COMMENT:
Jambalaya has become the best known rice dish in America. The origin
of this dish cannot be disputed. When the early Spanish settlers
came to New Orleans, in the early 1700's, they brought with them
the recipe for their famous paella. Since the ingredients for paella
were not to be found in South Louisiana, their recipe was quickly
adapted to the products at hand. Oysters and crawfish replaced clams
and mussels in the recipe. Andouille took the place of ham and the
new dish emerged from the paella pans of the Spanish. Since the
main ingredient in the dish was rice, the dish was named "Jambon
a la yaya." Yaya is the African word for rice and there is
no argument that the "black hand in the pot" had a tremendous
influence on our jambalaya. Today, the dish is made with many variations
and with whatever is available. The most popular combination, however,
is pork, chicken and andouille.
INGREDIENTS:
- 3 pounds cubed chicken
- 2 pounds sliced smoked sausage
- 1/4 cup Crisco or bacon drippings
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped bell pepper
- ½ cup diced garlic
- 8 cups beef or chicken stock
- 2 cups sliced mushrooms
- 1 cup sliced green onions
- ½ cup chopped parsley
- salt and cayenne pepper
- Louisiana Gold Pepper Sauce
- 5 cups Uncle Ben's Long Grain Rice, uncooked
METHOD:
In a seven quart cast iron dutch oven, heat Crisco or bacon drippings
over medium-high heat. Sauté cubed chicken until dark brown
on all sides and some pieces are sticking to the bottom of the pot,
approximately thirty minutes. This is very important as the brown
color of jambalaya is derived from the color of the meat. Add smoked
sausage and stir fry an additional ten to fifteen minutes. Tilt
the pot to one side and ladle out all oil, except for one large
cooking spoon. Add onions, celery, bell pepper and garlic. Continue
cooking until all vegetables are well caramelized, however, be very
careful as vegetables will tend to scorch since the pot is so hot.
Add stock, bring to a rolling boil and reduce heat to simmer. Cook
all ingredients in stock approximately fifteen minutes for flavors
to develop. Add mushrooms, green onions and parsley. Season to taste
using salt, pepper and Louisiana Gold. I suggest that you slightly
over-season since the rice tends to require a little extra seasoning.
Add rice, reduce heat to very low, cover and cook thirty to forty-five
minutes, stirring at fifteen minute intervals. Do not uncover except
to stir.
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