There is red jambalaya that is Creole and city style and then there is brown jambalaya that is Cajun and country style. I am in the heart of Cajun country in Lafayette this weekend so here is a way to make the country style.
This recipe is loosely based on Emeril Lagasse’s recipe on the Food Network as he provides a good show. However, I made some important changes based on personal taste and what I remember of Cajun cooling. First, I took out the tomatoes. This is brown jambalaya which is country (Cajun) jambalaya versus city (Creole) jambalaya which includes tomatoes. Then, I took out the celery and substituted red bell peppers for the more traditional green ones just because I like this better. You can really add any type of meat or seafood and try different combinations of vegetables. You can use many types of seasoning Cajun or Creole seasoning and there are a lot of packaged versions like Emeril’s. Others are: New Orleans School of Cooking and Zatarain’s.
1 tablespoon jambalaya seasoning, (recipe at bottom of post)
2 tablespoons olive oil
1/4 cup chopped onion
1 red bell pepper
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
In a bowl combine shrimp, chicken and seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. The important thing is to make sure the rice and meat are cooked. You can let it simmer as long as you add more water to keep the rice from drying out. I always make a big pot and would double or triple this recipe as its better the second day after the flavors sit together over night. Be sure to play Cajun music or other New Orleans selections while you eat this.
Emeril's Essence Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Good eating and good listening.
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