This is a real south Louisiana jambalaya recipe. This is what is usually refered to as a cajun jambalaya. Many people outside of the area are familiar with the creole jambalaya which has tomatoes, however, in the heart of cajun country tomatoes are not used.
RECIPE:
2 cups long grain rice
4 cups water
2 large or 3 small onions chopped
1 lb of pork or chicken cut into small cubes
1 lb of pork sausage cut into 1/2 to 3/4 inch pieces
1 1/4 tsp salt
1/2 tsp bl pepper
1 tsp minced garlic or 1 1/2 garlic powder
1 1/2 tsp hot sauce
1/4 tsp cayenne pepper
3 tsp oil
Heat pot for several minutes on med-high setting
Add oil and then pork or chicken and stir
Add hot sauce and stir again
When meat is about halfway cooked, add in sausage. Let sausage sit on top of meat until it's ready to to be stirred
Stir every couple minutes until liquid has evaporated, then stir frequently to keep meat from burning
You want a layer of "gratin" (crust) on the bottom of the pot. This is where the meat has began sticking to the pot, but is not really burned.
When meat is done, remove from pot and lower heat to med-low and add onions
Stir onions to break them up
Usually no additional water is needed when onions are cooking, however if you are worried they may burn, you can add a little water and/or lower heat a little
Check onions every 6-8 minutes, cooking for a total of about 20 minutes until they are soft and carmelized
Increase heat to medium and watch onions, stirring every minute or two until a crust is formed on bottom of pot being careful not to burn the them
When onions are ready, add meat back into pot and stir
Increase temp. to high and add water and seasonings
Stir everything together while scraping the bottom of the pot to remove the crust
Boil water for a minute or two and add in rice and stir
Return to a boil, lower heat to low and cover, cooking for 15 minutes
Remove cover and lift rice (don't stir) to allow water to drain to bottom of pot
Recover and cook another 15 minutes
Turn off heat and set lid on pot leaving a couple inches open for steam to escape for about 15 minutes
NOTE: The water ratio is very important for the jambalya to have to right texture and consistency. If the jambalaya is too wet, just add some additional cooking time and increase the heat just a little.
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14 янв 2019
