Quick and Easy Jambalaya
Jambalaya has long been a traditional dish served down in the great American town of New Orleans. If you have ever had jambalaya that was made the right way, you know just how good it can be. Many times though, this dish isn't served as often as it should be due to one reason: the amount of time it takes to make it. If you like jambalaya, but don't like the amount of time it takes to make, then you are in luck. Here is a quick and easy jambalaya recipe that you are sure to love.
- 1 pound andouille sausage, sliced or crumbled
- 1 pound hot sausage, sliced or crumbled
- 2 pounds of other kinds of meat, your choice (fish, shrimp, turkey, ham, or a mix)
- 3 medium white onions, finely chopped
- 1/2 cup celery, finely chopped
- 1 cup green onion, finely chopped
- 1 cup parsley, finely chopped
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 4 ounces tomato paste
- 1/2 teaspoon pepper
- 3 cups uncooked rice (easy cook style)
- 6 cups water
- Brown the meat. Begin making your jambalaya by browning the sausage, andouille, and other meats in a medium sauce pan. Basically, you want to make sure that the outside of all the meats have been browned, and that they have been cooked through. Do this on a medium to medium-high heat, since you do not want to burn off the drippings.
- Saute the onions. After you have browned the meat, remove the actual meat from the sauce pan, and begin to saute the onions and other vegetables. Continue to saute the vegetables until the onions have begun to brown. Be careful that you do not over cook the onions, and that you stir the vegetables to avoid scorching.
- Drain. Once you have finished sauteing the onions, drain the excess fat from the sauce pan. Be sure that you have disposed of the grease and drippings properly and not simply poured it down the drain. Be very careful since the drippings will be hot and can burn you.
- Add and stir. After you have drained the drippings, begin adding your other ingredients. In fact, go ahead and add all of your ingredients except for the rice. Allow everything to come to a complete and rolling boil before reducing the temperature to a slow simmer. Place the cover on your pot, and allow everything to simmer for 15 minutes. Periodically remove the lid, and stir the ingredients.
- Replace water and add rice. When you have let the time expire, replace any water that has been lost. Simply put, you are going to be restoring the liquid to its previous level. Bring everything to a boil once again, and then add your rice. Cover, and let sit for 15 minutes.
- Simmer and fold. While the jambalaya is simmering, periodically you will want to remove the lid and fold the ingredients together. Be sure that you fold, instead of stirring, the ingredients to ensure that you mix everything together and get everything cooked properly.
- Remove and set. Once you have finished simmering for 15 minutes, remove the jambalaya from the heat and allow it to set. Keep the cover in place, and let your jambalaya set for 15 minutes. This will allow it to cool, while thickening slightly. Once it has set to your desired consistency, or the timer period has elapsed, go ahead and begin serving.
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