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.
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.
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
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
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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