My First Jambalaya

I’ve always wanted to make my own jambalaya but never tried to because it just looked like such a HUGE dish for a family of 3. We are now family of 4 and with busy work during the day, I figured the leftovers will serve as a perfect lunch for maybe about 2 days.

Jambalaya (© Dexie Wharton)

INGREDIENTS :

• 1 green pepper, seeded and cubed
• 1 large onion, chopped
• 4 cloves of garlic, chopped finely
• 1 pack of smoked sausage (kielbasa)
• 1 pack of frozen cooked shrimp
• smoked ham, cubed
• 1 small can of tomato paste
• 1 tsp saffron
• 3 bay leaves
• 1 tsp chili powder
• 3 cups long grain uncooked rice
• 5 or more cups of water
• salt and pepper to taste
• oil for sautéing

A wok would be a great pan to cook the jambalaya in.

Heat the oil. Cook the garlic and onions. Add the green peppers and let that cook. Add the rice. Cook until slightly brown. The stir in the tomato paste. Add water, saffron, bay leaves, chili powder, salt and pepper, then cover.

Stir the whole thing quite often to avoid burning of the rice. Add more water if necessary. When the rice is half-way cooked, add the smoked ham. Cook for about 5 minutes, then add the shrimp, and smoked sausage.

Just keep stirring to avoid the bottom of the wok and the rice from burning. And keep adding water if necessary. You don’t want uncooked rice. But you also don’t want it “soupy” so just try to watch the water too.

Jambalaya (© Dexie Wharton)

I’m not quite happy with the result. I think it’s a little wet. I blame my electric stove. Cooking in wok is so much better with gas. It’s still delicious but I really had a difficult time with the stove and cooking the rice.

However, it’s a good first try taste wise. I’m not discouraged at all because cooking is a trial and error kind of thing. Anyone who loves spending time in their kitchen knows that not every dish will be perfect the first time. The second time around will be much better.

(Images : FeistyCook/Blisstree)