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," ham with rice. 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 chicken, pork and andouille.
INGREDIENTS:
- 1 pound cubed pork butt
- 1 pound cubed chicken
- 1 pound sliced andouille
- 1/4 cup oil
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped bell pepper
- 1/4 cup diced garlic
- 7 cups chicken stock
- 2 cups sliced mushrooms
- 1 cup sliced green onions
- 1/2 cup chopped parsley
- salt and black pepper
- dash of Louisiana Gold Pepper Sauce
- 4 cups Uncle Ben's long grain rice
METHOD:
In a two gallon cast iron dutch oven, heat oil over medium-high
heat. Sauté cubed pork until dark brown on all sides until
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 cubed chicken and andouille
and stir fry an additional ten to fifteen minutes, "long and
low". Tilt the pot to one side and ladle out all oil, except
for one large spoonful. 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 chicken 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 and bring to a rolling
boil. Reduce heat to very low then cover and allow to cook thirty
minutes, stirring once at 15 minutes. When cooked, stir and let
steam ten minutes. |
