Red jambalaya Recipe
Red jambalaya
Flavors of Louisiana
Total time: 1hr to 2hr
Difficulty: Easy
- 500 ml (2 cups) tasso (spicy smoked ham) or half tasso and half spicy sausage
- 500 ml fresh shrimps
- 500 ml (2 cups) chopped onion
- 1 green pepper, chopped
- 2 stalks of celery, chopped
- 4 cloves of garlic, chopped
- 1 - 450 g (1 lb.) can of diced tomatoes with their juice
- 500 ml (2 cups) rice
- 750 ml (3 cups) hot shrimp stock
- 4 green onions, sliced
- 60 ml (1/4 cup) chopped parsley
- 1/2 tsp. thyme
- 3 bay leaves
- Salt and pepper
- Cayenne pepper

- Chicken
  1. Sauté tasso, adding oil if necessary, for several minutes.
  2. Add the onions to the same oil, cook them thoroughly, then add the bell pepper and celery. Cook until tender. Add bay leaf and thyme.
  3. Add the rice and stir until coated in the oil. Add the tomatoes, shrimp stock, and garlic.
  4. Bring the mixture to a boil. Cover and let simmer about 30 minutes or until rice is cooked.
  5. 5 minutes before serving, add fresh shrimps. the green onions and parsley.
  6. Serve hot with green onions and parsley.
Tony Cachere explains
Red jambalaya 1

Jambalaya is the second of famous Louisiana Creole dishes. It arose in the original European sector of New Orleans (the French Quarter, or Vieux Carré, in colonial days). It combines ham with sausage, rice and tomato. Today, jambalaya is prepared two ways: red and brown. Red jambalaya is native to New Orleans and its immediate environment, in parts of Iberia Parish, as well as in parts of St. Martin Parish. The red jambalaya has a tomato base but owes its color also to the use of shrimp stock. In Cajun areas, people prepare a "brown jambalaya", which is roux based with tasso, a type of smoked pork. Jambalaya can also combine chicken, sausage, and fresh shrimp tails; or chicken and tasso.

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