| To the many people have never heard of, or tasted | | | | ½ tablespoon each of white, red and black |
| the jambalaya before, this is a very savory local | | | | peppers |
| cuisine that is known to have originated from Louisiana | | | | 1 tablespoon of pale dry sherry, if desired |
| in the United States. It is a simple and very delicious | | | | ¼ teaspoon of finger-crushed saffron |
| rice dish that has three popular variations: | | | | ¼ teaspoon of monosodium glutamate |
| The Cajun Jambalaya, | | | | 1 and ½ teaspoons of Hungarian HOT paprika |
| The Creole Jambalaya, and | | | | ¼ teaspoon of thyme |
| The white Jambalaya | | | | 1 small bay leave |
| To prepare of the best jambalaya recipe, here is a | | | | 3 tablespoon of Spanish olive oil, a must! |
| traditional Creole Jambalaya recipe that is bound to | | | | Cooking Instructions |
| tickle the taste buds. | | | | 1. Heat the olive oil in the Cast Iron Pot or a Dutch oven |
| Ingredients: | | | | 2. Add the peppers, onion, garlic and celery and stir, |
| 2 and ½ cups of rice, long grain ones will do | | | | cook on high flames until ingredients are translucent |
| About 142grams of chicken, cut them into about | | | | 3. Add the chicken and pork and keep stirring until the |
| 2.5cmsq. cubes | | | | turn white |
| About 85grams of pork ribs, cut them same size | | | | 4. Add the Ham and sausage and stir for about |
| as chicken. Smoked pork doesn't work! | | | | 3minutes |
| About 142grams of ham cubes | | | | 5. Add the tomatoes and stir for 5minutes |
| About 170grams of Andouille sausage, | | | | 6. Lower the heat to medium and add the chicken |
| recommended but substitutions will do if unavailable in | | | | stock and stir |
| local market | | | | 7. With same heat, add all the other seasonings except |
| About 343grams of raw-shelled shrimps | | | | the sherry in any order and stir. Allow to cook to about |
| A 0.35l of hand crushed tomatoes, a must! | | | | 20minutes. |
| 1 and ½ cups of finely chopped onions | | | | 8. Add the rice, cover the pot and cook for about |
| 1 cup of finely chopped celery | | | | 30minutes |
| 1/2 cup of finely chopped red bell pepper | | | | 9. Add the shrimp and the sherry |
| 1 cup of finely chopped green bell pepper | | | | 10. If needed or if the rice is not well cooked, add the |
| 2 cups of chicken stock | | | | Vegetable or Clam juice and stir it thoroughly. Allow to |
| 6 cloves of crushed or pressed garlic | | | | cook for another 5 to 10minutes |
| Clam or vegetable juice, as needed - No water! | | | | 11. |