Creole Jambalaya
I love making Creole dishes anytime, but especially around Mardi Gras. Here is one of our favorites to make!
I love making Creole dishes anytime, but especially around Mardi Gras. Here is one of our favorites to make!
- 1/2 teaspoon salt
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 tablespoon unsalted butter
- 8 ounce tomato sauce
- 1/2 teaspoon black pepper freshly ground
- 8 green onion chopped
- 2 celery ribs chopped
- 1 pound country ham cubed
- 1 pound andouille sausage sliced
- 1/4 teaspoon ground red pepper
- 5 cups rice cooked
- fresh parsley
- Carbohydrate 29.9986721750753 g
- Cholesterol 88.145145675 mg
- Fat 23.0150588720382 g
- Fiber 2.73910980775551 g
- Protein 27.7551774353131 g
- Saturated Fat 8.46777442084411 g
- Serving Size 1 1 Serving (320g)
- Sodium 2055.13310959408 mg
- Sugar 27.2595623673198 g
- Trans Fat 2.01946764968741 g
- Calories 445 calories
Step-by-step
- Measure out 2 cups of rice and cook in a pot until cooked through. 2 cups of dry rice will yield to the 5 cups of cooked rice that you will need. The rice should take about 20 minutes to cook. When done, set aside to add to jambalaya later.
- Check both sausage and country ham and see if it needs any further cooking. If not fully cooked already, saute in a saucepan for 5-10 minutes. Set aside. Chop all other ingredients and put aside. Once you start the jamabalaya, you add the ingredients quickly, so you should prep them all first.
- Melt butter in a large skillet over medium heat. Once butter is melted, add the onion and soften. Add the green bell pepper, green onion and celery. Saute the vegetable mixture until nice and tender. Once tender, add the sausage, ham and the next 4 ingredients to the pan. Cook for 20 minutes, stirring occasionally.
- Stir in rice, cover, and cook for an addtional 30 minutes on low heat. Stir mixture occasionally. Serve hot with a sprinkle of fresh parsley on top.
Avoiding the Mushy Rice Trap
Adding raw rice directly to wet simmering meat usually creates a starchy, gluey mess. Cooking the five cups of rice separately first preserves individual grain integrity. Measure exactly two cups of dry long-grain white rice to yield that volume safely. Keep heat low during the final thirty-minute incorporation phase so moisture absorbs evenly without burning the bottom of the pan.
Smart Protein and Budget Strategies
Using cured meats like country ham and andouille sausage efficiently seasons large batches without buying expensive fresh cuts. Check labels for sodium content carefully before adding the extra half teaspoon of salt. Render sliced sausage in a skillet for eight minutes to extract excess fat before mixing. Freezing leftovers in airtight portions for up to three months retains quality.
Balancing the Plate
Serving this rich, heavy dish requires crisp, acidic accompaniments that cut through pork fat. Pair plates with a cold cucumber salad dressed in vinegar rather than heavy mayonnaise. Add pickled okra on the side to provide sharp contrast against the savory, tomato-based rice mixture.
