Post by April B. on Dec 17, 2003 8:08:47 GMT -6
More Soulful Recipes - December 17th, 2003
Publisher: Willie Crawford - Editor: Joleene
From
www.chitterlings.com
News Letter
New Orleans Gumbo
Here is a recipe for a Jambalaya I obtained from the Gumbo Shop,
a fine little restaurant on St Peter Street in the French Quarter
of New Oleans. This Jambalaya is technically not a gumbo as it
does not contain Orkra. The word gumbo is derived from an
African term for okra (gombo). Just add some okra and Gumbo
File (ground sassafras leaves used for thickening), and you will
have a Jumbalayla Gumbo of your very own. I have also attached a
page from my cookbook that you can download to your printer.
Jambalaya
Serves 4-6
1/2 lb Andouille sausage, sliced
1/2 lb ham, cubed
1 lb peeled large shrimp
Cooking oil
1 cup chopped onions
2 cloves garlic, minced
1 cup chopped bell peppers
1 cup chopped celery
1 cup chopped green onions
1 16 oz can tomatoes
1 1/2-2 cups stock
1 tsp thyme
1/4 cayenne pepper (or to taste)
Salt and black pepper
1 cup converted rice
1 1/2 Tbls Worcestershire sauce
In a large heavy Dutch oven sauté sausage and ham until lightly
browned. Remove from pot. Sauté onions, bell peppers, celery,
green onions and garlic in meat drippings, adding oil if
necessary, until tender. Drain can of tomatoes, reserving the
liquid, and add to pot, along with the thyme, salt and pepper.
Cook 5 minutes. Stir in the rice. Mix together the liquid from
the tomatoes and stock to equal 2 1/2 cups. Bring to a boil,
reduce heat and add to the pot the raw shrimp, sausage, ham and
Worcestershire sauce, and cook uncovered, stirring occasionally
for about 30 minutes until rice and shrimp are done. You can
add additional stock or tomato juice, etc. to bring the Jambalaya
to the consistency you like.
Notes: Andoullie (pronounced an-duey) sausage is a spicy ham
based sausage difficult to obtain outside of New Orleans area.
Use a smoked spicy sausage. In fact the Gumbo Shop itself used a
smoked sausage in their Jambalaya the day we were there, although
the recipe they gave me contained Andouille. Okra is also
difficult to obtain up here in Chicago.
Wheatridge-
Publisher: Willie Crawford - Editor: Joleene
From
www.chitterlings.com
News Letter
New Orleans Gumbo
Here is a recipe for a Jambalaya I obtained from the Gumbo Shop,
a fine little restaurant on St Peter Street in the French Quarter
of New Oleans. This Jambalaya is technically not a gumbo as it
does not contain Orkra. The word gumbo is derived from an
African term for okra (gombo). Just add some okra and Gumbo
File (ground sassafras leaves used for thickening), and you will
have a Jumbalayla Gumbo of your very own. I have also attached a
page from my cookbook that you can download to your printer.
Jambalaya
Serves 4-6
1/2 lb Andouille sausage, sliced
1/2 lb ham, cubed
1 lb peeled large shrimp
Cooking oil
1 cup chopped onions
2 cloves garlic, minced
1 cup chopped bell peppers
1 cup chopped celery
1 cup chopped green onions
1 16 oz can tomatoes
1 1/2-2 cups stock
1 tsp thyme
1/4 cayenne pepper (or to taste)
Salt and black pepper
1 cup converted rice
1 1/2 Tbls Worcestershire sauce
In a large heavy Dutch oven sauté sausage and ham until lightly
browned. Remove from pot. Sauté onions, bell peppers, celery,
green onions and garlic in meat drippings, adding oil if
necessary, until tender. Drain can of tomatoes, reserving the
liquid, and add to pot, along with the thyme, salt and pepper.
Cook 5 minutes. Stir in the rice. Mix together the liquid from
the tomatoes and stock to equal 2 1/2 cups. Bring to a boil,
reduce heat and add to the pot the raw shrimp, sausage, ham and
Worcestershire sauce, and cook uncovered, stirring occasionally
for about 30 minutes until rice and shrimp are done. You can
add additional stock or tomato juice, etc. to bring the Jambalaya
to the consistency you like.
Notes: Andoullie (pronounced an-duey) sausage is a spicy ham
based sausage difficult to obtain outside of New Orleans area.
Use a smoked spicy sausage. In fact the Gumbo Shop itself used a
smoked sausage in their Jambalaya the day we were there, although
the recipe they gave me contained Andouille. Okra is also
difficult to obtain up here in Chicago.
Wheatridge-