I make my own Andouille and I had an urge for Jambalaya.
Now, this isn't as simple as it sounds. I am an old fat Canadian. The Woman of My Dreams (WOMD), who is my fiance, was born in Little Rock Arkansas and raised in Georgia. Making Jambalaya for a Southern Belle is a daunting task for a Canadian mountain man like me. I was afraid failure could impact the coming nuptials.
Mostly fearlessly, I ventured forth.
I started by heating 10 ml (2 tsp) of oil in a sauce pan. I cut my andouille in half lengthwise and then into half moon slices until I had 200 grams (7 oz) and sauteed it for about 5 minutes until it was browned.
I removed it from the pan and set it aside.
I added 5 ml of butter to the pan and sauteed 175 ml (3/4 cup) diced onion, 125 ml (1/2 cup) diced peppers, and 125 ml (1/2 cup) of diced celery until they were soft. About 5 minutes. A nice dark fond was forming on the pan.
I added 2 crushed garlic cloves and 5 ml (1 tsp) Creole seasoning (I make my own if you want the recipe). I cooked for 1 minute.
I added 5 ml (1 tsp) of butter and let it melt. I added 225 ml (scant 1 cup) of uncooked rice and cooked, stirring constantly for 1 minute.
Next came two 398 ml (14 oz) cans of diced tomatoes with garlic, 400 ml (1 2/3 cups) chicken broth, 3 ml (1/2 teaspoon) hot sauce, 3 ml (1/2 teaspoon) Worcestershire and the sauteed andouille.
I made sure to scrape all the fond off the bottom of the pan as I stirred.
I brought the mixture to a boil and then reduced the heat to just above low and covered the pot. I left it undisturbed for 20 minutes except for one stir at 7 or 8 minutes to make sure the rice didn't stick to the bottom of the pan.
While the rice was cooking, I thinly sliced the white part of 3 green onions and sliced the green part on the bias and set them aside.
I checked to make sure the rice was tender and added the shrimp and the white part of the green onions.
I covered and simmered for 5 minutes.
I added 7 ml (1 1/2 teaspoon) of lemon juice and 5 ml (1 teaspoon) of dried parsley.
I garnished the Jambalaya with the green parts of the sliced green onion.
The verdict:
This is just the way I like my Jambalaya. A touch of heat, not too soupy and a bunch of flavour. Making Andouille is worthwhile for this dish alone, not to mention Gumbo or Pizza.
However, the real question was how did WOMD like it. She said it was hardy, filling, had some heat and not to hot. Best of all, she said to make it again. Another culinary/matrimonial disaster averted.
Disco
Now, this isn't as simple as it sounds. I am an old fat Canadian. The Woman of My Dreams (WOMD), who is my fiance, was born in Little Rock Arkansas and raised in Georgia. Making Jambalaya for a Southern Belle is a daunting task for a Canadian mountain man like me. I was afraid failure could impact the coming nuptials.
Mostly fearlessly, I ventured forth.
I started by heating 10 ml (2 tsp) of oil in a sauce pan. I cut my andouille in half lengthwise and then into half moon slices until I had 200 grams (7 oz) and sauteed it for about 5 minutes until it was browned.
I removed it from the pan and set it aside.
I added 5 ml of butter to the pan and sauteed 175 ml (3/4 cup) diced onion, 125 ml (1/2 cup) diced peppers, and 125 ml (1/2 cup) of diced celery until they were soft. About 5 minutes. A nice dark fond was forming on the pan.
I added 2 crushed garlic cloves and 5 ml (1 tsp) Creole seasoning (I make my own if you want the recipe). I cooked for 1 minute.
I added 5 ml (1 tsp) of butter and let it melt. I added 225 ml (scant 1 cup) of uncooked rice and cooked, stirring constantly for 1 minute.
Next came two 398 ml (14 oz) cans of diced tomatoes with garlic, 400 ml (1 2/3 cups) chicken broth, 3 ml (1/2 teaspoon) hot sauce, 3 ml (1/2 teaspoon) Worcestershire and the sauteed andouille.
I made sure to scrape all the fond off the bottom of the pan as I stirred.
I brought the mixture to a boil and then reduced the heat to just above low and covered the pot. I left it undisturbed for 20 minutes except for one stir at 7 or 8 minutes to make sure the rice didn't stick to the bottom of the pan.
While the rice was cooking, I thinly sliced the white part of 3 green onions and sliced the green part on the bias and set them aside.
I checked to make sure the rice was tender and added the shrimp and the white part of the green onions.
I covered and simmered for 5 minutes.
I added 7 ml (1 1/2 teaspoon) of lemon juice and 5 ml (1 teaspoon) of dried parsley.
I garnished the Jambalaya with the green parts of the sliced green onion.
The verdict:
This is just the way I like my Jambalaya. A touch of heat, not too soupy and a bunch of flavour. Making Andouille is worthwhile for this dish alone, not to mention Gumbo or Pizza.
However, the real question was how did WOMD like it. She said it was hardy, filling, had some heat and not to hot. Best of all, she said to make it again. Another culinary/matrimonial disaster averted.
Disco
