Jambalaya recipe?
Discussion
Good morning all.
I have been tasked with preparing a large pot of jamabalaya for a group of friends coming round to watch the Manure/Spurs game later on this afternoon.
I wasn't 100% happy with my last attempt (using one of the recipe from one of my cook books), so I'm wondering if any of you good people has a favourite recipe that perhaps you could share? We all like fiery food so I'm looking for something 'interesting'....
There are of course many on-line, but I'd like a recipe that is tried,tested and trusted. Also, any good serving suggestions would be appreciated - I've got as far as lots of chunks of crusty bread.
I have been tasked with preparing a large pot of jamabalaya for a group of friends coming round to watch the Manure/Spurs game later on this afternoon.
I wasn't 100% happy with my last attempt (using one of the recipe from one of my cook books), so I'm wondering if any of you good people has a favourite recipe that perhaps you could share? We all like fiery food so I'm looking for something 'interesting'....
There are of course many on-line, but I'd like a recipe that is tried,tested and trusted. Also, any good serving suggestions would be appreciated - I've got as far as lots of chunks of crusty bread.
See this thread http://www.pistonheads.com/gassing/topic.asp?h=0&a...
photos are mine as I tried and tested it
photos are mine as I tried and tested it
SVX's jambalaya recipe is freakin' awesome, however here's an alternative from Kenny's Cajun Creole Cookbook.
Much like French onion soup, I'm sure arguments abound as to the definitive version. Something to try.
Stage 1:
4 cloves garlic, finely chopped
60g butter
1 cup (250 ml) chicken stock
2 small red jalapeños, finely diced
2 large ripe tomatoes, finely chopped
1 tsp garlic salt
1 tsp paprika
1 tsp cayenne pepper
3 smoked kabanos, sliced
2 cups smoked ham, diced
For the Trinity (the basis of many Cajun dishes):
1 cup green pepper, coarsely chopped
1 cup celery, coarsely chopped
1 cup white onion, coarsely chopped
Stage 2:
2 cups Uncle Ben's rice
1 tbs parsley, finely chopped
1 cup spring onions, diced
2 cups cooked poultry meat (preferably quail, although chicken will do), diced
1 tsp garlic salt
1 tsp black pepper
Sauté Trinity and garlic in butter until onion is soft. Moisten with a splash of the chicken stock. Add all other Stage 1 ingredients and cook for 10 minutes.
Combine Stage 1 and 2 ingredients in a baking dish, mix well, and cover with the remaining chicken stock. Bake at 170C / Gas Mark 3 until the rice is cooked, about 30 minutes.
Serve in warmed bowls with a splash of Tabasco over.
Much like French onion soup, I'm sure arguments abound as to the definitive version. Something to try.
Stage 1:
4 cloves garlic, finely chopped
60g butter
1 cup (250 ml) chicken stock
2 small red jalapeños, finely diced
2 large ripe tomatoes, finely chopped
1 tsp garlic salt
1 tsp paprika
1 tsp cayenne pepper
3 smoked kabanos, sliced
2 cups smoked ham, diced
For the Trinity (the basis of many Cajun dishes):
1 cup green pepper, coarsely chopped
1 cup celery, coarsely chopped
1 cup white onion, coarsely chopped
Stage 2:
2 cups Uncle Ben's rice
1 tbs parsley, finely chopped
1 cup spring onions, diced
2 cups cooked poultry meat (preferably quail, although chicken will do), diced
1 tsp garlic salt
1 tsp black pepper
Sauté Trinity and garlic in butter until onion is soft. Moisten with a splash of the chicken stock. Add all other Stage 1 ingredients and cook for 10 minutes.
Combine Stage 1 and 2 ingredients in a baking dish, mix well, and cover with the remaining chicken stock. Bake at 170C / Gas Mark 3 until the rice is cooked, about 30 minutes.
Serve in warmed bowls with a splash of Tabasco over.
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