Saturday, September 03, 2005

HOW Y’ALL ARE ?


All this week I will be paying tribute to The Big Easy the best way I know how: by every day posting a traditional Cajun/Creole menu item. I do not have direct relations in Louisiana but I am a descendant of the Acadians who came from Nova Scotia, as did the Cajun folk. So with no futher adieu, I bring you:

Jambalaya describes a variety of rice-based dishes common in Louisiana Cajun or Creole cooking. This dish, infamous in NOLA, is most likely a derivative of the Spanish dish paella and was probably brought to Louisiana when Spain controlled the territory comprising the future Louisiana Purchase.

Ingredients
  • 6 tablespoons butter
  • 1/2 cup chopped green onions
  • 1/2 cup chopped yellow onions
  • 1 large green bell pepper, seeded and julienne
  • 1 cup coarsely chopped celery
  • 1 teaspoon minced garlic
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound cubed boiled ham
  • 1 (16-ounce) can whole tomatoes, crushed, retaining the can juices
  • 1 cup chicken or vegetable broth
  • Salt and cayenne to taste
  • 2 bay leaves
  • 1 cup long-grain rice, uncooked
  • Hot sauce of your choice


Steps
  • In a large heavy pot, heat the butter over medium heat until butter is melted.
  • Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until the onion is translucent and the peppers and celery are wilted.
  • Add the shrimp and ham. Cook for two to three minutes, or until the shrimp turn pink.
  • Stir in the tomatoes (with the retained juice) and chicken or vegetable broth.
  • Season to taste with salt and cayenne.
  • Add the bay leaves and the rice.
  • Cover and reduce the heat to medium-low, stirring only occasionally.
  • Cook until the rice it is tender and all the liquid is absorbed, about 25 minutes.
  • Remove the bay leaves and serve.
  • Pass around the hot sauce!
Makes about 4 servings.

As Justin Wilson would have said "I GARONTEE !!" this will be a good one.

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