Easy Cajun Jambalaya
Too thick and gluteny.
I have tried many different recipes and have found if you use basmati rice instead of normal long grain rice the dish is lighter, healthier and above all tastier. The rice doesn't stick together in one big mushy lump as its basmati which has less gluten content. For a more traditional jambalaya you need to add 1 x chorizo sausage cut into bite size pieces, 1 whole chilli & 5 to 6 pieces of garlic minced in a crusher, 8 x mushrooms, 2 x celery stalks, 1 x red onion, 1 x red pepper, 1 x green pepper and 1 x yellow pepper. You also need 1 can of chopped tomatoes and preferably several cups of dry white wine along with a good chicken stock for the rice to absorb, homemade stock is even better. Once you have fried the vegetables right at the beginning you then need to add in the rice and fry for 2 mins so the rice absorbs all the flavour otherwise putting it in at the end is a bit pointless really. Then add in 1 x bay leaf why you ask??? I don't know ha ha but everyone puts one in so why not though I don't feel it adds anything to the dish anyway. Keep stirring is the trick with this dish otherwise it will stick on the bottom. Best utensil to use is a large wok as the heat penetrates better than a normal saucepan. Treat this dish exactly like a risotto and you won't go wrong!!!
1 user found this review helpful
Mar. 4, 2014