What is Jambalaya || Jambalaya recipe

Jambalaya||What is Jambalaya || Jambalaya Recipe||Simply cook Jambalaya||

Originally from Louisiana, jambalaya is a casserole-style meal with Spanish and French influences. Its pronunciation is /dmbla/ or /jum-buh-LIE-uh/. Traditionally, jambalaya is prepared in a single pot using a variety of meats, seafood, vegetables, and hot seasonings. The meal is finished by adding raw rice to the pot's broth so that the grains can absorb the flavorful stock while they cook. Given the variety of ingredients and preparation methods used, it is unknown where the name "jumbalaya" and the dish it refers to originated. It was influenced by a variety of European, African, and Native American cultures and emerged in Louisiana during a period when written records of recipes were scarce. Louisiana cookery was mainly regionalized until fairly recently, which led to a lot of instances when myth was taken as "fact." Jumbalaya is a fairly literal representation of the "melting pot" that is New Orleans. This excellent dish is distinguished by the sheer number of ways it may be made and the inventive use of locally available ingredients, both in place of those called for in the original recipes and as a way to make use of leftovers and whatever the locals had to eat. As a result, it exhibits human intelligence and nearly limitless innovation in a highly useful way.

History:

Jambalaya was likely a Spanish attempt to make paella in the New World and has its roots in the old European section of New Orleans, sometimes known as the "French Quarter" or Vieux Carré. Because saffron was not easily accessible, tomatoes were used instead. Over time, Caribbean spices transformed this New World "paella" into a distinctive cuisine. Cajun jambalaya, which has a more smokey and spicy flavor than its cousin Creole Jambalaya, originated in rural locations where tomatoes were harder to come by. This alternate cooking method used seasoning, oil, various kinds of local fish or meat, as well as veggies like onion and peppers. Due to the influence of German immigrants who settled in the area, sausage was added. Jollof rice, which was imported into the trans-Atlantic slave trade from West Africa, has also had an impact on the creation of the meal.

Jambalaya developed from a limited amount of inside cooking to become the ideal food for outdoor cooking over hardwood fires, starting with church fairs, which were the major public gatherings during the nineteenth and twentieth centuries. Jambalaya was quickly embraced for political rallies, weddings, family reunions, and other events thanks to the simplicity and affordability of preparation made possible by large black cast iron pots.

Etymology:

According to the Oxford English Dictionary, jambalaya is derived from the Provençal term jambalaia, which can imply both a rice pilaf (pilau) and a mish-mash or mix-up. This is corroborated by the fact that the word first appears in print in an 1837 Provençal poem. Spanish people would refer to a ham paella as paella with jamón rather than jamón paella because ham is not a prominent ingredient in the meal. According to John Folse, a chef from Louisiana and the author of The Encyclopedia of Cajun & Creole Cuisine (2004), jambalaya is a contraction of jambon à la yaya, which translates to "ham with rice" in French and Yoruba.

According to a popular derivation, the phrase jamón paella is a combination of the Spanish words jamón ("ham") and paella ("rice dish"). However, there is little support for this theory. 

Creole versus Cajun jambalaya:

Cajun cooks do not use tomatoes in their "red jambalaya," although Creole cooks do. The order in which the ingredients are prepared is another variation. After experimenting with both, I included a bit of both in the final recipe, choosing to cook the sausage first to release drippings into the pot for the 'soffritto'. This, in our opinion, produced the best flavor!

What distinguishes a jambalaya from a gumbo?

Jambalaya is a rice-based cuisine, whereas gumbo is a stew or soup that is typically thickened with roux. Okra is typically used to gumbo to help thicken the stew and give it a delicious flavor.

What makes jambalaya and paella different from one another?

Although Jambalaya and Paella have nearly identical lists of primary ingredients, the spices and seasonings differ. The primary spice used in paella is saffron, therefore paella has less heat than jambalaya.

RECIPE OF JAMBALAYA:

INGREDIENTS:

• 2 tablespoons Slap Ya Mama or Cajun seasoning, with your preferred level of heat/taste
• three tablespoons of cooking oil, divided.
• Sliced rounds of 10 ounces (300 g) of andouille sausage
• Boneless, skinless chicken breasts or thighs weighing 1 pound (500 g), diced into 1-inch chunks.
• one diced onion
• 1 chopped and seeded tiny green bell pepper (capsicum)
• 1 chopped and seeded tiny red bell pepper (capsicum)
• 2 ribs or stalks chopped.
• Four cloves of minced garlic 
• 14 ounces (400 g) of chopped celery smashed tomatoes in cans
• salt 1 teaspoon
• a half-teaspoon of black pepper, ground
• 1 teaspoon of dried oregano and dried thyme
• 1/4 teaspoon Cayenne powder or 1/2 teaspoon red pepper flakes
• 1/2 of a teaspoon of spicy sauce
• Worcestershire sauce, two teaspoons
• 1 teaspoon of file powder or 1 cup of finely sliced okra.
• 1 and a half cups of uncooked long- or short-grained white rice
• 3 cups of reduced-sodium chicken broth
• 500 g (one pound) of raw shrimp or prawns, deveined and peeled, tails on or off.
• To garnish, use chopped parsley and green onions.

Direction:

• A big pot or Dutch oven with medium heat and 1 tablespoon of oil. Use half of the Cajun seasoning to season the sausage and chicken pieces. 
• In the hot oil, brown the sausage; remove with a slotted spoon and set aside. Cook the chicken in the pot with the remaining oil until just lightly browned. Utilizing a slotted spoon, remove and reserve.
• Until the onion is tender and transparent, sauté the bell pepper, celery, and onion.  After adding it, sauté the garlic for 30 seconds until fragrant.
• Add the tomatoes and season with the rest of the Cajun spice, hot sauce, Worcestershire sauce, thyme, oregano, red pepper flakes, and oregano. Add the chicken, sausage, and okra slices (or file powder) after stirring. Stirring sporadically during cooking, 5 minutes.
• Rice and chicken broth should be added, then the heat should be turned down to a low-medium setting. As the liquid is absorbed and the rice is cooked, simmer the cover-covered pot for 20 to 25 minutes, stirring once or twice. 
• On top of the jambalaya mixture, scatter the shrimp, gently toss, and then cover with a lid. Depending on the size/thickness of the shrimp being used, simmer for 5–6 minutes, stirring regularly, or until the shrimp are cooked through and pink. 
• If more salt and pepper is required, add it after removing the dish from the heat. Add more hot sauce, cayenne pepper, or Cajun flavor to adjust the heat. Serve right away with parsley and thinly sliced green onions.