Classic Cajun Jambalaya.
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, classic cajun jambalaya. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
Classic Cajun Jambalaya is one of the most well liked of recent trending meals in the world. It's enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Classic Cajun Jambalaya is something that I have loved my whole life. They're fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook classic cajun jambalaya using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Classic Cajun Jambalaya:
- {Get of Canola oil.
- {Take of yellow onions, finely diced.
- {Prepare of celery, finely diced.
- {Take of green bell pepper, finely diced.
- {Get of bay leaves.
- {Get of peeled/deveined medium shrimp.
- {Make ready of kosher salt.
- {Get of cracked black pepper.
- {Make ready of cayenne pepper.
- {Prepare of hot sauce (Original Louisiana Hot Sauce).
- {Take of medium grain white rice.
- {Take of unsalted chicken stock, shrimp stock, or water (substitute 1 can beer for same amount of liquid if desired).
- {Get of fresh parsley, finely chopped (as garnish).
- {Make ready of green onions, finely chopped (as garnish).
- {Prepare of white beans (as a side dish) prepared per package instructions.
Instructions to make Classic Cajun Jambalaya:
- Warm a heavy-bottomed 12-quart Dutch oven over medium heat for 3 minutes, then add the oil and heat for 1 minute..
- Add the onions to the pot and stir, stir, stir. This starts the very long process of browning the onions. Cook the onions for 1 hour to 1 hour 30 minutes, depending on how hot your stove runs, watching them very closely and stirring every 2 minutes. If the onions start to stick too much, add a little bit of water or stock to loosen them, then stir to incorporate the browner onions and scrape up any stuck-on bits from the bottom of the pot..
- Stir, stir, stir. If you’re worried about burning, lower the heat. You really don’t want to walk away from the pot at any point. This is your time with your onions. All the other steps will be easy. Stir, stir, stir until the onions are deeply caramelized and resemble dark chocolate in color..
- Add the celery, bell pepper, and bay leaves to the pot and stir. Cover, reduce the heat to low, and cook for 15 minutes, stirring every 5 minutes..
- Meanwhile, put the shrimp in a large bowl and season with the salt, black pepper, cayenne, and hot sauce. Set aside to marinate at room temperature while the vegetables cook..
- Add the rice to the pot (liquid comes later) with the vegetables and stir to combine. Raise the heat to medium and cook, uncovered, letting the flavors mingle and marry, for 5 minutes. Add the shrimp and stir to incorporate them..
- Add the stock and bring to a boil, then reduce the heat to low and simmer until the liquid has almost completely evaporated or looks like little puddles of water, 8 to 10 minutes..
- When you’re at the point of puddling—this is a judgment call based on temperature, pot size, and your stove—put the lid on the pot and reduce the heat to its lowest setting. From here, the cooking time is going to be 45 minutes total, and YOU CAN'T REMOVE THE LID THE ENTIRE TIME. You'll want to peek, but don't..
- Set a timer for 20 minutes. When it goes off, turn off the heat and let the jambalaya sit, covered, for 25 minutes before you lift the lid..
- After 45 minutes, uncover the pot and stir the jambalaya. There may be a little burnt rice on the bottom—this is called the “grat” or “gratin.” It’s some folks’ favorite part of the jambalaya..
- Serve the Jambalaya garnished with the parsley and green onions. White beans go nicely alongside this dish..
So that's going to wrap this up for this special food classic cajun jambalaya recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!