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.

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.

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

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!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama