At The Coop

At The Coop

Friday, July 11, 2014


     It's my understanding that Jambalaya is "dirty" rice, flavored with pretty much whatever you want to put in that's how I make it. Although each batch has its similarities, it's different every time I make it. It depends on what's in the fridge and/or the garden.
     I usually start by browning some sliced sausage links (I use turkey) in a little oil. In my most recent batch (the one in the picture) I threw in some leftover barbecued chicken drumettes after the sausage got brown. Then I added some chopped onion, sliced celery, some chunks of bell pepper, and a big old jalapeno pepper that I had cored, deseeded, and sliced. Nina has been growing some Chinese long beans in the garden... I cut several of them into pieces about two inches long and added them to the pot. We also had half a dozen or so okra that were asking to be cut, so I obliged them and dropped them in along with the beans. Some chopped garlic, dried oregano and thyme, and a little ground cumin seed added to the flavor. Once that stuff started to cook down, I drained a can of diced tomatoes (saving the juice) and added them to the mix. Several minutes later, I poured the juice in, along with a little salt and ground black pepper. The final ingredients are a cup and a half of rice and three cups of water. I brought the concoction to a boil, turned it down to a low heat, and put a lid on it.
    About 30 minutes later, I checked on it. The rice was soft, so I turned it off.  Not long after that, it was on our plates and pleasing our palates.

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