How can I make Jambalaya?

Jambalaya is a popular Creole bowl found throughout the American South in a dizzying number of variations. Most southern chefs agree that Jambalaya can be made of basically anything in the kitchen if it contains rice, vegetables, meat and spices. Like paella, risotto and other rice meals include jambalaya sagging vegetables and then adding rice and cooking before the mixture together. Jambalaya also goes deliciously with Gumbo, another favorite Creole dish. Most creatures are also cajun, which means that they absorbed a mixture of African American and French cultures. Creole also has a rich culinary tradition, based on the "Holy Trinity" spices: tomatoes, onions and peppers. Like many other Creole foods, Jambalaya probably has its roots in French cuisine: the strongest design of the word is that it comes from Jambalaia , French food that is remarkably similar.

To jambalaya at a big party start browning two pounds maSa in a heavy pot. Popular choices are spicy southern sausages, chicken, ham or seafood or combination. Many grocery stores will be special southern style orders and a unique taste is worth it. When it cooks, sprinkle with salt, black pepper and red pepper, and then put it aside as you concentrate on the rest of the bowl.

Choose a heavy chopped garlic tasting magazine (three six saves), chopped onions, four chopped celery sticks and one sliced ​​into the bell until the onion begins transparent. Then add 15 ounces of tomato pastes and mix the mixture so that the sugars in the tomato paste begin to caramelize but not to burn. When the mixture turns the abrasive brown color, the tasting of the pan with two cups of high quality chicken material and mix everything very thoroughly.

add four large peeled and sliced ​​tomatoes and two to three tablespoons of the spice laiftsi. If you prefer to create your own spices, use two teaspoons of kayen, two teaspoons of black pepper, one teaspoon of white pepper, one teaspoon of oregano and one half of a teaspoon of thyme. Cook this mixture at approximately 10 minutes at low to medium heat and check the spices and set up if necessary. Then add brownish meat, six other cups of chicken material and four cups washed and soaked white rice. Cook uncovered for approximately 10 minutes until the mixture reaches a strong consistency and is ready to serve.

This jambalaya can easily serve 10 guests as a main meal and a much larger number if offered in a tandem with a number of other Creole dishes. If the recipe is too big to handle it can be easily dimensioned for a small number of guests. If all jambalay is not eaten at the end of the evening, it can be stored under cooling for several days.