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
No comments:
Post a Comment