Post by Mistermoonlight on Jun 5, 2012 21:32:11 GMT -5
A little background. This recipe is not actually mine. I went to a party at a college friend's house, and her boyfriend made the jambalaya for the party. It was so good I had to get the recipe. Little did I know that it was so easy to prepare.
Many recipes for Jambalaya call for a million ingredients and cooking it all on top of the stove. This one allows you to prepare them, then put them in the oven, making it a lot easier. And it's amazingly easy.
Enjoy. This is one of the many authentic Louisiana dishes I learned to prepare during my two decades there. As far as I know it doesn't appear in any cook book.
MisterMoonlight's Jambalaya.
Pork & Sausage, any amount of meat (generally 2-3 lbs pork.This can be a ham, or pork loin, any kind of pork works well) and i 2-3 links of sausage.
Season pork, if need be (marinated pork works ok, too, depending on the marinade. You wouldn't want to use Terryiaki, for example, unless you're adventurous) in an iron pot. A dutch oven works well for this. Brown and then set aside. (Note, if I've used a marinated pork loin, I'll often just cook it, cut into smaller pieces and add sausage uncooked to the recipe and it works out fine.) Cook the meat in 2-3 tablespoons of olive oil if you decide to cook it all together.
Chop 3-4 medium onions, 1 bell pepper, a toe or two of garlic, and one jalepeno pepper, removing all the seeds from the jalepeno before using it. Brown all ingredients in butter or olive oil.
Add meat, 3 and a half cups of water, three cups of rice, and 1 tablespoon of salt, and bring to a boil on top of the stove.
When mixture comes to a boil, remove from stove, place in oven, and cover at 350 degrees for 50 minutes.
Serve with a salad, baked French bread, and you're a God or Godess, as the case may be.
Accept compliments graciously.
Note: as in almost all things Louisiana, iron pots work better than stainless steel, although you can use that in a pinch.
Many recipes for Jambalaya call for a million ingredients and cooking it all on top of the stove. This one allows you to prepare them, then put them in the oven, making it a lot easier. And it's amazingly easy.
Enjoy. This is one of the many authentic Louisiana dishes I learned to prepare during my two decades there. As far as I know it doesn't appear in any cook book.
MisterMoonlight's Jambalaya.
Pork & Sausage, any amount of meat (generally 2-3 lbs pork.This can be a ham, or pork loin, any kind of pork works well) and i 2-3 links of sausage.
Season pork, if need be (marinated pork works ok, too, depending on the marinade. You wouldn't want to use Terryiaki, for example, unless you're adventurous) in an iron pot. A dutch oven works well for this. Brown and then set aside. (Note, if I've used a marinated pork loin, I'll often just cook it, cut into smaller pieces and add sausage uncooked to the recipe and it works out fine.) Cook the meat in 2-3 tablespoons of olive oil if you decide to cook it all together.
Chop 3-4 medium onions, 1 bell pepper, a toe or two of garlic, and one jalepeno pepper, removing all the seeds from the jalepeno before using it. Brown all ingredients in butter or olive oil.
Add meat, 3 and a half cups of water, three cups of rice, and 1 tablespoon of salt, and bring to a boil on top of the stove.
When mixture comes to a boil, remove from stove, place in oven, and cover at 350 degrees for 50 minutes.
Serve with a salad, baked French bread, and you're a God or Godess, as the case may be.
Accept compliments graciously.
Note: as in almost all things Louisiana, iron pots work better than stainless steel, although you can use that in a pinch.