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Jambalaya Recipe
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Jambalaya Recipe
Jambalaya is one of those great one pot meals that has a little bit of everything in it and only has a couple of solid rules. Meats can consist of anything that Walks, Crawls, Flies, or Swims. I think that covers everything.
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There are two basic schools of thought when it comes to a jambalaya
recipe and that is Creole Style with Tomatoes or Cajun
Style without Tomatoes. There is a third way to make it that is not as common but ill throw it in as well.
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Creole style jambalaya recipe sometimes called “red jambalaya” is more typical of what your will find in a restaurant. Its made by adding meat first to cook then adding vegetable and tomatoes. Seafood if added is the very last thing to go into the pot as it will only take a couple of minutes to cook. Next rice and stock are added usually it’s a one for one with 1 cup of rice to 1 cup of stock. This is brought to a boil and then lowered to a low simmer with just enough stirring to keep the bottom from burning. If you try this with a thin pot it will burn, that is why you will see most of the jambalaya recipes call for a cast iron pot. Let it simmer till the liquid is all absorbed by the rice. This takes about 30 to 60 minutes depending on how big of a batch you are making.
A Cajun style Jambalaya Recipe tends to be more prevalent in the southern parts of Louisiana and are more of a brown color because of the lack of tomatoes and the fact that the meat is browned in the cast-iron pot. This style starts off the same by browning the meat in the cast-iron pot and then removing the meat. A small amount of vegetable oil is added to sauté the trinity of vegetables which is (green bell peppers, celery, and onions). Not to much oil here we just need to add enough to sauté the vegetables. The you add your spices, meat, and stock and bring it to a boil. Dump in the rice, cover and reduce to a low simmer with out stirring. When the rice is done the Jambalaya is done.
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The third way to make a Jambalaya recipe is to cook your vegetables and meat separate pot from the rice. The meat and vegetables are cooked with spices and a little oil while the rice is cooked in a separate pot with a rich stock. This way of making Jambalaya is done to shorten the cooking time and is not recommended if you have Cajun or Creole friends coming over for dinner.
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Well now you know more that 90% of the country about Jambalaya. I hope that you will enjoy the jambalaya recipes that I have put here as much as I have.
So let me answer the big question that I always get. What is the difference between Jambalaya and Gumbo?
Jambalaya: Rice is cooked with the meat and vegetables and is not stirred.
Gumbo: Rice is cooked separate from the meat and vegetables. There is also a lot of stirring going on while making the Roux. Gumbo is more of a stew that is put over the rice. The Gumbo
recipes are a lot more complex to master than Jambalaya
recipe.
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Additional Useful
Information
Simple Gumbo
recipes>
Jambalaya recipes not your thing then try some
chili recipes over at goodchilirecipes.com. Or if you are looking for
something on a lighter side try some of these
soup recipes
this weekend?
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