In article >,
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 ³Hot and Spicy!² 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.

Saved to disk, thanks!
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