New Orleans Jambalaya
The combination of cultural influences on Southern cuisine personified, Jambalaya screams Louisiana. A compound word, "Jambon" from the French meaning ham, and "Aya" meaning rice in African, Jambalaya represents a perfect culinary union of Cajun and Creole and provides unique contribution to the delightful flavor of Louisiana-based cuisine.
A classic Jambalaya can be as versatile and delicious as food gets. Often described as "stew of rice and fowl," Jambalaya incorporates seafood, ham, link sausage rounds and chicken with stock and rice into classic soul food, because it is made from what people have on hand.
The Jambalaya Festival and World Champion Jambalaya Cooking contest, held annually at Gonzales, Louisiana (the Jambalaya Capital of the World) attracts area cooks who have spent years perfecting the art of the stew.
Ingredients
Jambalaya
1 lb. Louisiana hot links, sliced
1 large onion, diced
_ cup bell peppers, diced
_ cup celery, diced
1 can diced tomatoes, 1 number 2 can
1 _ cup cocktail sauce
2 cups rice, cooked
Seasonings:
Thyme
Marjoram
Salt
Chili Pepper Paste
Ingredients
Jambalaya
1 lb. Louisiana hot links, sliced
1 large onion, diced
_ cup bell peppers, diced
_ cup celery, diced
1 can diced tomatoes, 1 number 2 can
1 _ cup cocktail sauce
2 cups rice, cooked
Seasonings:
Thyme
Marjoram
Salt
Chili Pepper Paste
Directions
Jambalaya
Combine sausage, onions, bell pepper, celery, and diced tomatoes in a large sauce pan.
Simmer about an hour and then add a little water if needed.
Then add cocktail sauce, thyme, marjoram, chili pepper paste.
Add rice into mixture.
Cook on low for about 10 minutes. Add salt to taste.
Jambalaya
Combine sausage, onions, bell pepper, celery, and diced tomatoes in a large sauce pan.
Simmer about an hour and then add a little water if needed.
Then add cocktail sauce, thyme, marjoram, chili pepper paste.
Add rice into mixture.
Cook on low for about 10 minutes. Add salt to taste.
