare. You can use your own discretion as to how much meat and seafood to use, but as a general guide, for 4 servings I would suggest about 2 cups of total cooked meat.
- 2 cups holy trinity
- 3 small or 2 medium tomatoes, cubed or diced
- Up to 1 cup of other vegetables, if you choose. I used 1 cup of okra in mine
- Creole seasoning to taste - at least 1 tbsp, but as much as you like
- 2 1/2 cups vegetable, chicken, beef, or fish stock. (Again, your choice depending on your chosen ingredients and flavor preferences)
- 1/2 cup tomato paste
- 1 cup long grain rice
If your pot is completely dry, add a touch of oil before proceeding. If there are fats or juices remaining in the pot, you can skip that step. Add trinity mix and saute for a few minutes until onions are slightly translucent but not brown. Add tomatoes, seafood and other vegetables (if using), creole seasoning, broth, and tomato paste. Bring mixture to a boil, then add rice. Reduce heat to minimum, cover with lid, and simmer until rice is cooked through - this will take 20 minutes to 1/2 hour. Avoid lifting lid, but do check quickly once or twice to make sure there is enough liquid for the rice to finish cooking.
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2-18-2007 @10:57PM MikeB said... Jambalaya (Creole style) is one of my absolute favorite dishes. The recipe we use is adapted from one we found in Cooking Light this last year. It is pretty much the same as what you describe, though. We have found a couple of great chicken andouille sausage brands that really cut the fat down (but it still tastes great). The only thing we get annoyed with is that the brown basmati rice we use has taken well over 1 hour just to get to where it is edible (but still with some bite/chew).
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1160584
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2-19-2007 @9:33AM Dan said... I ate at K-Pauls in NOLA in the eighties.
The rice was separate, with the red jambalaya on top. I really like it this way. And, despite the prevalence of cooking the rice in the dish itself, I find that keeping the rice separate allows: perfect cooking of the rice outside of the dish, and leftovers do not produce overcooked rice when reheated. You can always mix the rice into individual servings if you want... the fact that the rice does not soak up the flavor is something I like in the contrast of this dish.
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2-19-2007 @8:12PM Vanessa said... I make the same thing only I call it Gumbo. Check out the recipe at:
http://www.whatgeekseat.com/wordpress/2006/12/04/gumbo/
If you have a serious aversion to okra you could leave it out. But I love it. My source of inspiration was Paul Prudhomme.
Laissez les bons temps rouler!
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