    Classic But Spiced-Up Jambalaya
Monday, 26 May 2008
DescriptionDon't ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.IngredientsAt a glance
Cuisine
Cajun/Creole
Ingredient
Pork
Cooking Method
Simmer
Heat Level
3
Chile
Piquin
Meal/Course
Dinner
Main Course
Serves
6 or more
Methods/stepsHeat the oil in a large, heavy pot and add the pork (or chicken) and onions. Saute until the onions are transparent and the meat is cooked. Add the tasso, garlic, bay leaves, parsley, thyme, and cloves. Saute for 5 minutes. Add the sausage and continue to cook for an additional 5 minutes. Add the broth and bring the mixture to a boil and boil slowly for 10 minutes. Add the remaining ingredients and bring back to a boil. Lower the heat and simmer for 15 to 20 minutes, uncovered, and stirring from time to time to mix everything well. When the rice absorbs all the liquid and is soft, the jambalaya is ready to serve. If the rice is cooked and the dish is still a bit liquid, raise the heat until the excess moisture evaporates. Or, if the rice isn't cooked and the dish is dry, add more broth and simmer until it is done. Reviews
Review by Chief61 ,
Sunday, 19 July 2009
Good recipe. Tasso, however is a seasoning meat not a sausage. It is very smoky and spicy by it self. Too much can ruin a dish. My personal favorite is made by Paul Prudhomme. Also Andouille sausage is best for the dish.
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