George Shirley wrote:
> zxcvbob wrote:
>> I made a pan of jambalaya last night. I sauteed the raw white rice
>> with the onions and celery in the sausage grease. (I added the bell
>> pepper later; maybe it's supposed to be cooked with the rest of the
>> trinity and the rice.) The cooking rice smelled wonderful, but as
>> usual it didn't cook properly when I added the wet ingredients and
>> finished cooking. Some of the rice is almost overcooked, while at the
>> same time has hard bits that never softened up properly. I think it's
>> from frying the raw rice. But I believe that's the proper procedure
>> for make jambalaya or paella. (I also think jambalaya is a Creole
>> adaptation of paella, as opposed to gumbo which is a Cajun dish)
>>
>> How would it work to cook the ham or sausage, add the trinity and
>> saute it, then stale steamed rice (like making fried rice) and stirfry
>> it, and *then* add the canned tomatoes, spices, and shrimp, and finish
>> cooking over high heat? I know it would be faster that way. Would
>> have to substitute a pinch of dried mint for the bayleaf...
>>
>>
>> Oh, BTW, here's the recipe. I should send it in to Hormel:
>>
>>
>> Bob's Quick Jambalaya
>>
>> 6 Hormel “Hot and Spicy!” Little Sizzler breakfast sausages (1/2 pkg)
>> 2 cups raw long grain rice
>> 2 cups water
>> 1 (15 oz) can stewed tomatoes
>> 1 bay leaf
>> 1 bunch scallions, sliced
>> 2 ribs of celery, sliced or large dice
>> 1 tsp minced garlic
>> 2 chicken bouillon cubes
>> 1/2 tsp each: salt, thyme, basil
>> 1/4 tsp fresh ground black pepper
>> 1/4 tsp cayenne
>> 1 (12 oz) pkg frozen peeled shrimp
>> 1/2 cup chopped bell pepper
>>
>> Cut sausages in thirds and brown in a big skillet. Pour off some of
>> the fat if desired. Add rice, scallions and celery, and cook over
>> high heat until rice is toasty. Add all remaining ingredients except
>> basil, bell pepper, and shrimp. Reduce heat. Cook until rice is
>> almost done. You may need to add a little more water. Add remaining
>> ingredients and cook until shrimp is done.
>
> Here's a recipe from Gonzales, LA, touted as the Jambalaya Capitol of
> the World. Cook it all in a big cast iron dutch oven for best flavor.
>
> Jambalaya Ingredients:
> # 4 big yellow onions chopped fine
> # about 8 cups water.
> # 4 cups rice
> # 1 bell pepper - chopped
> # 2-3 banana peppers - chopped
> # 3-5 crushed garlic cloves
> # 2 bundles green onions. - chopped
> # 2 lbs hot sausage - chopped
> # 1 whole chicken cut up or pork.
> # salt, pepper, red pepper, onion powder, whatever.
>
> Jambalaya cooking instructions:
> Brown your sausage and chicken and put them on the side. Cook down your
> yellow onions & garlic constantly stirring.(add a little water if
> necessary so it doesn't get dry in the bottom of the pot) Don't burn
> them or the whole recipe is screwed. Once you've sauteed this mix way
> down you add in your meat and then your water.(add enough water to cover
> everything) Season to taste and cook everything until your meat is good
> and tender. About 15 minutes before you're going to add your rice put in
> the peppers and green onions. Add rice and bring to simmer for 15 around
> minutes or until the rice looks to be getting cooked. Take a big spoon
> and turn the rice over once.(you only want to bring the bottom to the
> top) Leave over low heat until your water is all out and the rice is
> tender. You'll have your Jambalaya. Serve it with french bread, white
> beans and salad.


So I'm making it more complicated than it needs to be? (Figures) :-) I
did use a big yellow onion instead of the scallions. I see your recipe
uses both...

Thanks,
Bob