Louisiana Jambalaya (Jambalaya)
Jambalaya Zeg het: jam-buh-LY-uh
Jambalaya is Louisiana's great one-pot rice dish, a Creole cousin of Spanish paella that took root in New Orleans and is cooked all along the Gulf Coast. Creole versions like this one start with the holy trinity of onion, bell pepper and celery, then build layers of smoky andouille sausage, chicken and shrimp into long-grain rice simmered in tomato-spiked stock. Every grain soaks up the seasoning, so each forkful is savory, faintly smoky and as spicy as you like. It is Sunday supper, festival food and Mardi Gras fare all at once.
Louisiana Jambalaya (Jambalaya)
Jambalaya
Uitgesproken als jam-buh-LY-uh
- Voor
- 6
- Voorbereiding
- 25 min
- Kooktijd
- 50 min
- Totaal
- 1 uur 15 min
- Niveau
- Gemiddeld
Ook notenvrij en eivrij.
Allergenen: bevat schelpdieren. Controleer de etiketten van verpakte ingrediënten.
Ingrediënten
Hoeveelheden zijn geschaald. Kooktijden en panformaten blijven hetzelfde.
Meat and seafood
Vegetables and aromatics
Rice and liquid
To finish
Bereiding
Heat the oil in a heavy Dutch oven or wide pot over medium-high heat. Add the sausage and brown it, stirring now and then, until the edges are crisp and the fat has rendered, about 5 minutes. Lift it out with a slotted spoon and set aside.
Add the chicken to the same pot in a single layer and brown it well on all sides, 5 to 6 minutes — it does not need to be cooked through. Transfer it to the plate with the sausage.
Lower the heat to medium and add the onion, bell pepper and celery to the fat in the pot. Cook, scraping up the browned bits, until the vegetables are soft and lightly golden at the edges, 6 to 8 minutes.
Stir in the garlic, paprika, thyme, cayenne and bay leaf and cook for 1 minute, until fragrant. Add the tomato paste and stir for another minute, until it darkens slightly.
Pour in the diced tomatoes with their juices and simmer for 3 minutes, stirring, until the mixture thickens and looks glossy. Return the sausage and chicken, along with any juices on the plate.
Stir in the rice, stock, salt and pepper and bring to a full boil. Scrape the bottom of the pot once, then reduce the heat to low, cover tightly and simmer undisturbed for 20 minutes, until the rice is tender and the liquid is absorbed.
Lay the shrimp on top of the rice without stirring, cover again and cook for 5 minutes, until the shrimp are pink, firm and curled into loose C shapes. Take the pot off the heat and let it stand, covered, for 10 minutes.
Remove the bay leaf, fluff the rice gently with a fork and fold in the scallions and parsley. Serve straight from the pot while hot.
Regionale variant: Cajun Jambalaya
Leave out the diced tomatoes and tomato paste and add 1 extra tablespoon of paprika for color. Brown the sausage and chicken as above, then cook the vegetables, stir in the rice and 3 cups (720 ml) stock and simmer covered for 20 minutes. The result is a drier, browner rice, and tasso ham or smoked pork is often used alongside the andouille.
Notities van de kok
- Do not stir once the rice is covered — stirring releases starch and makes jambalaya gluey. One scrape at the start is enough.
- If the rice is still firm after 20 minutes and the pot looks dry, add a splash of stock, re-cover and cook 5 minutes more.
- Check the andouille label if you need the dish gluten-free; some smoked sausages contain wheat fillers.
Lekker bij
Crusty French bread or cornbread, a bottle of hot sauce, and cold beer or sweet iced tea.
Vooruit maken en bewaren
Keeps 3 days covered in the refrigerator; reheat gently with a splash of stock, covered, over low heat. Best on the day it is made.
