My pamangkin (niece) Janna said she loved my version of Jambalaya when they were visiting with us this summer.
Since she lives near Chicago, it's kinda tough for her to swing by every time I make it. So here's the recipe and hopefully she or someone nearby her can make it.
The picture below shows most of the ingredients you'll need. The amount shown in the picture actually makes about twice as much as I normally make. This is the amount I cooked for the Pacquiao fight party at my Kuya Ching's house.
The ingredients listed below are for a normal size batch (should make about 8 servings):
I cook the meat (beef, pork & sausage) one at a time, starting with the sausage in a deep sauce pan.
Cook the sausage over medium-low heat, browning the outside. About half way through the cooking, poke the casing so the juices will flow out into the pan. You want to hang onto the juices from all the meat you're cooking.
As the sausage is cooking start cutting the beef and pork into half inch cubes. Mix in a liberal amount of seasoning salt into the meat cubes.
You can start the pasta cooking as soon as the water has started boiling.
After the sausages has cooked completely, move them to a bowl, including the juices.
Start browning the beef in the same pan over medium-high heat. After the beef has browned, reduce the heat to a medium-low level. As the beef is cooking, cut up the sausage into bite size pieces.
After the beef has cooked completely move it to a bowl, including the juices.
Cook the pork the same way the beef was cooked. After the pork has cooked completely move it to a bowl, but leave the juices in the pan.
Add the juices from the sausage and the beef back to the pan.
Cook the shrimp at medium-low heat in the meat juices until pink. Then move the shrimp to a bowl until they're cool enough to shell.
Dice the onion.
Add the onion, sausage, meats and tomato sauce to the pan. Simmer for about 15 minutes until the diced onions are soft and translucent.
Add ground pepper to the mixture. I use about 75 turns of the pepper mill (I'm not sure what that equates to in tablespoons; just use a lot)
Add the hot sauce. I use about 30 shakes to make a low to medium hot dish. Add 50 to 70 shakes if you want it relatively hot.
By now your sauce should be finished, shrimp shelled, pasta drained and rice cooked.
In a large pot, combine the sauce, shrimp, pasta and rice. Mix well.
Enjoy (hopefully)
My apologies to anyone who was expecting authentic, traditional jambalaya. This is my version that was born out of hunger and the ingredients available in the kitchen one day. You can find quite a few traditional recipes by Googling "traditional jambalaya".
Since she lives near Chicago, it's kinda tough for her to swing by every time I make it. So here's the recipe and hopefully she or someone nearby her can make it.
The picture below shows most of the ingredients you'll need. The amount shown in the picture actually makes about twice as much as I normally make. This is the amount I cooked for the Pacquiao fight party at my Kuya Ching's house.
 |
| Twice as much as you'll probably need |
- 1 lb Beef (some type of boneless cut - not too lean)
- 1 lb Pork (some type of boneless cut - not too lean)
- 1 pack of Hot Italian Sausage (5 links to a pack)
- 1 lb Shrimp (I like raw with the shell on)
- 1 29 oz can Tomato Sauce
- 1 Onion
- 1 16 oz pack Bow Tie Pasta (farfalle)
- 1 cup Rice (uncooked)
- Seasoning Salt (I like Lawry's)
- Hot Sauce (I like Tapatio)
- Ground Pepper
I cook the meat (beef, pork & sausage) one at a time, starting with the sausage in a deep sauce pan.
Cook the sausage over medium-low heat, browning the outside. About half way through the cooking, poke the casing so the juices will flow out into the pan. You want to hang onto the juices from all the meat you're cooking.
As the sausage is cooking start cutting the beef and pork into half inch cubes. Mix in a liberal amount of seasoning salt into the meat cubes.
You can start the pasta cooking as soon as the water has started boiling.
After the sausages has cooked completely, move them to a bowl, including the juices.
Start browning the beef in the same pan over medium-high heat. After the beef has browned, reduce the heat to a medium-low level. As the beef is cooking, cut up the sausage into bite size pieces.
After the beef has cooked completely move it to a bowl, including the juices.
Cook the pork the same way the beef was cooked. After the pork has cooked completely move it to a bowl, but leave the juices in the pan.
Add the juices from the sausage and the beef back to the pan.
Cook the shrimp at medium-low heat in the meat juices until pink. Then move the shrimp to a bowl until they're cool enough to shell.
Dice the onion.
Add the onion, sausage, meats and tomato sauce to the pan. Simmer for about 15 minutes until the diced onions are soft and translucent.
Add ground pepper to the mixture. I use about 75 turns of the pepper mill (I'm not sure what that equates to in tablespoons; just use a lot)
Add the hot sauce. I use about 30 shakes to make a low to medium hot dish. Add 50 to 70 shakes if you want it relatively hot.
By now your sauce should be finished, shrimp shelled, pasta drained and rice cooked.
In a large pot, combine the sauce, shrimp, pasta and rice. Mix well.
Enjoy (hopefully)
My apologies to anyone who was expecting authentic, traditional jambalaya. This is my version that was born out of hunger and the ingredients available in the kitchen one day. You can find quite a few traditional recipes by Googling "traditional jambalaya".