Friday, June 6, 2014

Jambalaya



Cooked and ready to eat. Yummy!

This is the base recipe for Jambalaya and does have a touch of heat but not objectionable, after all it is Cajun Cooking. To this rice you can add any supermarket can meats or fish you like. Best of all it is made in one pot and all from your "survival pantry".

Recipe makes 3 cups of cooked rice.

Creole Seasoning, Emeril Lagasse recipe:
Normally I find the recipes offered by the chefs at The Food Network especially Alton Brown's, to be poor or clearly missing an ingredient. However this Creole Seasoning is really good. I'm sure I'll find many other places for it like a Cajun Chili? :-)

Creole Seasoning Recipe: (Makes enough for 11 uncooked cups of rice)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
(1 tablespoon of this Creole Seasoning for every 1 cup of uncooked rice)

Ingredients:
Makes 3 cups cooked

1 tbs Creole Seasoning
2 tablespoons oil
1 cup rice rinsed before cooking
2 1/2 - 3 cups water
3 cubes chicken bouillon

Can meat options you can add:
Shrimp
Sausage
Chicken
Ham
SPAM
Or whatever you like

Directions:
  1. Combine all ingredients and Creole Seasoning, except the rice, into a pot with the 2 1/2 - 3 cups of water and bring to a boil to marry the flavors.
  2. Add the rinsed rice and bring back to a boil then reduce heat to a simmer.
  3. Simmer for 35 minutes or until rice is cooked. May have to add more water while cooking depending on your altitude. almost all the water should be cooked away when finished (just like cooking rice).
  4. If adding can meats or sausage add these 15-20 minutes after simmer begins so they are heated thoroughly.


Beginning the simmer.

Finished simmering, ready to serve. Almost all liquid is absorbed.



7 comments:

  1. Now see you're the only one I ever seen who admits you can add the other meats. I make it with Sausage, shrimp and chicken, sometimes I add corn or other things as well and my son and I will eat it one bowl after another until it is gone...

    Good recipe!!!

    ReplyDelete
    Replies
    1. Yes it is good stuff and so simple to make even on a campfire!

      Delete
  2. Best darn dish in the world.

    ReplyDelete
  3. Ok. I'm a big puss-puss when it comes to spicy stuff, but I think I'll try this for Paul and have to sample a bit for myself. Just in case. Besides, if I can find enough shrimp or crawdads to throw in there, I won't notice the spicy!!

    ReplyDelete
    Replies
    1. Go for it carolyn. It will make you feel so good you'll be on the big yellow CAT in a bikini! :-O

      Delete
  4. Spicy is good. Specially if the meat to add isn't your favorite.

    ReplyDelete

Your thoughts are welcome!