I'm making jambalaya and I'm wanting to know what ingredient makes it really get that southern kick to it. I have sausage but no shrimp. Just wanting it to be authentic
- pennybarrLv 78 years agoFavorite Answer
All authentic Jambalaya recipes start off with the Cajun/Holy Trinity which is diced green pepper, celery and onion which is sauteed in butter or oil. Most Jambalaya recipes use Andouille sausage. chicken and shrimp. Kielbasa is a reasonable substitute for the Andouille. If you don't have the shrimp or chicken, you can use this recipe. The file powder givesthe Jambalayathat authentic flavor. I have been using this recipe for years without the tasso. I usually do add bone-in chicken pieces.
Paul Prudhomme's Poorman's Jambalaya
If you make extra seasoning mix, you can just store it a jar or airtight container
4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper ( preferably cayenne)
1 teaspoon gumbo file ( file powder) (optional)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves Jambalaya
4 tablespoons margarine
6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham,
diced 6 ounces smoked andouille sausages (about 1 heaping cup) or 6 ounces kielbasa, diced
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 cup bell pepper, chopped 1
1/2 teaspoons minced garlic
2 cups uncooked rice ( preferably converted)
4 cups beef stock or 4 cups chicken stock ( if not salt-free, adjust salt)
Combine all the ingredients in a small bowl and set aside.
Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
NOTE: If using chicken, remove the tasso and sausage, add the chicken and brown it both sides, cook over low heat for about 15 minutes.
Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.
- Jodi DLv 78 years ago
- Anonymous5 years ago
Would like to find out more about this as well