Homemade Jambalaya


Thanks to my wife, I recently came across a recipe for jambalaya. We had never tried jambalaya before, but it sounded good and our friends said it was a great dish. So we got all the ingredients together and cooked it up. It was awesome! I loved the way the meats, rice and vegetables tasted together, especially with the creole seasoning adding some kick. We don’t like green onions, so we left those out. Instead of ham, we used shrimp, and it turned out great. Here’s the recipe. This is not my recipe. It comes from www.ourbestbites.com under the pork section. Thanks for the recipe, and here it is for you.

2 1/2 c. white rice
5 c. water
2-3 Tbsp. butter
1 green pepper, chopped
1 medium onion, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
A lot of garlic (probably 5-6 cloves), minced
1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage)
1/2 lb. ham (you can also substitute leftover fauxtisserie chicken, shrimp, or other shellfish; however, you’ll also need to compensate for the smokey flavor and the salt from the ham, so be prepared with liquid smoke and salt to taste. And you’ll want it to have a distinct smokey flavor.)
1 8-oz. can tomato sauce
Tony Chachere’s Creole Seasoning (you could use another Cajun or Creole seasoning, but this brand is widely accessible and cheap) to taste
Combine rice and water in a medium-large saucepan and cover with lid. Bring to a boil and then reduce heat to low and cook 20 minutes or until rice is cooked. Remove from heat and allow to stand an additional five minutes.

While rice is cooking, finely chop sausage and ham (in your food processor if you have one) and set aside. Melt butter over medium heat in a very large skillet. When butter is hot and bubbly, add onion, green onions, green pepper, and celery and cook until tender. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Now start seasoning with the Cajun seasoning. It’s hot, I won’t lie, so if you find that it’s getting spicy enough for your taste but it’s still not salty enough, leave the Cajun seasoning alone and just finish seasoning it with Kosher salt. Cook for about 10 more minutes, stirring frequently. Serve and enjoy! And be sure to save some leftovers–it tastes even better the next day!

Advertisements

One thought on “Homemade Jambalaya

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s