What is Jambalay's shrimp?

Jambalaya is a Creole bowl originating in the Mississippi Delta in the United States. The first European colonialists and later immigrants brought their well -known tastes from France or Spain and adapted them to local food resources available. Among them were the most important, especially in the markets of the busy port of New Orleans, seafood. This remains true today and Jambalay's shrimp is one of the city's culinary traditions. The most likely explanation is the derivative of the southern French word Jambalaia for "Mix and Mash" and "Rice Pilaf". In the finished look, it is most similar to Spanish paella , rice sawmill cooked with broth and various regional vegetables and meat.

Creole Jambalay, sometimes called Red Jambalaya, traditionally incorporates Tomato. Jambalaya, also called brown jambalaya, is a variant from rural swamps in Louisiana, which could contain unusual ingredients such as alligator or Langust, a small freshwater lobster. WhileMost of the protein or diversity of meat can be used, Jambalay's shrimp, whether Creole or Cajun style, is probably the most popular.

Shrimp Jambalaya is for many reasons popular. Food is easy to cook, only needs one pot or pan and can be prepared with ingredients and flavors to suit any taste preference. Traditional vegetables are onions, celery and green pepper. The addition of spicy smoked sausages such as anddouille, the local variety, is very popular. Many spices, which are usually used to flavor the bowl, are the Caribbean origin and include bay leaves, oregano, thyme and cayenne pepper. A hot sauce is often added.

Cooking steps may vary the kitchen to the kitchen, but the basic technique is to add rice to the pot when the meat and vegetables have finished cooking in a spicy broth, usually chicken. Can be used any type of rice but the best is long grains BIt makes a variety. Rice is boiled and at least mixed by cooking by absorbing all smoke, flavored liquid. Adding shrimp to the pot should be timed to complete cooking at the same time as rice.

There are several fewer conventional ways to cook Jambalay shrimp. The most common of them is to cook rice separately in water or chicken broth and serve with Jambalay sauce. The sauce can be prepared and kept warm in an electric slow stove with shrimp maintained and served separately.