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jambalaya.

January 10, 2012

creoleadj. Cookery . indicating a spicy sauce or dish made especially with tomatoes, peppers, onions, celery,and seasonings, and often served with rice.

I had never tried my hand at any sort of creole cooking, until it was suggested to me to try jambalaya. Jambalaya? My father had a hankering for it, so why not?

My mom thought it would be the perfect idea for us to use a family-friend’s cookbook, as well as the rest of the shrimp my brother had sent for her birthday.

{fresh Alaskan seafood – thanks to David}

Ann Cuiellette is a friend of the family’s, and a creole chef. Last year, she released a cookbook to honor her family heritage after the devastation of Hurricane Katrina. I took a page from her book (literally), and made the best jambalaya I’ve ever tasted.

Jambalaya — courtesy of Ann Cuiellette’s Classic Creole: A Celebration of Food & Family

You will need:
1/2 pound beef smoked sausage (cut into cubes)
1/2 pound ham (cut into cubes)
1/2 pound boneless, skinless chicken breast (cut into cubes)
1/4 c. olive oil
1 c. chopped onion
1 c. chopped green pepper (I was daring and used a yellow pepper)
1/4 c. chopped garlic
2 pounds raw shrimp (peeled and deveined)
1 1/2 c. uncooked long grain white rice*
1 c. tomato sauce
1 c. chicken broth
1 T. ground black ground pepper
2 T. Tony Chachere’s Creole seasoning
3 large bay leaves

*To avoid stickiness, rinse rice grains in cool water before cooking.

Using a large pot on medium heat, saute’ sausage, ham, and chicken in olive oil for about 10 minutes ( just until the meat is lightly cooked on the outside). Add onions, green peppers, and garlic and cook, stirring frequently until they are soft ( about 10 minutes). Add shrimp and cook until shrimp are lightly pink on both sides ( about 10-15 minutes). Add rice, tomato sauce, chicken broth, and mix well. Add black pepper, Creole seasoning, and bay leaves. Also add a pinch of salt, but you don’t need a lot since Creole season contains salt. Turn temperature to low. Cover and let cook for about 15 minutes. The rice should start to absorb the liquid; if it looks too dry, add more chicken broth. Cook until the rice is tender ( about another 20-25 minutes). Turn off heat and let stand for about 15 minutes. Serves 6-8.

{Thanks, Ann! Delicious!}

Keep craving what you love —

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One Comment leave one →
  1. Tara N. permalink
    January 11, 2012 3:50 pm

    This sounds great Maddie!

thoughts

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