Definition funny of Jambalaya:

urbanExcellent Louisiana rice dish, often with sausage or fish/seafood added in.

urbanCan we have crawfish jambalaya for supper?

urbanJAMBALAYA There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This first one uses both tomatoes and chicken stock, and is a New Orleans Creole-style "red" jambalaya, as opposed to one made with only stock, a more Cajun-style"brown" jambalaya (like Dee Gautreau's or Marc Savoy's). By the way, it's pronounced or . 1 lb. boneless chicken, cubed; AND/OR 1 lb. shrimp, boiled in Zatarain's and peeled; OR 1 lb. leftover holiday turkey, cubed; OR 1 lb. of any kind of poultry or fish, cubed; OR Any combination of the above 1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR 1 lb. diced smoked ham 1 large onion, chopped 1 bell pepper, chopped 3 - 6 cloves garlic, minced (amount to taste; I like lots) 4 ribs celery, chopped 3 small cans tomato paste 4 large Creole tomatoes, peeled, seeded and diced; OR 1 28-oz. can tomatoes 8 cups good dark homemade chicken stock Creole seasoning blend to taste (or 2 - 3 tablespoons); OR 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme 2 bay leaves Salt to taste 4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.) In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces. Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^) Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick. Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it. Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done. Serve with salad and French bread.

urbanChuck's Pasta Jambalaya Decrease the chicken stock to 4 cups, use only 2 6-oz. cans of tomato paste and substitute one pound of rigatoni (cooked according to package directions) for the rice. Mix the sauce well with the pasta, place in a large baking dish and bake in a 350°F oven for about 10-15 minutes. This is a fabulous variation, and I've decided that I may like it better this way than with rice. Use whatever pasta shape you like, but I like rigatoni best.

urbanA versatile Creole dish, Jambalaya is a combination of cooked rice and a variety of other ingredients. It may include tomatoes, onion, green pepper, meat, poultry, and/or shellfish

urban"man just got back from New Orleans They have the best jambalaya down there"

urbanWhen a group of senior southern white supremacists get together and dress up in all white and stick one of their slaves into a bathtub filled with rice, chicken,seafood. And a pool of gumbo , and literally beat the blood, sweat, and tears out of the Slave with baseball bats . It's not just the blood sweat and tears that make jambalaya but it's the essence of he nigger that comes out when he's getting beat.


Songs about Jambalaya:

songsJambalaya (On The Bayou) (Single Version) by Hank Williams from the Album 20 Of Hank Williams' Greatest Hits

songsJambalaya (On The Bayou) by Eddy Raven & Jo-El Sonnier from the Album Cookin' Cajun

songsJambalaya by The Mudbugs Cajun & Zydeco Band from the Album Mudbugs

songsJambalaya by Jeff Healey from the Album Mess Of Blues

songsJambalaya (2002 Remaster) by Gerry & The Pacemakers from the Album You'll Never Walk Alone (The EMI Years 1963-1966)

songsJambalaya (On The Bayou) by Jesse Colin Young from the Album Song For Juli

songsJambalaya (On The Bayou) by Jr. Harry Connick from the Album Oh, My Nola


Books about Jambalaya:

booksSlow Cooker: One Month Of Make Ahead Meals Including Carnitas, Jambalaya, And Chicken Slow Cooker Recipes-Just... by Rebecca Herbertson (Oct 7, 2014)

booksJambalaya: The Natural Woman's Book of Personal Charms and Practical Rituals by Luisah Teish (Mar 3, 1988)

booksJambalaya: The Official Cookbook of the Louisiana World Exposition by Junior League of New Orleans and Inc The Junior League of New Orleans (Nov 1, 1994)

booksJambalaya, Crawfish Pie, File Gumbo: Cajun and Creole Cuisine by Todd-Michael St. Pierre (Nov 1, 2002)

booksJambalaya for the Soul: Humorous Stories and Cajon Recipes from the Bayou by Jesse Duplantis (Feb 7, 2012)

booksJambalaya: The Official Cookbook of the 1984 Louisiana World Exposition by Junior League of New Orleans (Jun 1983)

booksJambalaya practice by hongchu gan (Oct 17, 2014)


Movies about Jambalaya:

moviesGlobal Gourmet Green Pea Soup, Jambalaya, Baked Lamb Shoulder, & Cantonese Banana Toffee 2009 NR CC - Runtime: 26 mins Directed by: Teleco Productions

moviesKaraoke Cloud - Jambalaya (On The Bayou) [HD] 2013 NR - Runtime: 4 mins Directed by: Karaoke Cloud

moviesGlobal Gourmet Green Pea Soup, Jambalaya, Baked Lamb Shoulder, & Cantonese Banana Toffee 2009 - Runtime: 25 mins

moviesHippy Gourmet - Grilling Grains, plus Veggie Jambalaya and an Apple Fruit Compote 2008 - Runtime: 30 mins

moviesJAMBALAYA TOUR Unrated -


Wiki information Jambalaya:

Dish, Food

Jambalaya is a Louisiana Creole dish of Spanish and French influence. Jambalaya was created in Louisiana and has its origins in Spanish paella. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock...

Jambalaya (On the Bayou)
Composition, Cataloged instance

"Jambalaya (On the Bayou)" is a song written and recorded by American country music singer Hank Williams, Sr. that was first released in July 1952. Named for a Creole and Cajun dish, jambalaya, it spawned numerous cover versions and has since...