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Classic But Spiced-Up Jambalaya

Monday, 26 May 2008

Description

Don'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.

Ingredients

At a glance
Cuisine
Cajun/Creole
Ingredient
Pork
Cooking Method
Simmer
Heat Level
3
Chile
Piquin
Meal/Course
Dinner
Main Course
Serves
6 or more
  • 3 tablespoons vegetable oil

  • 1 pound pork or chicken, cut in 1/2-inch cubes

  • 2 large onions, finely chopped

  • 1/4 pound tasso sausage, cut in 1/2-inch cubes

  • 5 to 8 cloves garlic, minced

  • 2 bay leaves, crushed

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon dried thyme

  • 1/2 teaspoon ground cloves

  • 1 pound smoked garlic sausage, cut in 1/2-inch cubes

  • 3 cups beef or chicken broth

  • 1 1/2 cups rice

  • 6 to 8 small hot red chiles, such as piquins, crushed

  • 1 teaspoon ground cayenne

  • 1 teaspoon Louisiana-style hot sauce

  • Salt and freshly ground black pepper

Methods/steps

Heat 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 vote imagevote imagevote image
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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