Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia “stew of rice and fowl.” Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn’t have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.
- 1 polish sausage
- 1 cup leftover chicken if you don’t have that use some raw chicken
- 1 cup of cubed ham
- 2 tsp chili powder
- 1tsp salt
- 1/2 tsp red pepper
- 1/2 tbsp crushed garlic
- 1 can of crushed tomatoes 14 1/2 oz
- 1 box of bouillon 32 oz
- 1 cup of uncle bens rice
- 1 tbsp of tomato paste
- 1 cup of minced onion
- 1/2 cup of bell pepper
- 1 cup of celery
- 1 tbsp crushed garlic
- 2 bay leaves
- 1 tsp of thyme
- 1 cup of wine of your choice I use whaver I happen to have open
- Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
- Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
- Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.
Arrisje’s Recipe Card 4×6 * Click on this picture, then save to your hard drive, and print as 4×6 picture *