Jambalaya

The spices I use
The spices I use

I always likened a jambalaya to a paella, which is, technically the same, kinda. So I decided to make one, since we do love our paella. A couple of websites later, I realized what made the jambalaya different was the creole seasoning, which we cannot easily buy here in Manila, or the Philippines for that matter. But it is basically made of chili powder, paprika, onion powder, garlic powder, oregano and basil. Plus some which I didn’t have at home, like celery salt, etc. So I ended up totally skipping those, and I figured we were fine.

The sauteed vegetables
The sauteed vegetables

I started with some diced chorizo, onion, garlic, and pimiento. I added the roasted spices, which were made up of the components of the creole powder. Then I added the rice, some salt, and the frozen shrimp. I let this cook for a while, and then added shrimp stock and water. After this cooked for a while, I seasoned it with a japanese flavoring called bonito powder (made from tuna) to add more seafood flavor. I then added some leftover spaghetti sauce (instead of using tomatoes). Upon reading more recipes, I decided to add some worcestershire sauce, just a couple of tablespoons.

I continually mixed the rice and shrimp mixture simply because the shrimp was slowly peeling away from the block of frozen shrimp. And once everything was separated, I simply tasted and adjusted the seasoning as needed.

I ended up adding too much water, and the rice was a bit soggy for my taste. But the different flavors of the jambalaya, as opposed to the paella, was noticeable, and not too overpowering which I was afraid of happening. But a little more on the heat and this would turn out fantastic I think! 🙂

Today is New Year’s Eve! Enjoy everyone! 🙂

Jambalaya
Jambalaya

Jambalaya Recipe

1/2 cup of diced chorizo
1 onion, chopped
5 cloves garlic, chopped
1 pimiento, chopped
2 tablespoons creole seasoning (mixture of black pepper, onion powder, garlic powder, oregano, basil, paprika, chili powder)
1 1/2 cups rice
1 kilo of shrimp, peeled and heads removed
1 cup of shrimp stock
enough water
salt
bonito seasoning

Fry the chorizo in some oil, then follow with the onion, garlic and pimiento. Once the vegetables have softened, add in the seasoning, with the rice. Mix in the shrimp as well and add enough water and stock as needed. Once slightly cooked, taste and adjust seasoning and allow to the rice too cook through. Serve 🙂

 

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