548
edits
Jambalaya: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
==Introduction== | |||
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 | |||
==Ingredients== | ==Ingredients== | ||
| Line 17: | Line 25: | ||
# 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 | |||