Jambalaya I
Jambalaya, one of Louisiana's most famous dishes, is rooted in Spanish and French cuisine and is the New World version of paella. Jambalaya originated in the French Quarter of New Orleans.
60 min · serves 3
Ingredients
- 1 bay leaf
- ½ teaspoon savory
- ½ teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 1½ teaspoons cumin
- ⅓ cup chopped celery
- ½ tablespoon butter
- 14.5 ounces (411 g) canned tomatoes, diced or torn apart
- ⅔ cup long-grain rice
- 1½ cups chicken broth
- 2 cups cooked and chopped turkey or chicken
- 1 small can of sliced mushrooms (optional), drained
Steps
- Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.
- Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.
- Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.
- Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.
- Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.
- Discard the bay leaf.
More recipes with bay leaves, savory, basil, thyme, cumin, celery, butter, tomatoes, rice, chicken, broth or stock or turkey
Adapted from “Jambalaya I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.