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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a nontraditional Jambalaya recipe based on a New Orleans classic which is usually made with chicken and sausage. Note: Although Jambalaya has a Spanish influence, is also has strong roots in Africa made with a saute' of spicy meat and vegetable known as a jambe', and ya which means rice. Read more . I got this recipe from a cookbook that was given to me as a gift called NEW ORLEANS, Authentic Recipes Celebrating The Foods Of The World, it has a nice selection of recipes. Enjoy this recipe. Ingredients:
1/4 cup olive oil |
1 yellow onion, finely chopped |
1 red or yellow bell pepper, seeded and finely chopped |
2 celery stalks, finely chopped |
1/2 lb smoked ham, cut into 1/2 inch dice (i suggest using tasso ham, it would be a realy good choice if you can find it.) |
3 cloves garlic, minced |
2 large bay leaves |
11/2 tsps minced fresh oregano (or 3/4 tsp if you are using dried) |
1 tsp minced fresh thyme (or 1/2 tsp if you are using dried thyme) |
1/4 tsp cayenne pepper |
3/4 cup chopped green onions, including the tender green parts |
1 small eggplant about 1/2 lb, peeled and cut into 1/2 inch dice |
1 can (14 oz) dice tomatoes, with the juice |
1/2 cups chicken stock (preferrable homemade) if you are preparing this as a vegetarian dish, leaving out the ham, then you can use vegetable stock. |
1 cup uncooked long-grain white rice (i have been using jasmanti rice, i really like the flavor) |
sea salt and ground pepper to taste |
Directions:
1. In a deep nonreactive saute' pan with a tight-fitting lid, warm the oil over medium heat. Add the yellow onion, bell pepper, celery and the ham, if you are using, and saute' stirring frequently, until the vegetables are very tender and lightly browned, about 10-15 minutes.
2. Add the garlic, bay leaves, oregano, thyme, cayenne and cook, stirring, just until the garlic releases its fragrance, about 2 minutes. Stir well and season with salt and pepper. Raise the heat to medium-high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring, for 20 minutes. (Don't cheat and take a peak under that lid any sooner than 20 minutes, smile) After 20 minutes has passed you can uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes longer.
3. Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.
4. Note: The picutre shown is not my picture, but it is a picture from the recipe book. I will submit my own picture soon. :o)
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