This Spanish Recipe Serves 4
Jambalaya is a dish of Louisiana source of Spanish & French (particularly Provençal) impact. It comprises of meat & vegetables blended with rice. Customarily, the meat dependably incorporates sausages of some sort, regularly a smoked sausage, for example, andouille, alongside some other meat or fish, as often as possible pork, chicken, crayfish, or shrimp. The vegetables are normally a soffritto-like blend known as the “sacred trinity” in Creole & Cajun cooking, comprising of onion, celery, & green bell pepper, however different vegetables, for example, carrots, tomatoes, chillies, & garlic are additionally utilized. Subsequent to searing & sauteeing the meat & vegetables, rice, seasonings, & stock are gathered and the whole dish is cooked into a single unit until the rice is done.
Jambalaya has its origins in a few rice-based dishes all around bore witness to in the Mediterranean cooking styles of Spain & France, particularly in the Spanish dish paella (local to Valencia) & the French dish known as jambalaia.
- 1 cup white rice (basmati or parboiled can be used) – I used parboiled rice
- salt to taste
- 1 onion, chopped
- ½ of each coloured bell peppers (red, green, yellow)
- 2 teaspoons turmeric powder
- 2 medium jam/rosa tomatoes, grated
- 1 tablespoon Kashmiri chilli powder
- 2 teaspoons dried mixed herbs
- 6-8 sausages of your choice. (I used spicy mutton & dhania & mutton sausages).
- 1 teaspoon dhania powder
- 5 sprigs thyme
- 400ml chicken stock
- 1 teaspoon ginger & garlic paste
- 2 tablespoons cooking oil
- Hot sauce of your choice (optional)
- Fresh dhania (coriander)
- Add rice to a pot.
- Rinse rice for about 5 times until water runs clear. Fill the pot with water & bring the rice to a boil on medium heat.Add the turmeric powder to the rice.
- This will give the rice the yellow colour. Also add salt.
- When rice is fully cooked, strain in a colander & set aside.
- Place sausages in a pan.
- Add a little water & allow for it to steam.
- After about 10-15 minutes, you will notice the water kind of bubbling around the sausage. Do not stress, that only means that the sausages are cooking. Keep it steaming on medium heat, add a little more water if needed.
- Once the water has dried up in the pan, keep an eye on the sausages & leave it on the pan to fry. Do not add any oil as the sausages will fry in it’s own fat & oils.
- After a couple of minutes, when the sausages have browned, turn the sausages over so that they brown on the other side as well.
- To check if they are cooked throughout, break a small piece & check the inside of the sausage.
- Once cooked, remove & place on a plate.
- Cut the sausages into small slices. Set aside.
- Chop onions & set aside.
- Grate tomatoes & set aside.
- Cut peppers & set aside.
- Heat the oil in a large pot. Add in the onions & thyme. Fry until onions are translucent.
- Next add in a little turmeric powder, chilli powder, ginger & garlic paste & dhania powder. Simmer for a minute.
- Thereafter, add in the grated tomatoes.
- Mix well & cook for 15 minutes.
- Once the tomatoes have cooked, pour in the chicken stock.
- Mix well & simmer for another 5-10 minutes.
- Add in the bell peppers.
- Mix well & simmer for 2 minutes.
- Add in the slices of sausages & the dried mixed herbs.
- Mix well & allow to cook for 5 minutes so that the flavours infuse together.
- This step is optional, add some hot sauce to the mixture.
- Gently mix.
- Now comes the final step to complete this meal. Add in a little of the cooked rice at a time.
- Mix as you go along.
- Continue doing this until all of the rice is in the pot.
- Chop fresh dhania (coriander) & add to the pot.
- Gently mix so that the fresh dhania (coriander) is combined.
- Empty contents into a serving dish (optional).
- Serve in a bowl & garnish with more fresh dhania (coriander) if you like.