I can't always write about science. Mostly, because my feeble mind can't create content fast enough to keep up with the rest of the world. So, I’ve decided to add a few fun things to the blog.
Once a month I will add a recipe. The only criteria will be that it is something that I actually like and have made myself - usually multiple times. Therefore in most cases, it will also be pretty easy to accomplish for most people. Enjoy!
From Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook by Howard Mitcham.
2 lb raw shrimp, peeled
2 cups raw rice
1 lb Andouille sausage
½ lb cooked chicken, diced
½ lb country ham, diced
½ stick butter
4 tbsp flour
2 16-oz cans beef broth
4 cloves garlic, minced
3 medium white onions, chopped fine
6 scallions with green leaves chopped
1 16-oz can tomatoes, drained, chopped
1 small green pepper, chopped
1 bay leaf
½ tsp thyme leaves
1/8 tsp ground cumin
1/8 tsp ground cloves
1/8 tsp ground allspice
¼ tsp cayenne (or more)
Salt and freshly ground pepper to taste
Can I stop now? Can you figure out rest or do I need to provide operating instructions?
Melt butter in a thick-bottomed pot or Dutch oven, cook the sausage and ham until lightly browned, and stir in flour. Add the onions, scallions, green peppers, and garlic, and cook until vegetables are soft and transparent. Stir in the chopped tomatoes and their juice. Stir in the bay leaf, thyme, cumin, cloves, allspice, cayenne, and black pepper. Add the beef broth and mix well. Add the raw shrimp and the chicken. Stir in the raw rice. Season with salt, approximately a tablespoon to start. The liquid in the pot should just cover the contents. Add more broth if necessary (I’ve never had to add). Bring it to a boil, and then cut heat very low, cover the pot, and cook until rice is done. (The jambalaya should be moist when done but NOT soupy!). Adjust salt and serve at once. It will feed 8-10 hungry people – (or me and 5 people).
My favorite quote from the book, “Anybody who does not have a really good appetite should not be allowed to eat jambalaya”. I concur.
A good full-bodied red wine is recommended. I also like with beers that are fairly hoppy. And, I usually like to serve with fresh, hot corn bread.
I last made this for the New Orleans – Minnesota playoff game. So I can confirm that this recipe still works. Yum!
Posted by Bruce Lehr January 30, 2010