I don't make it like many people. I don't care for the bell pepper and celery. I, also, don't care for any tomatoes or tomato sauce.
So, it's pretty simple. I do use a good lean cut of pork, a local smoked sausage and a lot of seasoning. When it's complete, I'll add a side dish of navy beans.
If you're wondering where I came up with my recipe, I learned it from my wife, who learned it from her mother, who is 100% Cajun. That means it has the Cajun seal of approval...or not. I don't care. I like it like it is.
I have to add I made some cornbread, in an iron skillet, with crushed bacon and finely chopped onions to go with my supper. I'll sleep good tonight.
OK. Now you've done it. I guess this northern girl will have to learn to cook jambalya to go with my cornbread made in an iron skillet with bacon and onion! Your post made me oh, so hungry!
ReplyDeleteIt's simple. Season your meat, whether chicken or pork, brown in a pot with onions, chopped smoked sausage and then add water and rice. Bring to a boil and simmer for about 20 minutes... a little longer if the rice hasn't absorbed all the water. Allow it to stand.
DeleteHow much of any of the ingredients? I do it by feel. A little meat, about a cup of cooked rice. More and I add enough to where it feels like enough.
Some people add celery and bell pepper with the onions. It's alright, but not my favorite.
I have everything on hand except the smoked sausage, so will get some next week when I make a grocery store run. Thanks for the instructions. Sounds wonderful!
DeleteI make a mean sausage gumbo. (In case you were wondering) Got the recipe from Justin Wilson. Remember him?
ReplyDeleteI do. I watched him cook on television.
DeleteI watched Justin Wilson on one channel, one afternoon (stuck in a motel room) do his schtick, switched channels, and saw a video of a younger (by twenty years) Justin do the same routine!
DeleteGay-roan-teed!
ReplyDeleteI don't think he was Cajun. Even if he was, much of his cooking had way more Cayenne than what was needed.
DeleteOooooeeee! Ahm so glad for you to see me. I do remember reading that he was from Louisiana. But I prefer my own cooking. Yes. I'm THAT good.
DeleteBack before the internet, Justin Wilson was one of the few readily available sources for Cajun food recipes. I think he did the Cajun folks a great service by promoting the wonderful food they created...even if I didn't like the way he cooked it.
ReplyDelete