Unicorn (Unicorn@Indenial.com)
Mon, 22 Feb 1999 12:51:35 -0500
The tale of our intrepid bride continues:
Thursday: Today Tim asked for salad again. I tried a new recipe. It
said, "prepare ingredients, then toss on a bed of lettuce one hour
before serving." I hunted all over the garden by my moms. So I
tossed my salad into the bed of lettuce and stood over there one hour
so the dog would not take it. Tim came over and asked if I felt all
right. I wonder why?
Now, on with "Classic Cajun Cooking" week. The only explanation I
have ever heard for the name of this dish is that it is derived from
the French "jambon" (ham) which was a main ingredient in early
jambalayas, and still a fixture in most of today's recipes.
Chicken Jambalaya
4 Tbs (60 ml) butter or margarine
1 cup EACH finely chopped onions,
red and/or green bell peppers, and celery
1 Tbs (15 ml) finely chopped garlic
2 whole bay (laurel) leaves
Salt and freshly ground black pepper to taste
1/2 tsp (2 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) Tabasco sauce, or to taste
1/2 lb (250 g) tasso, or other smoked ham, chopped
1 cup (250 ml) canned tomato sauce
3 lbs (1.5 Kg) chicken, cut into parts
and meat removed from bones
3 cups (750 ml) canned or fresh chicken stock
2 cups (500 ml) uncooked white rice
Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the
onions, peppers, celery, garlic, the bay leaves, salt and pepper,
cayenne, Tabasco, and the ham and cook over high heat, stirring
frequently, until the onions are medium brown, about 15 minutes. Add
the tomato sauce, chicken pieces, and the chicken stock and bring to a
simmer. Add the rice and stir briefly. Cover the pot, reduce the
heat to very low, and cook for about 15 minutes, until the rice is
cooked. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Tue Feb 23 1999 - 09:00:08 EST