A savoury dish from the southern part of the United States. Basically, a mishmash of various cultures; West African, Spanish, French and Native American. Necessity was the mother of invention and jambalaya was the result of attempts from several rice-based dishes especially the Spanish paella, French pilau, other cuisines including pilaf, risotto and Hoppin' John (black-eyed peas and rice dish with bacon). There are many variations of jambalaya, but the main one depends on the geographic location cooked with the availability of local ingredients. Either the creole red tomato-based in New Orleans or cajun deep and dark brown without tomatoes found in the rural parts of south Louisiana. Jambalaya is popular at tailgate parties, music festivals, sporting events and holiday feasts.
Traditionally, made with long-grain rice grown in Louisiana. Though some use basmati, jasmine, arborio or even brown rice. The most common meat in jambalaya is andouille (smoked pork sausage), often paired with chicken and seafood. Like most creole or cajun dishes, the base of jambalaya includes the holy trinity (onion, celery and bell pepper). Additional flavour comes from garlic, stock, hot sauce and spice seasonings. This one pot rice dish with an assortment of meats, seafood and vegetables is hearty, delicious and satisfying.
Traditionally, made with long-grain rice grown in Louisiana. Though some use basmati, jasmine, arborio or even brown rice. The most common meat in jambalaya is andouille (smoked pork sausage), often paired with chicken and seafood. Like most creole or cajun dishes, the base of jambalaya includes the holy trinity (onion, celery and bell pepper). Additional flavour comes from garlic, stock, hot sauce and spice seasonings. This one pot rice dish with an assortment of meats, seafood and vegetables is hearty, delicious and satisfying.
      |       |
Sausage and Shrimp Jambalaya
(Serves 6)
Ingredients:
2 cups basmati rice (rinsed)
250 grams andouille sausage or any smoked sausages of choice (thickly sliced)
500 grams shrimps
2 large onions (chopped fine)
2 stalks of celery (chopped fine)
1 green bell pepper (chopped fine)
1 heaped spoonful chopped garlic
2 large tomatoes (chopped)
2 teaspoons Tabasco
2 teaspoons cajun spice mix
1/2 teaspoon old bay seasoning
1 bouillon cube (10 grams)
1 teaspoon smoked paprika
freshly cracked black pepper
4 cups chicken stock
few parsley leaves (chopped)
few onion greens (chopped)
1/4 cup olive oil
salt
Method:
Shell and devein the shrimps leaving the last segment with the tail attached. Wash, season with salt and old bay seasoning. (Use salt sparingly since old bay seasoning contains salt too.)
Heat oil in a thick wide-bottomed pan and brown the sausages. Then, add the onions, celery and green bell pepper. Once soft, stir in the garlic until fragrant. Mix in the tomatoes, smoked paprika, cajun spice mix and bouillon cube. Ensure to crush the cube. Incorporate the rice and coat grains well with oil. Pour in 4 cups of stock and stir to distribute the rice evenly. Sprinkle Tabasco, freshly cracked black pepper and salt. Cover and cook on medium heat till most of the stock is almost absorbed.
Gently stir rice and spread the shrimps all over on top. Cover and let shrimps with rice continue to cook, about 5 minutes. By this time, most of the liquid will be absorbed. Switch off the flame, cover and allow to rest for 10 minutes.
Serve hot garnished with parsley leaves and onion greens.
Note:
(Serves 6)
Ingredients:
2 cups basmati rice (rinsed)
250 grams andouille sausage or any smoked sausages of choice (thickly sliced)
500 grams shrimps
2 large onions (chopped fine)
2 stalks of celery (chopped fine)
1 green bell pepper (chopped fine)
1 heaped spoonful chopped garlic
2 large tomatoes (chopped)
2 teaspoons Tabasco
2 teaspoons cajun spice mix
1/2 teaspoon old bay seasoning
1 bouillon cube (10 grams)
1 teaspoon smoked paprika
freshly cracked black pepper
4 cups chicken stock
few parsley leaves (chopped)
few onion greens (chopped)
1/4 cup olive oil
salt
Method:
Shell and devein the shrimps leaving the last segment with the tail attached. Wash, season with salt and old bay seasoning. (Use salt sparingly since old bay seasoning contains salt too.)
Heat oil in a thick wide-bottomed pan and brown the sausages. Then, add the onions, celery and green bell pepper. Once soft, stir in the garlic until fragrant. Mix in the tomatoes, smoked paprika, cajun spice mix and bouillon cube. Ensure to crush the cube. Incorporate the rice and coat grains well with oil. Pour in 4 cups of stock and stir to distribute the rice evenly. Sprinkle Tabasco, freshly cracked black pepper and salt. Cover and cook on medium heat till most of the stock is almost absorbed.
Gently stir rice and spread the shrimps all over on top. Cover and let shrimps with rice continue to cook, about 5 minutes. By this time, most of the liquid will be absorbed. Switch off the flame, cover and allow to rest for 10 minutes.
Serve hot garnished with parsley leaves and onion greens.
Note:
- Smoked paprika used in the dish, ordered from Amazon: https://amzn.to/2ZTL9h7
- Old Bay Seasoning: https://amzn.to/2CLnCpL
- Club House Cajun Spice Mix: https://amzn.to/30SddQX
