Spice Up Your Jambalaya Recipe

Creole jambalaya is one of the more popular forms of Cajun cuisine. Cajun is a term that applies to the people of Louisiana who are descended from the French-Acadians. Cajun cooking is characterized by the spicy and by the aromatic flavors of red and green bell peppers,celery, and onions mixing with the meat from shrimp, oysters, crawfish, other shellfish, and cured hams from pork, beef, or poultry.

For this best jambalaya recipe, you will need the following ingredients:

two (2) tablespoons of vegetable oil,

one (1) tablespoon of flour,

one fourth (1/4) pound of ham-cubed,

one fourth (1/4) cup chopped green bell pepper,

one half (1/2) cup celery-chopped,

one (1) can of whole skinned tomatoes,

three fourths (3/4) cup cooked shrimp,

one half (1/2) cup California dried raisins,

one (1) medium onion- sliced,

one (1) clove garlic-minced,

one (1) sprig parsley-chopped,

one half (1/2) cup uncooked rice,

one (1) cup of this mixture: ground pepper, dried cayenne pepper, bayleaf, and scallions- to taste.

Set the temperature of your oven to medium heat. Place your skillet pan on the range and heat the two (2) tablespoons of vegetable oil.

Stir in the flour. Add the ham, the chopped celery, and the green bell peppers. Cook while stirring constantly, for five (5) minutes.

Add the tomatoes, the shrimp, the onion, the garlic, the parsley, and the California dried raisins.

Bring to boil on high heat, then add the uncooked rice. Pour in the liquid from the canned tomatoes. Cover and cook on low heat for five minutes.

Cook on simmer mode for twenty to thirty minutes, or until the rice is done. Season with the 1 cup of ground pepper, dried cayenne pepper, bayleaf, and scallions mixture depending on what should suit your tastes.

This recipe is good for four (4) servings.

You can replace the three fourths (3/4) cup of shrimp in this recipe with eight (8) pieces of chicken meat. You can also replace the one fourth (1/4) pound of ham-cubed with one half (1/2) cup of Spanish pork sausage-diced. Also, instead of using all the liquid from the canned tomatoes, you can replace half of this liquid with one half (1/2) cup of sherry to achieve that flavor of an authentic Cajun jambalaya for your home-cooked meal. Lastly, you can add a one third (1/3) cup of brown sugar to this recipe if you would like your Creole jambalaya to taste all of sweet, salty, and spicy, at the same time.

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