Cooking Time: Jambalaya

Korean rice is why this looks glossy
Korean rice is why this looks glossy

I love jambalaya. It’s basically the American version of paella, since saffron was super expensive back then (and it still is). Because my coworkers don’t know what paella is, I have to describe jambalaya in terms they understand so I usually say it’s like American bibimbap, but not drowned in Korean hot sauce.

Protip: drowning anything in Korean hot sauce makes it edible. Though all you end up tasting is the Korean hot sauce.

 

My recipe (for 2) is

  • 3 handfuls of uncooked rice (about 150 g)
  • 1 tbs cooking oil (grapeseed is good becaus it has a neutral flavour)
  • 1 onion, chopped
  • 3 stalks of celery, chopped (about 100 g)
  • 6 cloves garlic, sliced (I use more garlic than most people)
  • 1 capsicum, chopped (capsicum is really expensive in Korea, so I don’t usually use it)
  • 100 g andouille sausage, chopped (any kind of sausage works here, but andouille is more authentic and gives a nice smoked flavour to the rice)
  • 1 tomato, chopped (blanched if you prefer; one 400g can is fine too)
  • 250 mL chicken stock (about a cup)
  • 1 tbs tomato paste
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp cayenne pepper (optional)
  • salt/pepper to taste
  • 1 chicken breast, chopped

The first thing you do is fry your onions in the oil. Add your celery, capsicum, and garlic; I slice it directly into the pan. Cook for 3 minutes and add your sausage. Cook for a few more minutes then add your tomatoes, chicken stock, tomato paste, and spices. Cook for 10 minutes before adding the chopped chicken breast. And remember…

abs
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…otherwise your rice will stick to the bottom of the pan. What are you, a savage?

Cook until the rice absorbs the sauce (about 10 minutes). If you’re worried about the chicken not being cooked properly, you shouldn’t be. It should cook quickly because you were supposed to have chopped it into small pieces (smaller surface area means it will cook through faster).

 

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