Jambalaya - A True Cajun Classic

There are those that believe that Jambalaya is an American version of Paella. It is not. I first tried this wonderful dish in New Orleans and I have cooked it more times than I care to remember. For me Jambalaya shouts of the summer,although it is a southern larder dish. Anything goes in it as long as you have the basics of Rice, Tomatoes & the Trinity of Onions, Celery & bell peppers.

The origins of Jambalaya date back from the 1700's. It is a combination of Arcadian (French settlers from Novia Scotia,who moved to Louisiana) and
African (Slaves who worked the plantations). Meat scraps from the dinner table,included ham (Jambon/Jamba) where placed into a big pot, wild ingrediants such as Herbs,Tomatoes & Rice where added. The plantation owners of French extraction, used terms such as 'A La and ' Voila ' and African slaves called rice ' Ya ' Now we have Jamba/la/ya

Cajun Jambalaya: Serves 6 - 8

4 Cloves Of Garlic - Finally Chopped
60g Butter
250ml Chicken Stock
2 Small Red Chillis - Finally Chopped
2 Large Tomatoes - Chopped Roughly
1 Tsp Garlic Salt
1 Tsp Paprika
1 Tsp Cayene Pepper
3 Good Quality Smoked Sausage/Chirozo Or Andouille Sausage Sliced
4 Large Chicken Breasts

Simply cook the trinity of Green Bell Peppers, Celery & White Onion as well as garlic in butter until softened. Then add spices, Chicken & sausages and gently brown. Add the chopped Tomatoes and cook through & break down. Moisten with chicken stock.

In a seperate pan cook 450gms of easy cooked long grain rice in salted boiling water or chicken stock. Once cooked combine all the ingrediants in a large dish,add further chicken stock to prevent meats,veg & rice from drying out and cover. Gently cook covered on a very low heat either on the hob or oven (Hob:lowest heat. Oven:Gas Mark 2 0r 300 degrees F/130 Degrees Cfor 15 minutes.
Before serving you can add large cooked prawns and sprinkle well with chopped flat leafed parsley & fresh lemon juice and if available Louisiana Crystal Chilli Sauce

Cooking The Cajun Holy Trinity

One of the first things before embarking on Cajun cooking is the Holy Trinity. This is the base ingrediants for most Cajun & some Creole recipes. It is a vital
part of the cooking and if authenticity is your thing when working in the kitchen,then this trinity must not be left out if you want your finished dish to taste & feel like real Louisianan food.

The Holy Trinity consists of equal parts of onion, celery and green bell peppers.

These three simple ingrediants are used to create the foundations of Gumbo's Jambalaya, Soups & Cassaroles.

Simply take a large pan on a very low heat and gently cook the onions, celery & peppers until softened in olive oil, remember not to allow the trinity to darkly colour or worse burn ,this will impart a bitter taste to the basis of your dish. The Trinity when cooked should have traslucent onions & celery & peppers that still have ' bite ' when tasted.

Now we're ready to really start cajun cooking, Lets go...