Thursday, June 23, 2011


I think I will cook Jambalaya this Saturday at our d.o.g. I wont make it too hot for the meek ones that show up. This would be a good dish to make for a demo. Ingredients are cut small, so you can get some of all in a 2oz, cup, and a great dish for parties. Feeds a lot and can be made ahead. Jambalaya is a New Orleans dish, made with a combination of ham, sausage, fowl, shrimp, oysters, vegetables, rice, and spices. Its origin may be Spanish, but came to the states thru the slaves. Jambo is thought to be an African word, for ham bone, and that was give to them often. Throw-a-way cuts of meat and bones.

2 tablespoons butter
2 chicken thighs
1/2 pound smoked sausage, cut in chips
1/2 pound ham, diced
2 onions,diced
2 garlic cloves, minced
1 green bell pepper, diced
1 large can tomatoes, diced
3 cups chicken broth, or stock
1 bay leaf
1/2 teaspoon thyme, dried
1 teaspoon chili powder
1/4 teaspoon pepper
2 cups long-grain rice
cayenne pepper, optional

Melt butter in a 10", deep, or 12" dutch oven, with 10 charcoals on the bottom, and 16 on top. Add ham, onion, and garlic; cook until tender. Add remaining ingredients except rice, and bring to a boil. Gradually stir in rice. Cover and simmer for 30 minutes, or until rice is tender and all liquid is absorbed. Add more chili powder, or cyan pepper if you like it a little hotter. this serves 6, but can easily bubble.

After Saturday I will add some pictures.
Hope you can make it to the D.O.G.

1 comment:

  1. Ron, I wish I could be there and I think you know that. I'm teaching another DO class at SW on July 19 at 4 pm. and yes it's a Tuesday!