Jambalaya I
Jambalaya, one of Louisiana's most famous dishes, is rooted in Spanish and French cuisine and is the New World version of paella.
- Prep
- 13 min
- Cook
- 30 min
- Total
- 43 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.
Procedure
Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.
Procedure
Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.
Procedure
Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.
Procedure
Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.
Procedure
Discard the bay leaf.
Photo: No machine-readable author provided. Polyparadigm~commonswiki ass · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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