It helps if you sing it like the Mothra song:
Jambal-eye-AH! I can’t make jambalaya without singing it, and now neither can you.
Anyway, jambalaya is a classic comfort food and a perfect fridge-cleaner. In my case there was some Portuguese sausage and some chicken thighs sitting around getting old. I doubt this recipe would be bad with tofu, but I have to admit it’s really a meatitarian pleasure. Well, that’s not true: if you are a fishitarian, it’s fantastic with shrimp and some very firm fish chunks added right at the end of cooking. Delightful. JAMBAL-EYE-AH!
Also of mild embarrassment: this is a Emeril recipe. I can’t help it, the man knows how to make a solid jambalaya. It’s a good a recipe as I’ve found, reliable and tasty.
I should note that I always seem to pick the wrong rice. Maybe I don’t know enough about Louisiana cooking, but the Japanese rices I always have turn to mush before the recipe is done. No matter, it still tastes fantastic and is even better the next day when all the liquid gets absorbed and turns it into a thick bayou porridge. Wait, that sounded gross. Don’t listen to me. Do as I say not as I describe.
Do Not Say “Bam!” Jambalaya
serves two people twice or four people once
1 Tbs. Creole seasoning, recipe follows
2 Tbs. olive oil
1/4 C. chopped onion
1/4 C. chopped green bell pepper
1/4 C. chopped celery
2 Tbs. chopped garlic
1/2 C. chopped tomatoes
3 bay leaves
1 tsp. Worcestershire sauce
1 tsp. hot sauce
3/4 C. rice
3 C. chicken stock (or water) (or vegetable stock)
1/4 C. ketchup
12 medium shrimp, peeled
4 oz. chicken, diced (or Quorn bits)
5 oz. Andouille sausage, sliced (or any sausage)
Salt and pepper
- In a saucepan, saute the onion, bell pepper and celery in the olive oil until softened.
- Add garlic, tomatoes, bay leaves, ketchup, Worcestershire and hot sauce just until combined. Add rice and stir to coat, then slowly add the 3 C. of chicken stock/water. Add the Cajun seasoning. Allow to come to a boil, reduce to a simmer, and cook until rice is just tender (al dente), about 15 minutes.
- Add the meatses/whatever and allow to cook/heat through, about 10 minutes longer. Adjust taste, adding more ketchup for more brightness for example. What? It’s good.
- Serve with vague unease that you’re eating a regional cuisine incorrectly.
embarrassingly and unfortunately referred to as “Emeril’s Essence” online
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