Sunday, January 17, 2010

Jambalaya (Cajun Syle)

This is a brown jambalaya, as opposed to the red style usually found in New Orleans, which is Creole style and which contains tomatoes. You need a big cast iron saucepan for this. Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix the rice evenly with other ingredients. This one is in U.S. measures, being a U.S. dish, but this is normally a Euro blog.

6 Chicken thighs.
300 g smoked sausage.cut on the bias into 2 cm pieces.
3 cups long grain rice - uncooked (not basmati or any other asian rice.)
1/4 cup cooking oil
3 medium white onions - chopped fine
6 cups chicken stock.
1 tablespoon salt, or to taste (depending on how salty the stock is)
2-1/2 teaspoons granulated garlic
1 cup spring onions - chopped
1/2 cup green peppers
1/2 cup celery - chopped fine
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
Red pepper to taste
2 tablespoons Louisiana hot sauce

Fry the chicken in cooking oil until golden brown.Remove the chicken. Fry the sausage in the same pan until brown Remove the sausage and excess oil, leaving just enough to cover the bottom of the pot. Add the onions,celery and green peppers and fry until golden brown. Put the chicken and sausage back into the pot with the vegetables, and add 6 cups of stock (note the liquid level). Add the remaining seasoning and simmer covered until the chicken is tender. If necessary, add enough water to bring back to the previous level. Bring back to a rolling boil, and add the rice. Simmer uncovered for about 15 minutes - turn the rice. Cover with tight fitting lid, let steam for 15 minutes, or until the rice is tender. Turn the rice once more, and turn the heat off. Let stand for 10 minutes and then serve.

Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, the liquid should taste a little too salty, as rice absorbs a considerable amount of salt.

6 to 8 generous servings.


Admin - Retail in Dubai said...

Something wrong in the Blog Title?

Slimseun said...

What do you mean, Dave?

nzm said...

We had a chef from Louisiana work in our restaurant kitchen in New Zealand, and she used to make it in almost the same way, except that she used to make a roux to which she then added the stock and all the other ingredients.

It was delicious, but we had to make it clear to diners that it was a brown jambalaya - not a tomato one. People would never read the description on the menu and start to argue with us as to its authenticity!

Slimseun said...


The same to you, mate.

Slimseun said...


Many cooks do make a roux - I find the roux makes it gluey. especially if you don1t serve it immediately. But there are are as many different versions as there are cooks. There is only one restaurant in New Orleans where you will find this type of jambalaya - Cochon.

Deadlyjelly said...

More! More! Love the diversity of your culinary tastes. Have you not eaten anything for the last six months? The Thin Expat doesn't have the same sort of elan at all.


Mary said...

Oh my! That sound really yummy! I feel like pig-ing out today! Tanks for sharing this great recipe. i'd give it a shot for dinner. I hope my husband would love it! :)


許百美 said...

IS VERY GOOD..............................