When adding rice to Jambalaya do you cook it separately or does it cook with the broth, tomatoes, etc?!


Question: The recipe doesn't state whether or not the rice needs to be pre-cooked. Will it cook with the diced tomatoes, broth, sausage, & onions while it simmers for 30 minutes or should I cook the rice first?


Answers: The recipe doesn't state whether or not the rice needs to be pre-cooked. Will it cook with the diced tomatoes, broth, sausage, & onions while it simmers for 30 minutes or should I cook the rice first?

If you are using white rice, add it during the last 20 minutes or so of cooking. It will absorb the flavours and not be overdone if your heat is kept at an even simmer. And, don't add your shrimp until the last five minutes or so (they can turn to rubber fairly quick!).

I'll make it easy for you. Get Zatarans. It tastes just like the real thing. I lived in New Orleans for a year, and have had REAL jambalaya, and Zatarans is a darned good imitation.

i like to cook my rice with the jambalaya
more flavor...and jambalaya is all about flavor

Jambalaya
Thick Soup

Rue - Brown flour in fat.

Stir in cut-up diced ham.

Add 1 can of tomatoes, chopped yellow onion, chopped bell pepper and shrimp.

Put in seasonings - 4 tsp Worchestershire, few drops Tabasco, 1/2 tsp thyme & 1/4 tsp basil, 1 clove garlic.

Put in 4 cups water and then raw rice & cook 30 minutes.

Don't stir.

Slow Cooker Jambalaya

INGREDIENTS

* 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
* 1 pound andouille sausage, sliced
* 1 (28 ounce) can diced tomatoes with juice
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 1 cup chopped celery
* 1 cup chicken broth
* 2 teaspoons dried oregano
* 2 teaspoons dried parsley
* 2 teaspoons Cajun seasoning
* 1 teaspoon cayenne pepper
* 1/2 teaspoon dried thyme
* 1 pound frozen cooked shrimp without tails

DIRECTIONS

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice..





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