Jambalaya

The dish of jambalaya (English jambalaya) was formed in the culinary culture of the Cajuns - French-speaking immigrants from Eastern Canada, who in the XVIII began to settle in Louisiana (now - one of the US states). Jambalaya is a dish based on rice, such as risotto or pilaf. The name probably comes from the French word jambon (translated as "ham"). In the classical version of the preparation, jambalaya is really used for ham and / or other sausages, although modern jambalaya variants are known, the recipes of which do not include ham and sausages, but include more useful ingredients - fish and seafood.

How to cook jambalaya?

Residents of Louisiana argue that poor Creole usually used boiled rice left after the previous meal, and the rest of the ingredients were very diverse, that is, everything edible that was on the premises. However, I think that this statement is somewhat exaggerated. In jambolayu almost always add onions, sweet peppers and celery stalks. Boiled rice is first fried in a frying pan or saucepan, and then boiled (stewed) in broth with the rest of the ingredients.

Jambalaya with sausage and pork

Ingredients:

• gram 500-600 for fatty pork (neck);
• gram 200 sausages "chorizo" (or other smoked sausage);
• 1-1.5 cups of washed rice;
• 50-80 g of natural butter;
• 2 sweet peppers: 1 green + 1 red;
• 2 pinches of ground hot red pepper (and preferably 1 hot chili pepper);
• 2 pinches of ground black pepper;
• gram 100 of root or stalked celery;
• parsley and coriander;
• a little pork fat or vegetable oil;
• salt.

Preparation

Oil (a mixture of vegetable and cream), warm up in a large deep frying pan. Pork cut into small pieces, brown to a golden hue, then shift to a plate, slightly add and season with ground pepper. We mix it. In the hot fat left in the pan, put the finely chopped sweet peppers and celery. A little fry, add rice and red pepper, mix thoroughly. Just a little fry all together, actively manipulating the scapula. We pour 3 glasses of hot water, add the remaining spices and add to taste. We mix it once - no more. On top of the rice lay out pieces of pork and thinly sliced ​​sausage. Cover the lid and extinguish on medium-low heat for another 20 minutes. Then remove the lid to evaporate the moisture residues. Well, jambalaya is American ready. Jambalaya will be served with spicy garlic-tomato sauce and herbs. To this dish is good to serve also grape table wine. It should be noted that the Creoles gladly drank other alcoholic beverages, such as rum or bourbon.

Another recipe for jambalaya

And here is another recipe for jambalaya in the Kejun style.

Ingredients:

• 2 chicken breasts (fillets without skin and bones) or about a kilogram of any chicken;
• 300 g of hot sausages (chorizo, you can "Hunting");
• 300 g of long grain rice;
• 2 large red bulbs;
• a little vegetable oil;
• 2-4 cloves of garlic;
• 4-5 stems of stalked celery;
• 3 cups of strained beef broth;
• 1 bunch of green onions;
• 2 sweet green peppers;
• aromatic herbs (mixture "bouquet garni");
• 1 cayenne pepper;
• salt.

Preparation:

Finely cut the sausages in circles. Chicken fillet cut into small strips, pepper and add. Celery slices. Onions will be cleaned and cut with feathers. We will peel the sweet peppers from the pedicels and seeds and cut them into short straws. Garlic clean and crushed. We will warm up the butter in the saucepan, add sausages and fry on medium heat. Add the chicken and fry it all together until browning. Add red onion, green pepper, celery and mix. Add the garlic and fry it all together for 1 minute - no more. Actively manipulate the scapula. We pour hot broth, season with cayenne pepper and salt to taste, add a "bouquet garni". Bring to a boil, pour in a well-washed rice. We mix it once. Lamily cover with a lid and cook for 10 minutes. We reduce the heat to a minimum, remove the lid and wait until all moisture is absorbed into the rice. We remove the "garnish bouquet", lay out on a serving dish and serve, sprinkled abundantly with finely chopped green onions.