Jambalaya recipe

Darling dears! You are in for a treat with chapter 6! Now, this is only for my paying subscribers, so don't tell anyone else, (because if you do, I will know one of you revealed the secret, and the punishment will be swift), but chapter 6 will include my mother's jambalaya recipe in the audio. Do take notes, and you too can enjoy this wonderful dish! Louisiana food is, in my opinion, some of the best food in the US, since there are so many cultural influences used in the cooking! It is what I call a true American flavor, because much of it developed here, as opposed to being a type of cooking simply brought over from another country.


Creole Style Jambalaya
(note: this recipe makes a large amount of jambalaya for a family or friends gathering. It is recommended to either bake this in two separate LARGE baking dishes OR bake only one half at a time, and freeze the remaining for a later meal) You may also half the recipe.


Recipe: 3 onions, diced (halved: 1 1/2 onions)
2 bell peppers, chopped (halved: 1 bell pepper)
 1 handful fresh parsley, chopped (halved: half a bunch)
6 tomatoes, chopped (halved: 3 tomatoes)
chopped garlic cloves to taste (I add 8) (halved: 4 cloves)
Cooking oil
Water to cover vegetables (about 12 cups) (halved: 6 cups)
Salt (to taste)
Black Pepper (to taste)
Cayenne (to taste)
2 bay leaves (halved: 1 bay leaf)
4 cups SOAKED uncooked rice (halved: 2 cups)
1/2 lb de-veined shrimp (halved: 1/4 lb shrimp)
1 Tbsp filé powder (available online or in specialty stores) (halved: 1 1/2 tsp)

Set the stove to medium high heat.

Dice the onions and add them to the hot oil; cook until translucent, stirring occasionally, about 10 minutes.

Add the chopped tomatoes to the softened onions and stir. Put on a lid, and reduce the heat to low. Simmer for one hour.

After one hour, add the chopped bell peppers, parsley, and the garlic.

Cover with water and bring to a boil.

Add two bay leaves, soaked rice, and the shrimp.

Add salt, pepper, and cayenne to taste. Let boil for about five minutes.

Preheat oven to 300 F/149C. Grease a large baking dish with butter or spray oil (if you are cooking the entire jambalaya, grease two large baking dishes).

Add the filé powder to the jambalaya, and turn off stove. Stir all the ingredients.

Pour about HALF of this hot mixture into the greased baking dish. Set aside the unused half, allow it to cool, and freeze for a later meal. Additionally, if preparing the entire jambalaya, pour the remainder in the second greased baking dish.

Place in the oven and cook until the rice is fully cooked, about 1-1 1/2 hours. Place a piece of aluminum foil on the bottom rack to catch any drips. Change the foil occasionally so the drips don't burn.

Remove from oven when finished and let cool for half an hour. Serves about 16 (halved: 8).

Pairs best with a Sauvignon Blanc.