Recipes A to Z....."J" is for Jambalaya

Creole Ancestry

Although there are different contexts and different meanings of the word Creole, New Orleans and Louisiana Creole seems to be a broad ethnic group of people of all races who share a French or Spanish background.

Although we think of New Orleans jambalaya as being Cajun cuisine, it is prepared differently than its Cajun counterpart. Read more about the differences at http://www.gumbopages.com.



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farm3.static.flickr.com

Shrimp Jambalaya

1 cup diced onions

1 clove garlic

3/4 cup diced green pepper

1 cup diced cooked ham

1/4 cup butter

2 chicken bouillon cubes

1 1/2 cups boiling water

Dash cayenne, cloves and nutmeg

1/2 teaspoon thyme

1 1/2 teaspoons salt

1/4 cup chopped parsley

3 1/3 cups (28 oz) canned tomatoes

2 cups (about 19) oysters and liquid

1 1/2 pounds fresh shrimp, shelled and deveined

2 2/3 packaged precooked rice

Saute onions, garlic, green pepper and ham in butter in deep saucepan. Cook until vegetables are tender.

Meanwhile dissolve bouillon in hot water. Add seasonings, parsley and tomatoes. Bring to a boil, then simmer for 10 minutes.

Add oysters, liquid and shrimp. Simmer 3 minutes. Bring to a slow boil. Stir in the rice. Cover, remove from heat and let stand for 5 minutes. Makes 8 servings.

img.timeinc.net
img.timeinc.net

Variations of Jambalaya

Most recipes I have found follow the above with a few variations.

Meat

Instead of ham, 8 oz. of kielbasa sausage, halved lengthwise and cut into 1/2 inch slices

Spices (original recipe plus)

Add 1/2 teaspoon dried basil

1/4 teaspoon ground red pepper

1 bay leaf

wholefoodsmarket.com
wholefoodsmarket.com

Another Variation

Meat

Add 1 chicken breast and 2 thighs

Smoked sausage or 4 links chicken sausage

Spices (original recipe plus)

4 cloves garlic

1 Tablespoon ground cumin and chili powder

Vegetables

1/2 pound okra

green onions, as garnish

img.foodnetwork.com
img.foodnetwork.com

One More Variation of Jambalaya

Meat

6 oz. smoked ham

6 oz. smoked sausage, instead of shrimp

Spices (original recipe plus)

Add 1 teaspoon mustard seeds

1 teaspoon dry mustard

4 Tablespoons fresh cilantro, finely chopped

Rice

2 cups mixed long-grain and wild rice

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2 comments

rmcrayne profile image

rmcrayne 7 years ago from San Antonio Texas

judydianne, I included this link on my Vegetable Soup hub too, okay? So I have a capsule with your chili, lentil, soup, and jambalaya hub links.


judydianne profile image

judydianne 7 years ago from Palm Harbor, FL Author

Thank you so much, rm. I'm glad you like them.

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