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the History of Jambalaya


This is an example of Brown Jambalaya  

Here is an example of a Red Jambalaya

courtesy of the Gumbo Pages

Brown Jambalaya  

An award-winning recipe (along with some tips and some history of the dish) as prepared by: Matthew "Dee" Gautreau, Dee Gautreau's Cajun Catering, Gonzales, Louisiana 70737, Telephone - (504) 644-5977 or 644-4405.

This makes damn good jambalaya, and is a brown-style rather than the red tomato-based jambalayas you see in New Orleans (like mine, for instance). This one doesn't use a chicken stock because you make your own as you go along here.

One 3 to 4 pound hen cut into serving pieces
3 cups long grain rice - uncooked
1/4 cup cooking oil
3 medium white onions - chopped fine
6 cups water (but Chuck says use chicken stock if you want it to be really good)
1 tablespoon salt, or to taste
2-1/2 teaspoons granulated garlic
1 cup green onions - chopped
1/2 cup green peppers
1/2 cup celery - chopped fine
1/4 teaspoon black pepper
Red pepper to taste
2 tablespoons Louisiana hot sauce

Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of water (note water level). Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough water to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.
Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.

Yield: 6 to 8 generous servings.


Most jambalaya cooks prefer to cook in cast iron pots - whether cast iron or aluminum pot is used, it should be heavy enough to prevent easy burning, and have a tight lid.

To brown onions:

Onions and shortening are put into the pot, covered, and cooked over low heat until golden brown, stirring frequently. A little water added to the onions will help prevent sticking.

Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.




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