Jambalaya I
Jambalaya, one of Louisiana's most famous dishes, is rooted in Spanish and French cuisine and is the New World version of paella. Jambalaya originated in the French Quarter of New Orleans. It was the accidental result of Spaniards attempting to make paella in the New World where saffron was not readily available due to import costs. Consequently, tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved into many variations
Source and licence
"Jambalaya I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jambalaya_I, revision 4610544), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jambalaya_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4610544
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Louisiana (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.
- Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.
- Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.
- Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.
- Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.
- Discard the bay leaf.