Jambalaya and Sunday breakfasts

My first attempt at Jambalaya. its isnt the most authentic, corn is not typical. it turned out pretty good, next time im adding linguisa and some fresh local shrimp. this dish is serious comfort food, hearty fat is not optional. served with blanched kale tossed in lemon infused olive oil, lemon juice, shaved parmesean, and black pepper. i included the jambalaya recipe below in the comments section

today is amazingly beautiful in portland, but so unpredictable. gray skies, then came heavy rain, it turned into snow ?! and now its nice and sunny at 30 degrees.

:Jambalaya, according to wikipedia:

breakfast today, fried chicken skin + mushroom brown rice + sweet potato home fries + scrambled eggs, tomatoes and gorgonzola + kale greens + avocado + topped with tons of basil ♥ ♥ ♥

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This entry was published on February 26, 2012 at 1:49 PM. It’s filed under food, Sundays and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

8 thoughts on “Jambalaya and Sunday breakfasts

  1. Hmm it seems delicious ! it would be better if could write down your recipe in the Blog, so I can try something like this : )

    • okay thanks for the suggestion, ill try. i usually dont use recipes, i kind of make it up as i go, but ill try to write it down and post it soon.

    • thanks for reading 🙂

    • this is my take on jambalaya. I hope this helps, happy cooking 🙂
      – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
      -cook 3 cups of rice, preferably long grain, or wild rice. set aside.
      -in a large flat bottom pan, saute in butter (or olive oils ok) pieces of lightly floured chicken (the flour thickens the base for your sauce). keep at a constant stir on high.
      -add slices of sausage, preferably andouille or linguisa.
      – Add one whole chopped onion, 1/2 to 1 bunch of celery chopped, 3 bell peppers chopped. cook for about 10 minutes, add stock or water if needed
      -optional: add spicy chilies
      -optional: corn (1 can or 2 c. frozen corn defrosted, or 3 fresh ears of corn), 4 cups fresh or frozen okra, sliced, 2 to 3 c. (kidney beans fresh or canned is ok)
      -optional: seafood is often times added to jambalaya along with the chicken and or sausage. shrimp or other shellfish works well.
      -Add your seasonings to taste: paprika, garlic powder, cayenne pepper, chili powder, cumin, corriander, pepper, salt, thyme, onion powder. (optional, finely chopped fresh oregano, about 2 tsp.)
      -cook on medium for about 10 more minutes. then add cooked rice, 1 to 2 c. stock of your choice, and 1/2 can crushed or stewed tomatoes. (tomato based jambalayas are new orleans style, white jambalaya is similar, but without a tomato base).
      -Let all ingredients in the pan simmer between 30-40 minutes. you do not need to stir the ingredients.
      -do a last minute tasting, add more spice or salt if needed.
      -serve with cornbread, or sweet potatoes, or whatever you want.
      -accompanied my jambalaya with some kale. the kale was chopped, de-stemmed, blanched for about 12-15 seconds tops, drained, then tossed warm in olive oil, lemon, shaved parmesean, salt and pepper.

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