MY RECIPES JAMBALAYA FREE

In a pinch, you may also try medium and short grain white rice, but do not use brown rice. Their profiles will influence this dish a bit too much. Try to stay away from varieties like Jasmine rice and Basmati, as they have a very distinct aroma and flavor.

The best jambalaya rice is a plain long-grain white rice, and I recommend using organic, if you can. If you wish, you may use 1.5 teaspoons of creole seasoning or Cajun Seasoning in place of the paprika, oregano, and cayenne. Then add smoked andouille sausage, paprika, oregano, and cayenne pepper: I like butter, tallow, or olive oil (not extra virgin).Ĭook for 7-8 minutes over medium heat until slightly softened. I prefer to use green bell pepper, as I find its flavor best, but you may also use sweet red bell pepper instead of green pepper.įor the cooking fat, you may use any type you prefer, but try to use a more neutral-tasting oil. In a large and wide pan (I used a 5-qt braiser – affiliate, but you can also use a large soup pot), soften the Cajun “holy trinity,” which is a combination of onion, bell pepper, and celery, with some oil, salt, and black pepper: This is a dish that takes well to making it your own.

MY RECIPES JAMBALAYA FREE

Instead of the shrimp, feel free to add chicken (white or dark meat) or other kinds of your favorite seafood to the jambalaya. This will give you the classic cajun cuisine flavor you want. Keep the andouille sausage, the holy trinity vegetables, and either a true Cajun seasoning or a trio of spices that mostly capture those flavors. If you customize the recipe, make sure you retain the important elements for jambalaya, as follows:

My recipes jambalaya