Jambalaya - Revision history

Griscom at 15:20, 3 July 2009

2009-07-03T15:20:31Z

← Older revision		Revision as of 15:20, 3 July 2009
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	==Introduction==		==Introduction==

	==Yield==		Jambalaya is a popular dish throughout the American South but is most often associated with the cooking of New Orleans. It is made with rice and pork, ham, chicken, shrimp, and any variety of other additions and seasonings. Jambalaya has some remarkable similarities to pilaf, and there is much discussion as to the origin of the word ''jambalaya.'' some say the name derives from ''jambon,'' the French word for ham. There are many different styles of jambalaya and probably as many recipes as there are cooks in New Orleans.

			===Yield===

	4 servings		4 servings

Griscom at 15:15, 3 July 2009

2009-07-03T15:15:49Z

← Older revision		Revision as of 15:15, 3 July 2009
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			==Introduction==

			==Yield==

			4 servings

	==Ingredients==		==Ingredients==

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	==Source==		==Source==

	Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, Joy of Cooking~~. Rev~~. ed. (Scribner, 1997), 263		Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, ''Joy of Cooking,'' rev. ed. (Scribner, 1997), 263

Griscom at 15:13, 3 July 2009

2009-07-03T15:13:35Z

← Older revision		Revision as of 15:13, 3 July 2009
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	# Melt or heat butter/oil in a large skillet over medium heat		# Melt or heat butter/oil in a large skillet over medium heat
	# Add chicken and cook, turning, often, until browned on all sides, about 10 minutes.		# Add chicken and cook, turning, often, until browned on all sides, about 5 minutes [original recipe has 10 minutes, for the chicken pieces].
	# Remove chicken to plate and season with salt and pepper to taste		# Remove chicken to plate and season with salt and pepper to taste
	# Add bell pepper, celery, rice, and red pepper to drippings in the skillet. Stir to coat with drippings		# Add bell pepper, celery, rice, and red pepper to drippings in the skillet. Stir to coat with drippings
	# Stir in 3 cups boiling water, parsley, salt, thyme, pepper, bay leaf		# Stir in 3 cups boiling water, parsley, salt, thyme, pepper, bay leaf
	# Return chicken to skillet and top with ham/chorizo		# Return chicken to skillet and top with ham/chorizo
	#		# Cook, covered, over medium-low heat until the water is absorbed and the chicken is cooked through, about 20 minutes. Cook, uncovered, until any excess moisture is evaporated, about 3 minutes.

			==Source==

			Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, Joy of Cooking. Rev. ed. (Scribner, 1997), 263

Griscom at 15:07, 3 July 2009

2009-07-03T15:07:50Z

← Older revision		Revision as of 15:07, 3 July 2009
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	* Ingredients		==Ingredients==

	1 lb. boneless chicken breast [recipe calls for "1 broiler-fryer chicken (about 2 1/2 pounds), cut into serving pieces"]		* 1 lb. boneless chicken breast, chopped into 3/4" cubes [recipe calls for "1 broiler-fryer chicken (about 2 1/2 pounds), cut into serving pieces"]
	1 cup slivered cook ham (about 1 ounce) or 2 ounces chorizo sausage, thinly sliced		* 1 cup slivered cook ham (about 1 ounce) or 2 ounces chorizo sausage, thinly sliced
	2 tablespoon butter or vegetable oil		* 2 tablespoon butter or vegetable oil
	1 medium green bell pepper, diced		* 1 medium green bell pepper, diced
	1/2 cup diced celery		* 1/2 cup diced celery
	1 cup long-grain white rice		* 1 cup long-grain white rice
	1/8 teaspoon ground red pepper		* 1/8 teaspoon ground red pepper
	1/4 cup chopped fresh parsley		* 1/4 cup chopped fresh parsley
	3/4 teaspoon salt		* 3/4 teaspoon salt
	1/4 teaspoon dried thyme		* 1/4 teaspoon dried thyme
	1/8 teaspoon ground black pepper		* 1/8 teaspoon ground black pepper
	1 bay leaf		* 1 bay leaf

			==Method==

	* Method		# Melt or heat butter/oil in a large skillet over medium heat
			# Add chicken and cook, turning, often, until browned on all sides, about 10 minutes.
			# Remove chicken to plate and season with salt and pepper to taste
			# Add bell pepper, celery, rice, and red pepper to drippings in the skillet. Stir to coat with drippings
			# Stir in 3 cups boiling water, parsley, salt, thyme, pepper, bay leaf
			# Return chicken to skillet and top with ham/chorizo
			#

Griscom: New page: * Ingredients 1 lb. boneless chicken breast [recipe calls for "1 broiler-fryer chicken (about 2 1/2 pounds), cut into serving pieces"] 1 cup slivered cook ham (about 1 ounce) or 2 ounces ...

2009-07-03T15:00:41Z

New page: * Ingredients 1 lb. boneless chicken breast [recipe calls for "1 broiler-fryer chicken (about 2 1/2 pounds), cut into serving pieces"] 1 cup slivered cook ham (about 1 ounce) or 2 ounces ...

New page

* Ingredients

1 lb. boneless chicken breast [recipe calls for "1 broiler-fryer chicken (about 2 1/2 pounds), cut into serving pieces"]
1 cup slivered cook ham (about 1 ounce) or 2 ounces chorizo sausage, thinly sliced
2 tablespoon butter or vegetable oil
1 medium green bell pepper, diced
1/2 cup diced celery
1 cup long-grain white rice
1/8 teaspoon ground red pepper
1/4 cup chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 bay leaf

* Method