The Wisdom Dude’s
Amazingly Delicious Jambalaya

This is a personal recipe, gleaned from several people's kitchens. It owes nothing to recipe books, nor to commercial establishments. It is basically Creole (NOT Cajun), with a heavy Tampa accent. Some things are best not trifled with; it's no secret that the use of black, white, and red (Cayenne) pepper gives it that distinctive deep, smoky "N'Awlins" taste. For some reason, folks where the snow flies almost invariably skip the three peppers, or make substitutions — and then complain mightily that the dish just doesn't taste right!

Ingredients

Raw Meats:

Cured Meats:

Liquid:

Herbs and Spices:

Cooking Instructions

  1. Heat the olive oil in a heavy pot. Cast-iron is best, but aluminum will work. (A New Orleans jambalaya pot and a Tampa paella pot are the same critter — heavy cast-iron and as roomy as a Dutch oven. If you're buying a pot, prefer one that's U.S.-made — they're heavier.)
  2. Stir in the peppers, onion, garlic, and celery. Cook on high until everything is translucent.
  3. Add the raw meats. Keep stirring on high until the chicken and pork have turned white.
  4. Add the cured meats. Stir for 2 or 3 minutes.
  5. Add the tomatoes, and stir for 5 to 6 minutes.
  6. Lower the heat to medium-high. Add the stock and all the seasonings. Cook for about 20 minutes, until everything is well melded.
  7. Add the rice, cover, and cook for 30 minutes.
  8. Add the shrimp, and the extra liquid if you need to (if the rice is dry or not all the way cooked), and stir it thoroughly. Cook 5 to 10 more minutes.
  9. Prepare for your guests to swoon in ecstasy!

 

33576 : 06Jun17


Jerry Merchant and Mary Matthews


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