Is There Cayene Pepper In New Orleans Style Fishe Fri Griff’s Jambalaya Recipe

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Griff’s Jambalaya Recipe

Are you ready to jazz up Louisiana Creole cuisine? Here is the jambalaya recipe I came up with. Experiment with different types of sausage and add shrimp if you like!

Cajuns invented jambalaya around the bay. Food was scarce there, unlike in the richer part of Louisiana. There were many slaves in Louisiana, and the word “jambalaya” is believed to be a compound of the French word jambon, “ham” and aya, the African word for “rice.” The main difference between Cajun and Creole jambalaya is that the Cajun dish does not contain tomatoes or tomato sauce, while the Creole jambalaya does.

With my jambalaya, I did something a little different than what you usually see: I make the jambalaya and tomato sauce as separate units and add the sauce on top like you add a marinade to spaghetti. I used to enjoy jambalaya made by an authentic Creole/Cajun chef in our town. I love making it this way because it gives you a chance to separate the flavors of Creole and Cajun style jambalaya!

Ingredients:

3 tbsp. butter

5 cloves of crushed garlic

2 cups of chopped celery

2 cups of chopped yellow onion

1.75 cups green bell pepper (with seeds and skin removed), chopped

1 cup red bell pepper (with seeds and skin removed), chopped

1 cup orange bell pepper (with seeds and skin removed), chopped

16 oz can tomato paste

5 8 0z. cans of tomato sauce

1 tsp brown sugar

1 tsp hot pepper sauce

1/4 cup canola oil

1 tbsp. paprika

1 pound skinless, boneless chicken fillet, cut into approximately 1/2″ to 1″ pieces

1.5 pounds smoked sausage, halved lengthwise and cut into 1/4″ or 1/2″ pieces

3 cups Uncle Ben’s® Converted® Original Long Grain White Rice

3 14 oz cans chicken stock

3/4 cup of water

3 tbsp. Griff’s American Creole Seasoning Blend (See recipe for this blend below.)

Instructions:

Mix all the fresh vegetables: chopped onion, celery, green, red and orange bell peppers and garlic and divide into two equal piles. In a medium-sized saucepan, heat the oil. Then add half of the fresh vegetables and sauté until soft. Then add the tomato paste, tomato sauce, brown sugar, hot pepper sauce and 1 tbsp. Griff’s American Creole Seasoning Blend (see recipe below). Cover and simmer while you prepare the rest of dinner. In a mixing bowl or on a baking sheet, sprinkle the chicken cubes with paprika and roll them in it. Heat the canola oil in a large kettle and add the chicken. Heat the chicken until cooked through, then add the smoked sausage and continue to heat for about 5 minutes, stirring frequently. Then add the other half of the vegetables. Heat together for about 5 minutes. Add chicken broth, water and 2 tbsp. Griff’s American Creole Seasoning Blend. Bring to a boil. Add the rice. Reduce the heat, cover, and simmer for 20 to 25 minutes (or until the rice is cooked). Serve on a plate or in a bowl with the tomato sauce mixture on top as you would spaghetti and marinara sauce. Makes about 12 hearty servings.

Griff’s American Creole Seasoning Blend:

Ingredients:

4 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. Cayenne pepper

1 tbsp. white pepper

1 tbsp. Lawry’s® Seasoned Peppers

1 tbsp. celery seeds

1 tbsp. dry oregano leaves

1 tbsp. dried basil leaves

2 tsp kosher salt

2 tsp dry thyme leaves

Instructions:

Mix together in a large plastic storage container, cover and shake well together. Great with blackened fish and chicken, as well as many Creole and Cajun dishes.

Copyright © 2007 Lee Griffith. All rights reserved.

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