[CH] RE: Jambalaya

Harold James (hjames@mdspice.com)
Wed, 15 May 2002 13:10:22 -0400 

You said that you have not seen any recipes that have ham. I sent 
my recipe and it has ham. For other Cajun style recipes, you can 
go to my site and you will find 57 Cajun recipes all mine that I 
have cooked for friends and family. Since I am in New Orleans, right 
now I think I will go to red fish grill and get some seafood and 
Jambalaya that I do not have to cook.

>From: Cameron Begg <begg.4@osu.edu>
>Reply-To: Cameron Begg <begg.4@osu.edu>
>To: chile-heads@globalgarden.com
>CC: xrated@ameritech.net
>Subject: Re: [CH] jambalaya recipe?? V8 #531
>Date: Wed, 15 May 2002 12:34:30 -0400
>
>Hi C-H's,
>
>Uncle D. D. wrote:
>
>>But, (and I don't wannasound
>>like de food kops here) jambalaya comes from the French part of the 
>>Creole
>>heritage. And I don't seen no ham (jambon) in nary one of these 
>>recipes.
>
>Also I have heard (and not verified) that in some African dialects
>the word that sounds like "ya" means rice. This would make 
>jambalaya=
>"ham à la rice"!
>--
>---
>                      Regards,               Cameron.






Jambalaya 



INGREDIENTS: 

2 lbs. cooked chicken legs remove bones after cooking 
1 LB of center cooked ham diced in 1' cubes
1 1/2 lbs. cooked chicken breast de-boned
1 1/2 lbs. of small cooked peeled shrimp
1/2 cup diced celery
2 cloves of fresh garlic
1 1/2 pounds of smoked sausage
1 large onion chopped fine
1/2 tsp. mint leaf, basil, thyme, oregano, and parsley
4 medium peeled and chopped tomatoes
3 cups of chicken stock
2 tbs of Debz Louisiana Lightning hot sauce
1/2 cup clarified butter
1 medium red bell pepper chopped fine
2 cups converted white rice
Optional 1 16oz can of tomato sauce for New Orleans style
Debz Cajun Seasoning to taste
1 cup white wine (optional)
8 qt pot




COMMENT: 
Only the New Orleans style Jambalaya uses tomatoes on the bayou we 
do not. 


METHOD: 
In large pot heat up butter, Add onion, bell pepper, garlic, and 
celery to pot cook over low heat until veggies are tender. Add the 
chicken meat, ham, and sausage to pot. Brown for 5 minuets (stirring 
often) add rice and the rest of the ingredients. Bring to a boil.
Cover and cook on low heat for 15-18 minutes. Turn off heat let 
the Jambalaya stand for 10 more minutes. Then Enjoy! 
* Note Jambalaya can be cooked with any choice of meats. Crawfish,
shrimp, beef, pork, etc.