A Recipe for Jambalaya

We Filipinos love rice and we cook it in a lot of ways. We also eat it three times a day. We usually eat it steamed paired with different viands like Menudo, Adobo or Sinigang.

I love both cooking and eating rice because it is so versatile and there’s so many kinds of rice that fits so many dishes. My favorite rice recipes are garlic fried rice, chocolate rice porridge {champorado} and Chinese sausage Fried Rice. I am always on the look out for different Rice Recipes that I can cook at home. I like variety in the food I eat and the food I serve my family. Among those that I’m planning to make are Thai Pineapple Fried Rice, Black Bean and Pineapple Fried Rice and Arroz con Leche.

Thai Pineapple Fried Rice is a signature recipe of Thailand . It usually includes shrimp curry powder and chili.

Black Bean and Pineapple Fried Rice is an American dish which uses brown rice, pineapple and black beans.

Arroz con Leche is a Spanish rice dessert dish which is flavored with cinnamon and raisins.

I’m waiting next month until I cook those dishes, though. I am on a no rice diet this month..LOL!

Oh, there is another rice recipe that I want to make. I want to cook Jambalaya.

Jambalaya is a Louisiana Creole dish which includes a combination of chicken, sausage, shrimp, rice, tomatoes, celery, and spices.

I found a good recipe for jambalaya at recipesforrice.com. Let me share it with you:

Jambalaya

Ingredients:

8 oz. chopped, cooked chicken meat
3 chopped bacon slices
8 oz. cooked shrimps, without shells
4 oz. cooked ham
1 tablespoon vegetable oil
1 chopped medium-sized onion
1 large green pepper, seeded and chopped
2 chopped celery stalks
14 oz. canned, peeled tomatoes
2 cups long-grain rice, soak in cold water for 30 minutes then drain
2 1/2 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 bay leaf
1 tablespoon chopped parsley

Directions:
In a large frying pan, heat the vegetable oil over medium heat. Once the oil gets hot, add and fry the bacon for 6 minutes or until crisp, stirring occasionally. Remove the bacon from the pan and drain on kitchen paper towels. Set the bacon aside.

Fry the onion to the frying pan and cook for 8 minutes or until it browns, stirring occasionally. Stir in the celery, then the rice. Stir constantly for 3 minutes or until the rice is well coated with the fat. Stir in the chicken stock. Add the salt, bay leaf, cayenne and pepper. Reduce heat to low, cover and let simmer for 10 minutes.

Stir in the green pepper and tomatoes (including the juice from the can). Cover and let simmer for 5 minutes.

Stir in the bacon, chicken, ham and shrimp. Cover and cook 5 minutes or until the rice is tender. Place the Jambalaya into a large serving dish and sprinkle the parsley over it. It is now ready to serve.

I can’t wait to try this recipe next month!