Over the years I've seen and read about cooking a jambalaya, an
old Louisiana favorite. Most of the struggle with jambalaya is with cooking the
rice. The rest is simple confusion and fear. Let's get unconfused
and fearless about jambalaya.
Let's step back a moment and define a jambalaya. It's a "whatever
you got left over, throw it in a pot and add rice" dish. No more
complicated than that folks. Just think of an ingredient or
you like and you can make a jambalaya with it... that's how it
originated! Had boiled shrimp, crawfish, roast, fried chicken or
pork chops the night before? Got leftovers? Jambalaya! It's also the
"Don't you dare waste any of that expensive food" dish...
and, it's GOOD!
Okay, let's get to the basics... Basically, same as a gumbo or
stew.... onions, celery, bell pepper, garlic and seasonings. The
trinity adjusted to the dish.
There are brown and red jambalayas. Brown is browned
onions and a meat, Red is scorched
tomato sauce and paste and a meat. That's it!
Here's the rice deal... it's the big deal with the dish.
Start your dish as you normally would...Onions, celery, bell
pepper. Add meat and season.
When the veggies and meat are done...
Add rice and just enough water to cover everything. (notice I don't
Bring to a boil (med-fire), and stir using a spatula to scrape
the bottom. You want to maintain a slight boiling bubble. Every time you stir it smooth the top out to keep all
the rice kernels in continuous contact with each other. Don't stir
more than once a minute or so. Continue to
cook stirring and smoothing. Notice
I don't cover it while I'm cooking (yet). In about 8 - 10 minutes
the water will boil out for the most part (if it sticks your fire is
too high). Look closely at the rice
to see if it's done (it should be puffy).
Note: If you didn't add enough
water some of the rice won't be done. If you added too much water it
will be overly sticky.
this one point, don't let it stop boiling until the rice is done.
If you do, you're finished. Why? Rice has to cook completely
from start to finish. You can't cook it half way, stop, then start
again. That means if it quits boiling at any time during the cooking
process you've screwed it up. Just about every time you taste
a jambalaya and the rice is sticky that's what happened.
few minutes stir the pot scraping the bottom and re-cover.
Keep the water level just barely at the top of the food. Here's
the "maybe". If you need to add water (read
microwave it until it is boiling (you can do it in a pot to on the
stove too) then add it. DO NOT ADD COLD WATER.
you see the rice is done, lower the fire (med-low), stir, smooth and
continue to cook until you get a Jambalaya consistency. You can now
cut the fire off and cover.
What is a Jambalaya consistency? It's not a rice dressing consistency...
like puffy rice and meat (a rice dressing). It's on the verge of
sticky but not 100% sticky. The sticky comes from overdone
I may have surprised you above with fried chicken as an
ingredient. Just pull the crust off, debone the chicken and you're
Use the "Search" on this
site to find Jambalaya recipes and adjust as needed!
If you have a question email me!
Be creative....practice (on the family), and fear not!
Click here to make a
Shrimp Jambalaya from scratch, the old way.