Jambalaya

Jambalaya (jum-buh-LIE-uh) is usually made in three parts, with meats and vegetables, and completed by adding stock and rice. And, there are two primary methods of making the dish. The first and most common is Creole jambalaya. It is also called "red jambalaya" because tomatoes are used in the recipe. Jambalaya was probably Louisiana's variation of the Spanish paella which called for the more expensive saffron.

The second style is Cajun jambalaya which does not contain tomatoes but adds more spice that is characteristic of southwestern and south-central Louisiana. The meat is usually browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what gives Cajun jambalaya its brown color. The trinity (of onions, celery and green bell pepper) is added and sautéed until soft. Stock and seasonings are added next and then the meats are returned to the pot. After this mixture simmers for at least an hour, it is brought to a boil and rice is added to the pot. The dish is finished when the rice is cooked.

A third method is less common, but it is my favorite. In this version, meat and vegetables are cooked separately from the rice. The rice is cooked in a savory stock and added to the meat and vegetables before serving. This is called "white jambalaya" and rare in Louisiana as it is seen as a "quick" attempt to make jambalaya.

Sometimes I think the recipes are too complicated and take too long to prepare. There are 56 recipes for jambalaya listed on the Food Network website, but Robin Miller's recipe for "Slow Cooker Jambalaya" seems to be easier but really delicious. She even gives you a game plan and a shopping list.

I found a Robin Miller recipe for  "Stovetop Jambalaya" in the 9/14/09 issue of Woman's World. It can certainly be set out in no time!

Robin Miller's Stovetop Jambalaya

1 cup quick-cooking brown or white rice
2 tsp. olive oil
1/2 cup chopped onion
1 large green pepper, seeded and chopped
2 cloves garlic, minced
1/4 cup drained, diced pickled jalapeños*
1/2 lb. boneless, skinless chicken breasts, cut into 1" chunks
1 tsp. Cajun or Creole seasoning
1 tsp. dried oregano 1/2 lb. andouille, chorizo or kielbasa sausage, cut into 1"-thick rounds
1/2 lb. medium shrimp, peeled and deveined
1 can (28 oz.) diced tomatoes
2 bay leaves
1/4 cup chopped fresh parsley
Salt and pepper
*Omit the spicy jalapeños for a more family-friendly flavor!

Cook rice according to package directions. Heat oil in large saucepan or Dutch oven over medium heat. Add onion, green pepper, garlic and jalapeños; cook, stirring until softened, about 3 minutes. Add chicken; cook until browned on all sides, about 5 minutes. Add Cajun seasoning and oregano; stir to coat chicken and vegetables. Add sausage and shrimp; cook, stirring, 2 minutes. Add tomatoes and bay leaves; bring to simmer and cook until chicken and shrimp are cooked through, about 3 minutes. Remove bay leaves, then stir in rice and parsley. Season to taste with salt and pepper.