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Tuesday, June 22, 2010

And they're sometimes called jambalaya pots!

In my previous post, I said that cast iron dutch ovens are sometimes called "gumbo pots" here in cajun country. They're also sometimes called jambalaya pots! In fact, Bayou Classic sells HUGE "jambalaya pots" that look like kettles.

With jambalaya, everything goes in the pot at the same time, brought to a boil, then reduce heat, cover, simmer.

If you're using chicken or pork, I would cook it first. I used shrimp and crawfish and did not precook it. The smoked sausage was precooked.

2 parts chicken stock to 1.5 part uncooked rice (for example, 4 cups of stock to 3 cups uncooked rice), chopped celery, chopped onion, chopped green onion, minced garlic, whatever meat you want, 1 stick butter, canned tomatoes, cajun seasoning (I used chef paul's no salt), onion powder, garlic powder, thyme, basil, kitchen bouquet.

Be sure you stir it regularly to evenly distribute the ingredients. Stir carefully to keep the rice from breaking up.

You cook paella the same way, except you use cumin, coriander and turmeric instead of cajun seasoning.

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