Any favorite jambalaya recipes?

[Hitch]

I'll be making jambalaya for dinner tonight, thought I'd inquire if any of you folks might have a favorite recipe. For meat, I've got chicken and sausage. I've tried making it before and had mixed results. I haven't found a recipe that jumps out, combined with the fact I may just not be a very good cook.

Perfecting jambalaya I think would be a good prep skill, being able to throw a bunch of veggies, meats, and rice into a pot and make a good hearty meal. One pot cooking appeals to me.

[Dogman]

Do you know how to make a Roux?

[osoab]

Shouldn't it be cooking already?

[Hitch]

Shouldn't it be cooking already?

Maybe that's what I've been doing wrong. I haven't been using a slow cooker, just a pot on the stove top. I've been using tony chachere's creole seasoning as well.

[Hitch]

Do you know how to make a Roux?

Nope, not yet, but I can learn!

[osoab]

You can slow cook on the stove. Outdoor propane burner is easier. I am just a firm believer of long cooking stuff like that. You could try to pressure cook it.

How are you cooking the meat?

[Hitch]

You can slow cook on the stove. Outdoor propane burner is easier. I am just a firm believer of long cooking stuff like that. You could try to pressure cook it.

How are you cooking the meat?

Ah, maybe I should try my pressure cooker. I've been cooking the meat with the rice together in one pot, but lightly cooking the meat in olive oil before adding it.

Thanks for the tips.

[Dogman]

Nope, not yet, but I can learn! Simple only flour and butter plus heat, the hard part is knowing when it it is done and not burning it!

The jambalaya's I have learned to make all use a Roux. As far as recipes I would need to dig for mine, have not made jambalaya in years, but they are simpler than gumbo to make.

[osoab]

Don't cook rice with the meat. Soaks up fat.

http://www.gumbopages.com/food/jambalaya.html



In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

[Hitch]

Don't cook rice with the meat. Soaks up fat.

http://www.gumbopages.com/food/jambalaya.html

OK, tonight's jambalaya came out FANTASTIC. Thanks a lot, osoab. Your post here nailed it. I wish I had a lady friend here to appreciate this with. Many thanks.

[big country]

We really like this recipe in our house:
http://www.backwoodshome.com/recipes/row041113.html

Might be a little late for you, but maybe next time.

Jambalaya Stew
Special Note: Do all of your measuring and dicing before you start cooking. You will then be able to devote all your attention to the progress of this delicate dish.



Special Equipment:
1 seasoned 5-quart Dutch oven with lid
Ingredients: 2 Tbsp peanut oil
3 oz smoked sausage, chopped medium (Andouille, Kielbasa or other smoked sausage)
6 oz smoked country ham, chopped medium
12 oz boneless pork cut into ½ inch cubes
1 medium green pepper, seeded, deveined and diced medium
2 medium onions, diced
4 ribs celery, diced (about 1½ cups)
1 tsp dried cilantro (1 Tbsp of fresh cilantro if you can find it at a decent price)

2 bay leaves
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground cumin
1 tsp Kosher salt
1½ tsp fresh ground black pepper
¼ tsp fresh ground nutmeg
4 cloves fresh garlic, diced fine
1 28 oz can Italian plum tomatoes (drained and chopped)
¾ cup juice from the tomatoes
2 cups Basmati rice, rinsed in cold water and drained
2 cups fresh chicken stock (or 1 cup canned chicken stock and 1 cup of water)
½ cup scallions, chopped
8 oz bay scallops (optional)


Method:
1. Heat the peanut oil over a medium heat, add the sausage and ham, and cook until it's well browned. You will notice considerable shrinkage, but don't be alarmed. This is meant to add flavor and color to the stew, not bulk.
2. Raise the heat and add the pork and saute until the pork loses its pink color and starts to brown.
3. With the heat still raised, add the green pepper, onions, and celery and saute until the onions become translucent. Stir frequently with a good wooden spoon, scraping the bottom to prevent anything that sticks from burning.
4. Reduce the heat to medium and add the herbs, spices, salt, and garlic. Continue cooking the mixture for one minute. Add the chopped tomatoes and continue cooking until the pork is cooked through and tender. This should not exceed 10 minutes because pork, by its nature, is not a tough meat
5. Add the tomato juice, rice, chicken stock, and scallions and allow the mixture to come to a boil. Reduce the heat to bring the mixture to a slow simmer. Put the lid on the Dutch oven and allow the rice to cook for exactly 10 minutes. Remove the lid from the Dutch oven and place the scallops on top of the mixture; replace the lid and continue to cook the stew for exactly two minutes, and remove from the heat. 6. Allow the pot to sit, covered, for 15 minutes before serving, then remove the lid and gently fold scallops into the stew.

[Hitch]

Might be a little late for you, but maybe next time.

Next time was last night. Thanks a lot for this recipe. I used different meats, and scaled it down a bit (just cooking for myself). It was delicious. I just ate the remainder of it a few minutes ago as leftovers for today. The spices I think I did great at. This is a very good recipe.