This rice based dish is an American version of the famous Spanish paella. Jambalaya is a Louisiana Creole dish of Spanish and French influence. It is usually a combination of meat, vegetables, seafood and rice. The jambalaya recipe I have here uses cured meat such as salami and Chinese sausage and I’m sure it is very easy to cook, just like cooking fried rice. I don’t if this dish is related in anyway to the song “Jambalaya (On The Bayou)”, maybe it’s up to you to find out. 😉 “So….goodbye Joe, gotta go me oh my oh!”
1 Tbsp. cooking oil
2 large onions, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 cup salami, sliced
3 pcs Chinese sausage, cut into rounds
1 1/4 cups ordinary rice
1/4 cup glutinous rice
1 bay leaf, crumbled
1/2 tsp. diced thyme leaves
1/2 tsp. salt
3 to 4 Tabasco sauce
3 medium-sized tomatoes, peeled, seeded and chopped
2 chicken bouillon cubes (e.g. Knorr Chicken cubes) , dissolved in 2 1/2 cups hot water
How to cook Jambalaya:
- Saute garlic, onions, green bell pepper in hot oil. Stir cook until onion becomes transparent.
- Add salami, sausage and rice. Stir-fry until rice is coated with oil.
- Put in the bay leaf, thyme leaves, salt, Tabasco sauce, tomatoes, and chicken broth.
- Cover the casserole and simmer until the rice is cooked.
- Before serving, mold Jambalaya in desired shape, using a small bowl or cup, then remove from mold. Serve warm.