Okay, I’m singing here! Tonight, we’re having Jambalaya!!
This was one of the dishes we made at NOSOC. It was so delicious. Unlike a traditional Jamabalaya, this one had no seafood (shrimp, etc.) which is expected when teaching a large group of people with unknown food allergies. The word “Jambalaya” means a dish that combines rice with a variety of ingredients including onion, green peppers and almost any kind of meat, poultry or shrimp. The dish varies from cook to cook.
The picture here is not mine – totally pirated! But I must say, looks just like mine!
So the recipe I used was the one I was taught at the New Orleans School of Cooking. It’s a bit complicated, so if you’d like the recipe, I’d be pleased to send it to you. Just send me a message. The most time consuming part of this recipe is making a roux. What is a roux, you ask? A roux combines equal parts of fat (lard, butter, etc) and flour. Cooking these two together, stirring constantly until your roux is a beautiful dark brown. Roux’s are used to thicken soups and in this case our jambalaya. To make a roux take 1/2 cup of lard or butter (I did try this with oil, didn’t work quite as well!), melt the fat and stir in all at once an equal part of flour – 1/2 cup. stir continually. The mixture will darken as it cooks. When it’s the colour and consistency you want, you’re done!
I loved the Jambalaya – the flavours are rich and the colour is beautiful. In the class we used white rice. I substituted brown rice.
All in all a wonderful dish! Super filling. Great on a cold night – or any night.
One word – Yummy!