Jambalaya a la LeBlancPosted: September 30, 2011
the following is my recipe for Jambalaya. Passed down from my Mother, from her Mother (RIP), and so forth. i like andouille and ham, BUT you can go with chicken, shrimp (just add it for the last 6 minutes of cooking time so you don’t rubberize the shrimp). the pic below is ham, andouille and tasso.
jambalaya is basically a play on paella. the Spaniard’s took control of La. for a brief period. the French retook the area and…..whatever, google “new orleans” if you want a history lesson. my city is one of the oldest in the country. and for us…..FOOD is everything.
saute 1 cup trinity in olive oil or butter (i uses butter) till translucent, add chopped meat (whatever you choose is up to you) and cook for about 5 minutes. add 1 can tomato sauce(14oz), 2-3 TBS thyme and 2 1/2 cups water, and 1-2 TBS cayenne (more/less to taste). bring to a boil. once boiling throw in rice, cover and drop heat to low. let cook for 12-15 minutes, stir once or twice. after cooking time, let the pot sit covered for out 10-15 minutes. enjoy. c’est bon.