Jambalaya is an easy one dish meal that can be adjusted to your family's tastes and cooks in about 30 minutes.
Even though the list of ingredients may seem long and intimidating, this is a weeknight fast recipe that is nothing more than chop, sauté and simmer.
One of the great things about this recipe is you can make it to suit your eaters taste. I don't go too heavy on the spices for them, but add more for mine. If you have leftover chicken or pork in the fridge, chop 'em up and toss 'em in.
Let the recipe serve as a starting point for your dish, and mix and match what you want or have.
Cajun versus Creole
Cajun recipes generally developed outside of the city of New Orleans in the surrounding bayou areas and have a more French influence (from the French Canadian Acadians that migrated to the area). Where as Creole recipes developed in and around the city itself and have a wider range of influences including Caribbean and African.
Cajun recipes usually don't use tomatoes, but Creole ones usually do.
This jambalaya is Cajun style. If you want to make it more Creole, add some chopped tomatoes in with the broth.
Jambalaya
Ingredients
- 4 tablespoons butter (margarine, or oil)
- 2 medium onions (diced)
- 6 cloves garlic (minced)
- 2 medium green bell peppers (diced)
- 1 cup celery
- 6 ounce ham (diced)
- 6 ounce smoked sausage such as Andouille or Kielbasa (diced)
- 1 teaspoon salt
- ½ teaspoon ground red pepper (cayenne)
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ½ teaspoon thyme
- 2 cups uncooked white rice
- 4 cups chicken or beef stock
Instructions
- Heat butter, margarine or oil in skillet. Sauté onion, garlic, green pepper and celery. Add ham, sausage and spices. Cook 5 minutes, stirring constantly.
- Add rice and cook 5 minutes, stirring occasionally. Stir in stock and bring to a boil. Reduce heat to simmer and cook until rice is tender (about 20 minutes). Stir occasionally.
- Serve hot. Put a bottle of Tabasco or other Louisiana hot sauce on the table and let diners help themselves.
Until next time, happy eating.
~Audrey
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