Ok this is my second recipe in my authentic Cajun series of cooking. This recipe I biased off a 10 min conversation with my granny a few months ago. She is Cajun french as most of you know. So im 1/4 Cajun technically. I feel like though I am 100% Cajun and want to pass on the heritage. She told be the basic ingredients, I had to basically make up the rest and guess the proportions. I also added what I wanted to make it my own beyond the basics. So this is uniquely my twist recipe. I think it turned out well. Although next time I may use less onion so you can do it 2 ways I will list out below. Next time I am going to take better pictures. However I figured to write it down before I forgot it.
Every one in my family cooks and cooks well. In Cajun culture most family time is around the kitchen. With that comes cooking. 🙂 I think its part of why the food in Louisiana is so good is because every one grew up cooking theses type of dishes.
My sister amazes me she is allot like my granny. She makes up wonderful dishes. Not necessarily Cajun but good. I ask her how she made it. Normally she just makes it how she want and that’s good. I am trying that but writing things down though.
Last night I wanted to try and figure out how to make chicken fricassee. However for time reasons I figured I would leave that for another night. I worked so did not have time for a 4+ hour cook. I needed to find something quickly. Jambalaya has been on my list to figure out for about 2 years and takes around 2 hours including cutting and prep. Most of what is out there recipe wise is really a creole Jambalaya because most have tomatoes. I really am not a fan of creole versions. I don’t like tomato and okra so tried making it the Cajun way. So I found out that there is roux based jambalaya from my grandmother so that what I set out to create.
-1/4 cup of flour
-1/4 cup of oil
– 1/2 sweet onion chopped “Depends on how much onion you like. I did a whole onion the next time I am going to do 1/2”
– 1-1/2 stalk of celery finely chopped
– 1/2 green bell pepper finely chopped
– 1 box of chicken broth 32 oz
– 1 tbs of minced Italian parsley
– 1 clove of garlic minced
– 2-1/3 cup of rice “I use Zatarans rice. I normally pick up a few bags when I run to Louisianan”
– 1 lb of smoked sausage “i used lean turkey sausage, you can use pork Andouille whatever you like”
-Season to taste, I used Tony Chachere seasoning and some Zatarans Cajun seasoning.
1. Start by cutting all the vegetables as described above and put in a bowl.
2. You can go ahead and chop the sausage into 1/4 slices. You can also peel the shrimp and set aside. I had larger shrimp so I cut in 1/3rds.
3. Start making your roux out of the flower an oil. Put oil in and wisk in the flour a little at a time. Brown on medium to low depending on if you had made roux ever. Make sure to keep it constantly moving so you don’t burn. If you start getting black specks you burnt it and throw it out and start over at a lower heat.
4. As soon as it gets to be about the color of a light paper bag to paper bag. Turn off heat and pore the vegetables in and stir to stop the roux from burning and to instantly saute the vegetables.
5. Add roux/ vegetable mixture to a large pot.
6. Don’t add heat to your pot yet. In the skillet you made to roux out of scrape out all of the left over roux and throw your sausage in to brown. Brown you sausage and add to pot.
7. Next we need to add our rice and chicken broth you may not have to use all 32 oz of chicken broth but add enough to cover the mixture. You can add more broth or water as cooking if you need to. However remember this is not a soup.
8. Cook on low to medium stirring occasionally covered until rice is almost done.
9. As soon as the rice is almost done but you have enough liquid to cook your shrimp. Add your shrimp and cook an additional 10-15 min to fully cook the shrimp.
10. Serve and add sliced green onions to top for some color and taste.
Enjoy and let me know how it goes cooking or if you have any questions. I will try and answer this is all the joy of trying something new and all of us learning together.
Next time I cook it I will take step by step pictures.