Jambalaya is a southern rice dish with distinct flavor. I first had the real jambalaya when we vacationed in New Orleans. Walking on the street of New Orleans smelling the aromas came out of the numerous restaurants in the musky air is an unique experience. One dish I was determined to try while there was Jambalaya. Today I am trying to duplicate the taste and bring back some memories.
The foundation of Jambalaya is the a mixture of vegetables (celery, onions and peppers) and meats (I like to use smoked sausage, chicken and shrimp) cooked together with rice and the unique Louisiana seasoning (a real nice short cut). I use my rice cooker for this dish, makes it super easy.
Remove the skin from fresh shrimps, put the skin in a pot with 4 C. water, bring it to a boil. Turn off heat.
Saute the chopped vegetables in 2 T. oil, until onions become translucent, remove, place in the rice cooker. Saute the cutup meats in 2 T. oil until cooked, remove and place in the rice cooker. Cook 2 C. short grain rice in 2 T. oil until the rice turns white, sprinkle with Cajun spice. Pour stock made with shrimp water to the pan, add 10 oz. canned tomato. Bring it to a boil, add 2 cloves of crushed garlic. Place the content in the rice cooker. Stir well. Turn the rice cooker on. Cook until done. Leave the Jambalaya in the rice cooker for at least half an hour before serving. Serve with Louisiana hot sauce, boiled corns and fried breaded zucchini slices.
YUMEEEEEEEE! And watch Forest Gump on your DVD.