Monday, December 13, 2010

Spicy Jambalaya

I am constantly looking at different blogs and looking for different dishes to try.  I came across a blog the other day that I liked and on this blog I found this recipe for Hot and Spicy Jambalaya.  I am a fan of anything spicy so I was definitely interested in trying it.  Now, I'm no expert on this subject, but I always thought that Jambalaya was a dish that consisted of shrimp, chicken, and sausage.  That's how I've seen most restaurants prepare it.  I wasn't distracted though and continued on, adding it to the menu.  While I waited an hour for it to cook, with no peaking, I went to Wikipedia and found that there are several variations to Jambalaya so the name does fit the dish.  With that question answered, I waited and pondered if my substitution would ruin the dish as I used white rice in leui of brown rice (the only brown rice I had in the pantry was instant and I wasn't sure how to adjust the cooking time). 

There was no need to worry about the rice.  I'm positive the substitution made little difference in the meal.  I thought the dish was good.  I used Aidells' Cajun Style Andouille and then followed the seasonings as listed and it definitely had some heat!!!  I doubt I'll add it to my rotation again but I'm glad I gave it a try and learned something about this dish in the process.

Hot and Spicy Jambalaya
slightly adapted from EatLiveRun

3/4 lb andouille sausage
1 Tbsp olive oil
1/5 Tbsp flour
1 large onion, chopped
1 Tbsp minced fresh parsley
1 stalk celery, chopped
2 cloves garlic, minced
3/4 cup long grain white rice
1/5 cups water
1 16-oz can diced tomatoes in juice
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne

Heat oil in a dutch oven over medium high heat.   Brown sausage and then remove and set aside.

Add the flour to the oil and make a dark roux by cooking the flour over medium high heat until golden in color, stirring continuously with a rubber spatula.  Add the chopped onions, celery and parsley to the rouz and toss well to coat.  Cook for about six minutes or until the onions are soft.  Add garlic and cook for thirty seconds more.

Add the water, tomatoes, rice, salt, pepper and cayenne.  Mix sausage back in.  Stir well and bring up to a boil.  Reduce heat to low, cover and simmer for about one hour (no peaking!).

Before serving, fluff jambalaya with a fork and add more hot sauce to taste. -I added no addition hot sauce.

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