Skip to main content

Creole Jambalaya

Sorry for the lack of postings, but I'm traveling. In London last night and Eindhoven, The Netherlands today. However, continuing on the Cajun/Creole theme, here's a new recipe.


When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.



Jambalaya is one of those dishes that seems to be claimed by both Creole and Cajun alike, so here’s my hat in the ring.


Ingredients 

3 Tbsp. Butter
1 lb. lean Pork, cut into ½ inch squares
½ lb. Tasso ham or other baked ham, cut into ½ inch squares
1 lb. Andouille, Creole or Chaurice sausage, cut into ¼ inch pieces
2 large Onions, finely chopped
½ cup green Pepper
½ cup green Onions
4 Garlic cloves, finely chopped
2 Tbsp. chopped fresh Parsley
3 Sprigs fresh Thyme, or ½ tsp. dried thyme
Pinch of ground Cloves
A few grindings of fresh Black Pepper
1/2 tsp. Cayenne Pepper, if you do not like it spicy, this can be omitted.
Two fresh Bay leaves, or one dried bay leaf
1 tsp. Salt
4 ½ cups of low sodium Beef stock
2 tsp. of Liquid smoke
2 cups of white Rice
¼ cup of green Onions, to finish

Melt butter to a large heavy saucepan or cast iron stockpot. Sauté onions, green pepper, garlic and lean pork for 5 minutes and then add the parsley, thyme and green onion and continue cooking for a few more minutes.

Then add all the rest of the spices add the Tasso ham, sausage and slowly brown for 5 minutes. Then add the rice, stir and coat thoroughly and then the beef stock and bring back to a boil, now add the liquid smoke, stir again and cover, and turn heat down to low.

Cook for approx. 35 min. stirring on occasion until liquid is fully absorbed, Take off the heat and let sit for 5 to 10 minutes, then stir in green onions and serve in deep bowls with hot sauce.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…