Tuesday, March 27, 2012

Jambalaya



I've been doing some experimentation with Creole cooking lately and have had some success.

This was a Chorizo Jambalaya (would have preferred Andouille, but we can't get it here) and it went down a treat!


  • 1 lge onion, finely chopped
  • 4 stalks celery, finey chopped
  • 1 bell pepper (I used red) also finely chopped
  • 2 smoked chorizo sausages (cured/smoked, not fresh)
  • 4 cloves garlic
  • 1/2 bunch green onions
  • handful of parsley, chopped
  • 1/2 lge can tomatoes
  • water
  • 1.5 cups long grain rice
  • 1/4 cup butter
  • worcestershire sauce
  • cayenne pepper (to taste and optional)
Start by sauteeing the onions, pepper, and celery in the butter until soft. Add the garlic, chopped sausage and continue to cook for a few more mins. Add the rice and fry for acouple of mins, to heat the rice through. Now add the tomatoes, parsley, and green onion and about 2.5 cups of water, a shake or so of Worcestershire and the cayenne. Turn heat down to very low and cook for 20 mins, checking that it isn't burning or getting too low in liquid. Taste and correct seasoning.

We didn't do the cayenne but instead added some habanero sauce at the table (so the kids could eat it too - they aren't fond of hot food).






4 comments:

  1. I make almost the same recipe, only it's called chorizo paella! Haha. To be fair I use arborio rice and saffron, and add some white wine, but the rest is the same and it looks much the same too. Might try your variation next time!!!

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  2. Haha! Very funny! Apparently the key ingredients for the Creole thang is the trinity of onion, capsicum (the "pepper"), and celery. if you can get Andouille sausage, it is great. You can also add some raw prawns.

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