Who-ee, the temps are cooling, and PawPaw is making a big jambalaya for Sunday lunch.
Jambalaya is a south Louisiana comfort food, designed to feed a bunch of people economically. With rice, chicken, sausage, onions and bellpepper, in a couple of hours you can have enough food to feed a big gathering. If you've been lucky in the hunting woods, you can use game. Venison sausage and duck makes a great jambalaya.
Back when I was rabbit hunting with beagles, rabbit jambalaya was a staple around the house. Today, I'm using more pedestrian ingredients. A big ol' chicken and good smoked sausage. I'll probably cook two versions today. One spicier than the other for those who don't like the spice.
Uf you need a step-by-step, I put one up here in 2013.
3 comments:
Hi PawPaw,
I read your recipe, and was curious. Would Jambalaya ever use a roux?
Wondering,
Steven
Good question, steve, and it might. That's called a brown jambalaya. Put a little roux in the liquid to cook into the rice. It gives the rice a brown color and adds a gravy flavor.
I make a white jambalaya, which uses chicken stock as a liquid to cook the rice.
Then, there is red jambalaya, which uses tomato juice to cook the rice.
It's all correct, and I've seen it done each way. As a matter of fact, I ate brown jambalaya at church last week.
I do a similar one, but with pork rather than chicken. It's our family recipe, probably 100 years old. :-)
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