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Jambalaya I

@arecipe.bsky.social

Jambalaya, one of Louisiana's most famous dishes, is rooted in Spanish and French cuisine and is the New World version of paella.

Total 01:00
Yield 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

Instructions

  1. 1
    Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.
  2. 2
    Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.
  3. 3
    Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.
  4. 4
    Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.
  5. 5
    Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.
  6. 6
    Discard the bay leaf.
Category
Entree/Main
Cuisine
Southern

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Jambalaya_I