Potato Patch Recipes
Cooking Jambalaya

When somebody says that they are about to start Cooking Jambalaya your eyes probably glaze over because  you, and me, and most people who do not live on the bayou or in Louisiana or New Orleans, don’t have the faintest idea of how to cook jambalaya, or what goes in a jambalaya recipe.  Well not to worry we are going to show you how to cook jambalaya.

Let’s start with the basics and answer the obvious question:  What is Jambalaya.  Jambalaya is mainly a rice based dish that is natural in Louisiana Cajun and Creole cooking.  You’ll find that the main ingredient in jambalaya besides rice will be shrimp, oysters, chicken, or ham.  In our jambalaya recipe we will be using chicken breast.

How To Make Jambalaya

Ingredients

• 14 oz skinless, boneless chicken breast, diced
• 1 red onion diced
• 1 garlic clove, crushed
• 2 1/2 cups chicken stock
• 14 oz canned chopped tomatoes in tomato juice
• 1 1/2 cups brown rice
• 1/2 teaspoon paprika
• 1 teaspoon dried oregano
• 1-2 teaspoons hot chili powder
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas
• 3 tablespoons chopped fresh parsley
• Pepper
• Crisp salad green, to serve

Cooking Directions

1. Put the chicken, onion, garlic, stock, tomatoes, and rice into a large, heavy-bottom pan.  Add the chili powder, paprika, and oregano and stir well.  Bring to a boil, then reduce the heat, cover, and let simmer for 25 minutes.
2. Add the red and yellow bell peppers, corn, and peas to the rice mixture and return to a boil.  Reduce the heat, cover, and let simmer for an additional 10 minutes, or until the rice is just tender and most of the stock has been absorbed but is not completely dry.
3. Stir in 2 tablespoons of the parsley and season with the pepper.  Transfer the jambalaya to a warmed serving dish, garnish with the remaining parsley, and serve with the crisp salad greens.

If you were down in Louisiana you would see people cooking jambalaya two different ways.  Or at least two different versions of the dish.

There is Creole Jambalaya and there is Cajun Jambalaya:

Creole Jambalaya:  It has its origins in the European section of the French Quarter in New Orleans.  Spaniards were attempting to make paella.  But as their luck would have it, one of the most important ingredients that they needed, “Saffron” was not available.  What to do?  They decided to use tomatoes!  The rest as they say is history.

Creole Jambalaya is also referred to as Red Jambalaya.  But here is a hint:  If you are down in New Orleans, just refer to the dish as Jambalaya.  You will get the type with tomatoes and you won’t seem the obvious tourist.

Cajun Jambalaya:  Now we are talking real “swamp food”.  Anything goes in this dish.  Don’t be surprised to find alligator, turtle, boar, or other wild game in your dinner bowl.

Whereas Creole Jambalaya is known as Red Jambalaya, Cajun Jambalaya is commonly spoken about as Brown Jambalaya.  Don’t expect to find any tomatoes mixed in with your alligator.

This jambalaya recipe is pretty easy to make.  Chicken Jambalaya is a good way to get your feet wet with this Cajun cuisine.  When you cook jambalaya try and have fun.  It isn’t every day that you or your guests can eat from a jambalaya menu.  Seriously, making jambalaya should be a positive experience.  If you like it fine, if not there is always a new recipe for tomorrow. 

That is about the full extent of my knowledge when it comes to jambalaya.  Maybe if you get a visitor from New Orleans you can watch them cooking jambalaya when they get homesick.

Ingredient tags: cook jambalaya, cooking jambalaya, how to cook jambalaya