Jambalaya is an all-in-one rice dish specific to the American South-east. If I’m not mistaken Jamabalay means Ham-Rice. While some consider Jambalaya a spicy version of its cousin the Spanish Paella, I tend to think of it as a heavier meatier version, as is the way with all things American, and that’s the way I make mine, with lots of smoked or cured meat. I use a special extra ingredient, minced pork sausage filling, this flavours the rice really nicely. I also grill the chicken and seafood separately first, this flavours the fresh meats really nicely.
- Clams in Shell (600g)
- Prawns (16 large)
- Scallops (6 Jumbo)
- Chicken Legs with Thigh (3)
- Smoked Pork Belly (400g)
- Breakfast Pork Sausages (400g)
- Chorizo Sausages (250g)
- Onion (2)
- Capsicum (2)
- Celery (2 cups, chopped)
- Chopped Tomatoes (1 can, 400g)
- Raw Jasmine Rice (4 cups)
- Chicken Stock Cube (1)
- Cayenne Pepper
- Boil 7 cups of water in a pot with one chicken stock cube. Cut the heads of your prawns just behind the carapace and snip off all whiskers. Thrown the heads into the boiling stock pot and keep the stock simmering on a low flame.
- Shell and then devein the prawn bodies and cut into finger tip size pieces. Cut the scallops into similar sized pieces. Marinate together in a bowl using 0.5T paprika, 0.5T cumin, a pinch of salt and a dash of oil.
- In a second larger bowl rub 3 chicken legs with 1T paprika and 1T cumin and 1t of salt.
- Grill the chicken for 10 minutes and then the prawn and scallop for 5 minutes. Since the seafood cooks faster, you should not grill them together. Dissolve any left over marinade in hot stock and then pour the liquid back into the stock pot.
- Dice 2 cups of celery, 2 onions and 2 capsicum (i.e. bell pepper).
- Soak and agitate the clams in a bucket of cold water. Strain and then throw the clams into the stock pot with 1/4 cup of whisky. Boil for a minute on high heat with the cover on before turning the fire off.
- Debone the cooled grilled chicken and cut it into bite-sized chunks. You can mix it with the seafood bits at this stage. The bones can go into the stock pot.
- Dice the smoked pork belly. Cut the lard portions into smaller pieces (10 o’clock) and the meat portions into larger cubes (8 o’clock). Slice the Chorizo into slices (4 o’clock). Remove the skin of the pork sausages (2 o’clock) and mix the filling with 1/2 cup of water to loosen it.
- Spoon 4T of vegetable oil into a large frying pan. Add the pork belly and Chorizo and fry on medium heat till the lard renders. Next, add the sausage filling as well and stir fry until the minced pork browns.
- Remove the meat. Reserve 4T of the flavoured oil leaving the rest in the pan. Stir fry the celery and onion in the same pan until they are limp. Then add 4 cups of jasmine rice (or another type of long grain) and stir fry for a further minute.
- Pour the contents of the pan into a large iron pot (i.e. Dutch oven) or large casserole dish. Add the prawn heads and clams (discard those that did not open). Add all the cooked meat and diced capsicum. Mix well.
- Preheat your oven to 150oC (300oF).
- Reheat the stock and add 5 cups of boiling stock to the pot. Follow this with the can of diced tomatoes, 1T cayenne pepper, 1T oregano, 1T thyme, 1t salt, 1t sugar. Reheat the pot on the stove until is just begins to boil.
- Place the pot in the oven with cover on. After 45 minutes, check if the rice is cooked. If the jambalaya is already dry but the rice is still hard, sprinkle on 0.5 cups of boiling water and bake for a further 5-10 minutes. When the rice is perfect, allow it to rest inside the oven with the cover off.
- In the meanwhile, mix the reserved pork oil with the remaining stock in the same pan and boil down till it begins to thicken. Spoon this over your jambalaya and serve.
- This is a recipe for a very large amount of food. You can halve the portions if you don’t have that many people. There shouldn’t be any scaling issues.
- Between two pots of the same volume, use the one that is flatter. The Jambalaya will cook more evenly.
- Why didn’t I just cook the jambalaya on the stove?
Because there is a tendency for the bottom of the pot to burn. You can try that after you have perfected the oven method.
- Why do we have to grill the chicken and seafood first?
This is a great way to sear some flavour into them so they don’t taste like boiled meat. The high heat will also remove freezer taste and ensure the prawn does not get mushy, which tends to happen if it is cooked too slowly.
- Why do we need to make the sauce at the end?
The varieties of rice which can absorb the taste of the stock will go mushy if they are cooked with too much water. Adding the sauce after the rice is cooked is the best way to ensure the rice is fluffy and yet moist.
- Many recipes I have come across use equal parts of water and rice. Not sure what kind of rice they are using (instant?) but I find more water is required than rice.
- Add more cayenne pepper if you like your jambalaya spicy.
- I have made some substitutions. I used Chorizo as Andouille it is not easily found in many parts of the world. I also swapped scallops in for calamari as squid gets very hard when it is over cooked. If you can’t find smoked pork belly, use a brined ham hock or cubed pancetta (but not sliced bacon).
- I usually use capsicums of 2 different colours for a better visual impact.