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Che's Creole Crab & Chicken Jambalaya
Cajun recipe from New Orleans
Ingredients
| 1 | chicken, cut up, or chicken breasts or legs, about 1300g |
| 3 tbsp | vegetable oil |
| 1 bulb(s) | onion, big, chopped |
| 3 stalk(s) | spring onions, scallions or leek, chopped |
| 2 stalk(s) | celery, chopped |
| 3 clove(s) | garlic, minced, more or less - to taste |
| 150 g | cooked ham, in dices |
| 2 large can(s) | omatoes, 400g each e.g. pelati |
| 2 cup(s) | chicken broth, stock or homemade |
| 1 cup(s) | long - grain rice, e.g. basmati |
| 3 sprig(s) | thyme, or 1 tsp dried thyme, crumbled |
| 1 sprig(s) | rosemary, or 1/2 teaspoon leaf rosemary, crumbled |
| 1 1/2 tsp | salt, to taste |
| 2 drop(s) | hot pepper sauce, e.g. Tabasco |
| 3 pack(s) | crabmeat or shrimp, cooked, 125 - 150g each |
| some | pepper, to taste (as a rub for the chicken) |
| some | cardamom, to taste (as a rub for the chicken) |
| some | paprika powder, to taste (as a rub for the chicken) |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Prepare chicken (cut up, wash, and pat dry); rub with pepper, cardamom and paprika powder. Brown chicken in oil on all sides in a wok or large skillet.
Take chicken out, stew onion, spring onions, scallions or leek, celery, and garlic over low heat until they are tender, about 6 minutes.
Add ham, tomatoes, broth, rice, herbs, and spices. Add chicken, turn to coat with sauce. Boil up, then turn down heat, cover, and simmer for about 25 minutes. Stir in crabmeat or shrimp, cook just until they are hot.
As a variation, you can vary the spices and add some fresh chilis, ginger, lemongrass, or some kaffir-lime leaves, or replace the celery by carrots, red or green bell peppers.
Take chicken out, stew onion, spring onions, scallions or leek, celery, and garlic over low heat until they are tender, about 6 minutes.
Add ham, tomatoes, broth, rice, herbs, and spices. Add chicken, turn to coat with sauce. Boil up, then turn down heat, cover, and simmer for about 25 minutes. Stir in crabmeat or shrimp, cook just until they are hot.
As a variation, you can vary the spices and add some fresh chilis, ginger, lemongrass, or some kaffir-lime leaves, or replace the celery by carrots, red or green bell peppers.
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Comments by other users
No need to tell you to be careful about the rice cooked IN the Jambalaya?
I once added it too early, and it got too soft. Ever since I prefer to cook it seperately
- more oriental-style, with a nice crust at the bottom - sort of cake-like.
Cheers, Che
I once added it too early, and it got too soft. Ever since I prefer to cook it seperately
- more oriental-style, with a nice crust at the bottom - sort of cake-like.
Cheers, Che
Helpful comment:
Hi Che,So, first stars for this recipe were just awarded ;)
I’ve cooked the meat and vegetables separately from the rice, added some wine, been pretty generous with the chili powder and left the cardamom out of the picture.
Well, needless to say it, the jambalaya turned out so tasty ;)
Txs for the recipe,
hope
This time, I tried to make it into a " Jambalaya Paella", using the Valencian rice, pan and open fire. I followed the recipee till the amount of liquid, used only 3 parts liquid (in this case tomatoes and white wine) + i part rice, and only let simmer, covered, for 15 min. then open for approx. 5 min. And ...hurrah, I served the first Jambalaya Paella. It was such a success, everybody wanted the recipe, it has been baptized "Che's Janbalaya Paella"
Greet Mascha from me
Bente
Greet Mascha from me
Bente
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Che
23/05/2008 07:32 o'clock