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| Photo: Stephanie Morgan |
Originating from the French Quarter of New Orleans, Jambalaya actually got its start from the Spanish.
Apparently, the dish was born from a failed attempt by the early Spanish settlers to make Paella. However, since saffron was not readily available, tomatoes became the substitute. Eventually, the French took over, and their use of Caribbean spices changed this dish into something totally different.
Today, the dish has evolved along a variety of different lines. Creole Jambalaya, or "Red Jambalaya" as it is called by Cajuns, is found primarily in and around New Orleans. The only difference between Cajun and Creole jambalaya is the use of tomatoes in the Creole version.
Today, the dish has evolved along a variety of different lines. Creole Jambalaya, or "Red Jambalaya" as it is called by Cajuns, is found primarily in and around New Orleans. The only difference between Cajun and Creole jambalaya is the use of tomatoes in the Creole version.
Source:
food.com. retrieved: 2, May, 2014
2 Tablespoons safflower oil, divided 2 (12-ounce) packages Johnsonville pre-cooked spicy Italian (your choice of meat) sausage, sliced diagonally
2 chopped celery stalks,
1 chopped green bell pepper
1 large diced yellow onion
6 chopped garlic cloves
1 (28-ounce) can diced tomatoes
4 cups Swanson’s chicken broth
1 1/2 cups water
2 1/4 cups Zatarians long-grain brown rice
1 1/2 teaspoons dried thyme
1 teaspoon salt, or to taste
3/4 teaspoon cayenne pepper
1 (1-pound) bag frozen okra
1 (1-pound) bag frozen shrimp with tail-on
50 peeled and de-veined large shrimp (cooked)
Hot sauce (your choice) for serving
2 chopped celery stalks,
1 chopped green bell pepper
1 large diced yellow onion
6 chopped garlic cloves
1 (28-ounce) can diced tomatoes
4 cups Swanson’s chicken broth
1 1/2 cups water
2 1/4 cups Zatarians long-grain brown rice
1 1/2 teaspoons dried thyme
1 teaspoon salt, or to taste
3/4 teaspoon cayenne pepper
1 (1-pound) bag frozen okra
1 (1-pound) bag frozen shrimp with tail-on
50 peeled and de-veined large shrimp (cooked)
Hot sauce (your choice) for serving
In a large pot, add 1 tablespoon oil over high heat. Add sausage and cook until lightly browned then remove from pot and set aside.
Add remaining oil, celery, bell pepper, onion and garlic. Cook until vegetables are soft.
Stir in tomatoes, broth, water, thyme, salt and cayenne. Bring to a boil, cover and simmer
35-40 minutes, stirring periodically.
Add okra and sausage. Cook, uncovered, stirring frequently, until rice is tender for15 minutes. Add frozen shrimp and continue cooking until heated through.
Taste and season with more salt or cayenne if desired. Add in precooked shrimp as a topping.
Serve with hot sauce.
