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.