Jambalaya… By Lucy Simmons and a New Orleans Creole Jambalaya….

By lucy  , ,   ,

April 8, 2014

I first discovered this recipe when I was on holiday in Dominican Republic. It's a spicy dish which includes sausages and chicken, as well as a rice base and seasoned with cayenne and black pepper. The rich tomato sauce brings the whole dish together. I have also included Simon's version from the Creole and Cajun influenced area of New Orleans. Jambalaya provides this area with a basic recipe into which they can toss virtually anything from the refrigerator from left overs to foods that are about to turn. They say if some people's Jambalaya is dark brown whilst others is brighter red - its simply because no two recipes are alike.

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 Generous

Ingredients

225 Grams Long grain rice

2 Medium Chicken breasts

4 Medium Pork sausages

1 tsp Cayenne pepper

1 tsp Black pepper

3 tbsp Sunflower oil

1 Medium Onion

1 Medium Pepper

1 Cloves Garlic

450 Grams Fresh tomatoes

1 tbsp Tomato puree

400 Grams Long grain rice

1 Kg Ham

1 Kg Smoked spicy sausage

1 Medium Onion

100 Grams Green bell pepper

1 Handful Fresh parsley

2 Medium Celery sticks

5 Cloves Garlic

3 Medium Tomatoes

1 tsp Dried thyme

2 Medium Bay leaves

Scattering Sea salt and freshly milled black pepper

Directions

Jambalaya.

1) Prepare and cook the rice (according to the packet).

2) Skin the chicken breasts and slice into 1cm wide strips.  Cut each sausage into 4 and roll the chicken and sausages in the cayenne and black pepper.

3) Fry the meats gently for 4 minutes in 1 tbsp of oil, turning from time to time.  Set aside in a large bowl.

4) Heat the remaining oil in the same large frying pan, soften the onion and add the pepper, tomatoes and garlic and cook for 3-4 minutes.  Then add the tomato puree, stir and simmer for 2 minutes.

5) Combine the meats with the tomato sauce and cook until piping hot.

6) Mix together with the rice or you can can put the Jambaya on top of the rice.

 

New Orleans Creole Jambalaya.

In a heavy bottomed  flameproof casserole with a tight lid, brown off the ham and sausage, then pour off excess dripping.  Add the onion and sauté for about 3 minutes until softened.  Add the green pepper, celery, garlic, tomato, parsley, thyme and bay leaves and season with salt and black pepper.  Bring the mixture to a boil, stirring it for about 5 minutes.  Add the rice along with 600 mls of water.  Cover and set over a low heat for 25 minutes.  Do not peak until this time has passed, check that the rice is cooked and all the liquid has been absorbed, fluff up with a large fork and serve.  Ideal dish for a simple supper and a real gem for a large gathering or party.

So as Lucy shared you can literally play with all sorts of ingredients, Crayfish, different meats and flavoured sausage the list goes on.  Enjoy 🙂

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