- Dec 6, 2007
- 3,848
- 552
Burnt Sugar Jambalaya
1 lb. lean pork cut into one inch cubes
(loin or tenderloin is good)
1 boneless, skinless chicken breast
1 lb. peeled and deveined raw fresh shrimp (optional)
(You can use just pork or chicken, or substitue
other sorts of meats and/or leftovers like ham,
roast beef, crawfish, etc.)
1 1/2 cups long grain white rice
3 1/2 cups chicken stock (packaged is ok)
1 cup chopped green onions
1 cup chopped white onion
1/2 cup chopped celery
1/2 cup chopped peppers (sweet or hot)
2 bay leaves
3 tablespoons chopped garlic
Salt, pepper and cayenne to taste
3 tablepoons vegetable or olive oil
2 tablespoons sugar
Heat vegetable oil or olive oil in large saucepan with tight fitting lid. Add sugar and cook until it liquifies and turns light brown. Add chopped meat (not shrimp of crawfish at this point), vegetables and bay leaves. Saute until meat is browned and vegetalbes are soft. Add chicken stock and bring to a boil. Reduce to simmer and add garlic, salt, pepper and cayenne. Simmer this mixture covered for about 30 minutes. If using shrimp or crawfish, add the last five minutes of this process. Bring mixture to a boil once again and stir in rice. Cover, bring to boil again and then reduce heat to low and cook tightly covered for about 30 minutes. This is a brown Cajun jambalaya. If you want to make a Creole jambalaya, add a can of chopped tomatoes along with chicken stock. I prefer the Cajun version. Serve with a green salad and hot french bread.
1 lb. lean pork cut into one inch cubes
(loin or tenderloin is good)
1 boneless, skinless chicken breast
1 lb. peeled and deveined raw fresh shrimp (optional)
(You can use just pork or chicken, or substitue
other sorts of meats and/or leftovers like ham,
roast beef, crawfish, etc.)
1 1/2 cups long grain white rice
3 1/2 cups chicken stock (packaged is ok)
1 cup chopped green onions
1 cup chopped white onion
1/2 cup chopped celery
1/2 cup chopped peppers (sweet or hot)
2 bay leaves
3 tablespoons chopped garlic
Salt, pepper and cayenne to taste
3 tablepoons vegetable or olive oil
2 tablespoons sugar
Heat vegetable oil or olive oil in large saucepan with tight fitting lid. Add sugar and cook until it liquifies and turns light brown. Add chopped meat (not shrimp of crawfish at this point), vegetables and bay leaves. Saute until meat is browned and vegetalbes are soft. Add chicken stock and bring to a boil. Reduce to simmer and add garlic, salt, pepper and cayenne. Simmer this mixture covered for about 30 minutes. If using shrimp or crawfish, add the last five minutes of this process. Bring mixture to a boil once again and stir in rice. Cover, bring to boil again and then reduce heat to low and cook tightly covered for about 30 minutes. This is a brown Cajun jambalaya. If you want to make a Creole jambalaya, add a can of chopped tomatoes along with chicken stock. I prefer the Cajun version. Serve with a green salad and hot french bread.
