Jambalaya is
a popular rice, meat, and vegetable dish enjoyed in America, especially
Louisiana. Jambalaya has been a favorite dish for generations because it is
inexpensive, tasty, and can be altered to include whatever the chef/cook may
have on hand. Seafood is also a common ingredient in Jambalaya, but local
recipes may also include any type of game caught that day.
Although
every family has its own recipe for jambalaya, there are two main categories,
Creole and Cajun. The difference lies in
the order in which the ingredients are cooked and use of tomatoes.
Creole
jambalaya, which is also sometimes known as “red jambalaya,” includes tomatoes.
This dish begins with the holy trinity of vegetables (onion, bell pepper and
celery) and meat being cooked together. The most common meat used for jambalaya
is smoked sausage (andouille) and chicken. Once the meat and vegetables have
cooked, tomatoes, stock and rice are added to the pot. The entire pot is
brought to a boil, covered, and cooked until the rice has absorbed all of the
stock. The resulting mix has a slightly red hue from the tomatoes.
Cajun jambalaya is found in most rural areas of Louisiana, whereas Creole jambalaya is more popular in New Orleans and the surrounding areas where Creole culture is more prevalent.
The exact origin of jambalaya is unknown; it is most likely the result of multiple ethnicities mingling in the port city of New Orleans centuries ago. Jambalaya is similar to Spanish paella, which was brought to the area by Spanish explorers. Saffron, which is the main spice used in paella, may have been difficult to find in the new world and may have been replaced with tomatoes to create what we now know as Creole Jambalaya.
Research Source: About Food Reference
I thought it’s
time to bring the taste of New Orleans to the dinner table with this easy one
pot classic, jambalaya. It’s pack with shrimp, andouille sausage and veggies.
Shrimp
Jambalaya
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
1 1/2 cup
uncooked rice
2 1/2 cups
water
1 (14.5 oz.)
can diced tomatoes
1 (8 ounce)
can tomato sauce
1 (13 ounce)
smoked andouille sausage, cut into 1/4 inch slices
1 onion,
chopped
1 green bell
pepper, seeded and chopped
salt and
pepper, to taste
1 teaspoon
minced garlic
1 teaspoon
creole seasoning
1 tablespoon
seafood seasoning (I used old bay)
1 pound
shrimp, peeled and deveined
3 green
onions, chopped
Directions:
In a Dutch
oven, add rice, water, tomatoes, tomato sauce, smoked sausage, onions, bell
pepper, salt, pepper, garlic, creole seasoning and seafood seasoning (old bay).
Bring to a boil over medium heat. Cover, and simmer 20 minutes. Add shrimp and
green onions, and cook for 5 to 7 minutes, or until shrimp are pink. Enjoy!
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