Sorry for the lack of postings, but I\’m traveling. In London last night and Eindhoven, The Netherlands today. However, continuing on the Cajun/Creole theme, here\’s a new recipe.
When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.
Jambalaya is one of those dishes that seems to be claimed by both Creole and Cajun alike, so here’s my hat in the ring.
Ingredients
3 Tbsp. Butter
1 lb. lean Pork, cut into ½ inch squares
½ lb. Tasso ham or other baked ham, cut into ½ inch squares
1 lb. Andouille, Creole or Chaurice sausage, cut into ¼ inch pieces
2 large Onions, finely chopped
½ cup green Pepper
½ cup green Onions
4 Garlic cloves, finely chopped
2 Tbsp. chopped fresh Parsley
3 Sprigs fresh Thyme, or ½ tsp. dried thyme
Pinch of ground Cloves
A few grindings of fresh Black Pepper
1/2 tsp. Cayenne Pepper, if you do not like it spicy, this can be omitted.
Two fresh Bay leaves, or one dried bay leaf
1 tsp. Salt
4 ½ cups of low sodium Beef stock
2 tsp. of Liquid smoke
2 cups of white Rice
¼ cup of green Onions, to finish
Melt butter to a large heavy saucepan or cast iron stockpot. Sauté onions, green pepper, garlic and lean pork for 5 minutes and then add the parsley, thyme and green onion and continue cooking for a few more minutes.
Then add all the rest of the spices add the Tasso ham, sausage and slowly brown for 5 minutes. Then add the rice, stir and coat thoroughly and then the beef stock and bring back to a boil, now add the liquid smoke, stir again and cover, and turn heat down to low.
Cook for approx. 35 min. stirring on occasion until liquid is fully absorbed, Take off the heat and let sit for 5 to 10 minutes, then stir in green onions and serve in deep bowls with hot sauce.
The Louisville Chef 