Jambalaya
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Garlic (minced)1 cup
Canola Oil230 g
Tomato Puree450 g
Andouille4 cups
Green Pepper (diced)4 cups
Yellow Onion (diced)1
Salt1 cup
Scallions (diced)Directions:
1
Preheat oven to 350 degrees F
2
Saute the garlic, chiles, and bay leaves in the oil
3
Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes
4
Slice and roast the sausage for about 20 minutes
5
Drain the fat off
6
Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1 1/2 hours, add salt and pepper
7
The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface
8
At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc
9
) Poach the meat in the sauce to cook it
10
Add scallions at the last minute for color
11
To make vegetarian jambalaya, smoke the tomatoes first, in a home smoker, or place them in the oven with a pie plate of smoking chips for a 1/2-hour
12
This gives the sauce the same flavor as adding sausage
13
Then use vegetable stock instead of chicken stock and add any vegetables of your choice at the end