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A delicious rice dish bursting with deep flavors.

By on April 26, 2020

Jambalaya, an original Louisiana rice-and-meat dish, is possibly one of the most go-to meals for families. It’s a practical one-pot hearty dish where you can just put about anything from shrimps to chicken. The only thing you can not cook it without is the spicy sausage which gives the dish its unique deep flavor. Its cooking method is said to have historical influences from three culinary traditions: Spanish, French Provencal, and African.

Traditionally, Jambalaya is cooked in two different styles: Creole and Cajun. Creole or red Jambalaya as it is sometimes called, is made using tomatoes with onions, bell peppers and celery cooked with meat in a cast-iron pot. It’s often cooked in urban Louisiana. However, the country style does not use tomatoes and often has a brownish color which you get from cooking the meat first to caramelize before the stock and rice are put in. Flavor-wise, Cajun gives out a smokier taste than Creole.

Here is a delicious recipe shared by ex Tokyo restaurateur as well as Creole and Cajun chef, Sohan Ahluwalia that makes for a satisfying family meal.

 

What you need

6 cups of steamed Basmati rice (available at Nissin Supermarket)

2 boneless chicken breasts diced-cut into small pieces

250 gms of smoked spicy sausage

250 gms sliced thick shelled shrimps

2 large onions, chopped

200 gms red, green & yellow bell peppers

1 large stem of small Celery peeled and diced

1 tbsp garlic paste

1 cup chicken stock  3 cups

3 cups Tomato puree/paste

1 tsp each of  black, white & cayenne peppers

3 tsp. mixed dry herbs

2 tsp chilli flakes

2 tbsp any brand of cajun seasoning

1 cup butter

How to cook Basmati rice

  • Place the rice in deep bowl with water. Rinse by swirling the rice around to remove excess starch. Drain the water out using a fine strainer. Repeat until the water is clear. Most people do it 3-4 times.
  • Add water. Unlike Japanese rice that uses less water, Basmati requires a bit more. For 6 cups of grains, you need 7 1/2 cups of water.
  • Use a rice cooker.  If you don’t have one, use a casserole with a tight fitting lid. Put heat on high. When it boils, turn the heat down to medium. 

 

Method of preparation

❶  Melt butter in a dry cast iron pot. Sauté chicken, sausage, all the vegetables, garlic and chilli flakes for about five minutes over high heat.

❷ Add the tomato puree. Allow to simmer.

❸ Add the chicken stock and cook for a few minutes.

❹ Stir in the shrimp, cooked rice and all the spices.

❺ Add salt to taste. Keep stirring until the water has evaporated but still moist. Enjoy with chopped up fresh herbs as garnishing.

Tip: Best paired with Chardonnay, Sauvignon Blanc, Zinfandel, Chianti, and Pinot Noir.

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