Of course if time is not a problem, then you might want to make a pot of the “real thing” jambalaya like it’s made in New Orleans.
Many years ago when Paul Prudhomme, owner of K-Paul’s Louisiana Kitchen and one of the country’s foremost authorities on Cajun cooking, first started promoting Cajun cuisine, many people felt it would be a passing fad. However, I think we can all agree Prudhomme has taken this down-to-earth cuisine from the bayou to a place of national prominence.
You will notice that both of these recipes contain onions, bell pepper and celery. A combination known as the Cajun trinity, these are a must in Cajun cooking.
So whether it’s a simmering pot of traditional jambalaya or a skillet of quick and easy Jambalaya Stir-Fry, your palate is in for a treat.
2 tablespoons butter
2 tablespoons oil
1 clove garlic, minced
1 cup thinly-sliced green onions
1 large green bell pepper, cut in ¼-inch wide strips
1 large red bell pepper, cut in ¼-inch wide strips
½ cup chopped celery
¾ cup chopped cooked ham
1 pound raw shrimp, shelled and deveined
1 tablespoon lemon juice
1 tablespoon light soy sauce
2 teaspoons cornstarch
1 ½ tablespoons chili powder (or to taste)
Hot steamed rice
¼ cup toasted sliced almonds
Heat butter and oil in a large skillet over medium heat. Add garlic, onions, bell pepper and celery. Cook until peppers and celery are almost tender. Stir in ham. Add shrimp and cook, stirring constantly, 3 minutes or until shrimp change color from gray to pink. Combine lemon juice, soy sauce and cornstarch. Mix well and stir into shrimp/pepper mixture. Add chili powder and mix well. Continue cooking until mixture is slightly thickened. Serve over rice. Sprinkle with almonds.
NEW ORLEANS-STYLE JAMBALAYA
¼ cup oil
1 chicken, cut up or boned
1 ½ pounds sausage (similar to Kielbasa)
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 tablespoon chopped garlic
4 cups long grain rice (do not use short grain)
5 cups chicken stock
2 heaping teaspoons salt
Cayenne pepper, to taste
2 cups chopped green onions
Season and brown chicken in oil (lard, bacon drippings) over medium-high heat. Add sliced sausage and saute with chicken. Remove both from pot. Saute onions, celery, green pepper and garlic to the tenderness you desire. Return chicken and sausage to pot. Add liquid, salt, pepper and other desired seasonings and bring to boil. If using Kitchen Bouquet for brown jambalaya, add 1 to 2 tablespoons. For red jambalaya, add approximately ¼ cup paprika, and you may want to use ½ stock and ½ tomato juice for your liquid. Add rice and return to a boil. Cover and reduce the heat to a simmer. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Cover and steam for an additional 20 minutes off the heat. By this time the rice should have absorbed all the liquid and should be tender. Add green onions.
Email Prudence Hilburn at firstname.lastname@example.org