Jambalaya... it's such a happy sounding word. Even better, it's a happy taste, too. Full of joie de vivre.
Each fragrant, spicy-sweet mouthful conjures up daydreams of sitting in a bustling New Orleans diner. The sort of place where there's no talking, just the clink of cutlery on plates and a susurrus of approval. My daydreams usually see me waddling off on further epicurean adventures... perhaps towards a Banana Foster's Bread Pudding. One day I'll eat and drink my way down Bourbon Street....
In case you were wondering, the difference between a Cajun and a Creole jambalaya is simply that a Creole one contains tomatoes. Please, however, don't ask me to explain the nuances describing the differences between Creole and Cajun cooking overall. I get rather lost.
This isn't a quick after-work dinner, but on the other hand, it won't take you all day either. Regardless of how long it takes, or how tired you are when you start cooking, this jambalaya is absolutely worth the wait.
Creole-style Jambalaya
Serves 2
WW (UK) points per serving: 9
Source: adapted from Chuck Taggart's recipe for jambalaya.
110g chorizo sausage, cut into 2cm chunks
250g chicken breast, cut into 5cm chunks
1 tablespoon olive oil
1 large onion, chopped finely
1 green pepper, chopped
2 sticks celery, chopped finely
3 cloves garlic, minced
40g tomato puree
2 tablespoons creole seasoning (see recipe below)
230g tin chopped tomatoes, drained
1 bay leaf
200g basmati rice
570ml (1 pint) chicken stock
salt and pepper
chopped spring onions for garnish
In a very large frying pan or iron casserole dish, fry the chorizo pieces over a low heat until some of the oil has rendered out. Increase the heat a little and fry until they're slightly browned and crisp. Remove from the pan with a slotted spoon.
Add the oil to the pan followed by the chicken. Season with a little salt and pepper and some chilli flakes if you want more heat. Fry until golden on all sides. Remove from the pan with a slotted spoon.
Add the onion, celery, pepper and garlic to the pan. Stir quickly to coat it all in oil. Add the tomato puree and stir very well. Cook, stirring, for 5-10 minutes until the onion is translucent and the tomato puree has caramelised a little. If you don't stir, then the puree will catch on the base of the pan and burn.
Stir in the creole seasoning and cook for a minute until fragrant. Add the drained tomatoes and stir very well to scrape up any bits stuck to the bottom of the pan. Add the rice, bayleaf and stock. Stir to mix. Taste and adjust seasoning if necessary.
Return the meat to the pan and poke it down below the surface of the stock. Cover, bring to a boil, then reduce the heat to a simmer for about 15 minutes. When it's ready the liquid should all be absorbed and the rice tender. Don't stir it about otherwise you'll break up the rice grains.
Divide between plates and garnish with chopped spring onions.
Creole seasoning
This is Chef Emeril Lagasse's recipe for creole seasoning.
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
Combine all ingredients thoroughly. Store what you don't use in a small jar for next time. And believe me, there will be a next time!
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Comments
I love love love jambalaya, and make a version that is almost too hot to handle. Almost, but not quite!
1. Posted by Lydia on November 13, 2007
This is quite firey, too, Lydia. Especially if your cayenne is very fresh!
2. Posted by Angela on November 19, 2007
Oh wow - that's exactly the same recipe that I've been using for years now! It's fantastic. When I'm trying (*cough*) to be healthy, I substitute diced smoked gammon for the chorizo and add a little chipotle Tabasco sauce. You get a nice amount of heat and a smokey flavour without all the fat.
3. Posted by Lisa on November 27, 2007
Isn't Chuck's site fantastic? It's not quite his recipe anymore, but it started off there and I can't see me changing anything about it. Seriously good food!
4. Posted by Angela![[TypeKey Profile Page]](http://www.aspoonfulofsugar.net/blog/nav-commenters.gif)
on
November 30, 2007
Mine didn't turn out quite as pretty as yours, and I had to substitute one or two ingredients because the local supermarkets suck. However.
This was absolutely delicious, and because I am greedy I made the full portion, so I got to enjoy the remainder for lunch the next day!
5. Posted by Kate on December 19, 2007