Jambalaya is a mixture of rice, vegetables, spices, and combinations of meat. It originates in Louisiana, with influences from Spanish and French cuisine, specifically rice-based dishes like Spanish paella and French jambalaia. Jambalaya is similar to gumbo although it does not generally include okra or filé powder and is made with rice, whereas gumbo is only sometimes served over rice. The two most popular varieties of jambalaya are Creole and Cajun, with the main difference being that the Creole version includes tomatoes and Cajun style does not. Cajun jambalaya, which originates in the rural, swamp country of Louisiana, has a smokier and spicier flavor than its Creole counterpart, with origins in the French Quarter of New Orleans. Jambalaya first spread across the South at public gatherings. During World War II, the recipe was shared by servicemen from the South as well as African Americans and other Southerners who migrated north to find work. Today, the dish is found across the country.
Recipe Servings: 8
Ingredients
- 1 lb smoked pork sausage, thickly sliced
- 1 garlic clove, minced
- 1 green bell pepper, diced
- 2 celery stalks, sliced
- 1 onion, diced
- 1 Tbsp all-purpose flour
- 1 can stewed tomatoes
- 2½ cups water
- 2 cups uncooked rice
- 2 Tbsp fresh parsley, minced
- 2 Tbsp Worcestershire sauce
- 1 tsp thyme, dried
- ½ tsp cayenne pepper
- ¼ tsp ground black pepper
- Salt, to taste
- 1 lb shrimp, raw, peeled, and deveined
Directions
- Heat a deep, heavy skillet over medium heat and add sausage. Cook for about 5 minutes, stirring constantly. Drain excess fat.
- Add the garlic, bell pepper, celery, and onion. Saute the mixture until the onion is translucent.
- Add the flour and cook, stirring, until lightly toasted.
- Add the tomatoes and water. Scrape the bottom of the pan to ensure the flour and any browned bits are incorporated into the sauce.
- Cover and bring to a boil over medium heat.
- Add the rice, parsley, Worcestershire sauce, thyme, cayenne pepper, black pepper, and salt. Stir to combine.
- Cover and return to a boil.
- Reduce heat to low and cook for 20 minutes.
- Add shrimp and cook another 10 minutes, or until rice and shrimp are both done.
- Serve immediately.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.