Tag Archives: rice

Jambalaya

James and I met the nicest family while fishing at Taneycomo in Branson, Missouri. On the first day, Percy didn’t hesitate to share his fishing spot and tackle. Saved us a ton of time. We spend half the week just finding the fish. We fished everyday and got our limit almost daily.

Percy and his family were staying in the cabins next to us. One day we were drawn outside by the most wonderful smell. I am all about cooking, and when I found out he was from Baton Rouge, Louisiana I knew he was someone I could learn from.

Jambalaya was on the menu today. I found out that he has competed with his recipe and he knew all the “ins and outs” about it. I’m still listening, taking pictures and soaking it all in.

Percy starts by browning the meat until it is tender and cuts easy
Once you add the water, taste for seasonings. The color of the water will be the color of the rice- nice and brown.
Once the rice is added, the Jambalaya is stirred until it starts to thicken.
Reduce the fire to low and put a lid on the pot.
Percy is a true Cajun, understanding the importance of developing flavor by browning, scraping and deglazing.

I wasn’t there for the finished product, but we got a large plate later and it was so good- simple yet full of flavor. And i learned about the rice that browns and sticks on the bottom of the pan that a lot of people like. I loved it, it adds to the texture and flavor of the dish.

His recipe serves 12, so I halved it for you and surprisingly, it turned out great! Enjoy and thanks Percy for sharing.

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Jambalaya

Course Main Course
Cuisine Cajun
Keyword Boston butt, rice, sausage
Servings 9
Author Percy Brown

Equipment

  • Bayou cast iron pot with lid
  • large paddle for stirring
  • outdoor fish fryer

Ingredients

  • 2 pounds long grain white rice (can use parboiled rice)
  • 6 pounds meat (4 lbs. Boston butt & 2 lbs. smoked sausage)
  • 6 cups water (a little under 1 gallon per 5# of rice if doing a bigger pot)
  • 4 pounds chopped yellow onions
  • 7 teaspoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 5 teaspoon garlic powder
  • 1 cup vegetable oil
  • Hot sauce to taste

Instructions

  • Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
  • Pour the vegetable oil into a black iron pot
  • Heat the oil up in the black iron pot then add the cubed Boston butt
  • Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
  • Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
  • After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
  • Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
  • Once the onions are browned and tender add the pork and sausage then stir together.
  • Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
  • Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
  • Reduce your fire to low and put the lid on the pot
  • Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)
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Jambalaya Half recipe

Course Main Course
Cuisine Cajun
Keyword Boston butt, rice, sausage
Total Time 2 hours
Servings 6
Author Percy Brown

Equipment

  • cast iron Dutch oven with lid

Ingredients

  • 1 pound long grain white rice can use parboiled rice
  • 3 pounds meat 2# Boston butt &1# smoked sausage
  • 4 cups water
  • 2 pounds chopped yellow onions
  • 3 1/2 tsp of salt
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp cayenne pepper
  • 2 1/2 tsp garlic powder
  • 1/2 cup vegetable oil
  • Hot sauce to taste

Instructions

  • Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
  • Pour the vegetable oil into a black iron pot
  • Heat the oil up in the black iron pot then add the cubed Boston butt
  • Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
  • Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
  • After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
  • Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
  • Once the onions are browned and tender add the pork and sausage then stir together.
  • Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
  • Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
  • Reduce your fire to low and put the lid on the pot
  • Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)

This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The first four items are similar to what Percy used for the 12 cup recipe. I halved the recipe and used a dutch oven as shown in the last picture. Thank you for your support.

    Shrimp and Okra Gumbo

    Proud to see my former Culinary Arts student, Omar, working the oyster bar at Tia Juanita’s Fish Camp. I like to order Shrimp Gumbo to see if it’s anything like what I make. To my surprise, the roux tasted exactly like mine! I will order it again along with the Oysters Royale that Omar so generously shared. I’m glad he did, after watching him make them I was ready to order them for dessert. In honor of Omar, I’m sharing the Shrimp Okra Gumbo Recipe by Chef Paul Prudhomme. Enjoy!

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    Shrimp and Okra Gumbo

    Inspired by The Prudhomme Family Cookbook, 1987, page 194
    Course Main Course
    Cuisine Cajun
    Keyword hot, okra, rice, roux, shrimp
    Servings 12 main dish servings

    Equipment

    • shrimp peeler/ de-veiner
    • heavy stock pot
    • Cast-iron Dutch oven

    Ingredients

    • 3 pounds small shrimp peeled and shrimp shells used to make stock
    • 1 tablespoon salt
    • 2 1/4 teaspoons salt
    • 1 teaspoon ground red pepper may use more
    • 1/2 teaspoon garlic powder
    • 2 cups finely chopped onion in all
    • 2 cups finely chopped bell peppers
    • 1 cup vegetable oil in all
    • 1 cup all purpose flour
    • 1 1/2 pounds okra, sliced 1/4 inch (about 6 cups) can use frozen
    • 1 1/2 cups tomatoes peeled and chopped
    • 3 quarts Seafood Stock in all
    • 1 1/2 teaspoons garlic finely chopped
    • 1 cup chopped green onions tops only

    Instructions

    • Place shrimp shells in large pot and cover with 3 quarts of water. Bring to a boil, reduce heat and simmer until stock is needed.
    • Place the shrimp in a large bowl. Sprinkle with 2 tablespoon of the salt, 1/2 teaspoon red pepper, and the garlic powder. Stir well, cover, and refrigerate until ready to use.
    • In a medium size bowl, combine 1 cup of the onions with the bell peppers and set aside.
    • Heat 1/2 cup oil in a 2 quart cast-iron Dutch oven over high heat until oil is hot and just short of smoking, about 4 minutes. Using a long -handled metal whisk or wooden spoon, very gradually stir the flour into the hot oil. Cook, whisking constantly or stirring briskly, until roux is medium red-brown, 3 to 4 minutes, being careful not to let mixture scorch or splash on your skin. Reduce heat to low and cook until roux is dark red-brown, 1 to 2 minutes more, whisking or stirring constantly. Remove from heat and immediately add the onion and bell pepper mixture, stirring with a wooden spoon until well mixed. Continue stirring until roux stops getting darker, about 2 minutes more. Set aside.
    • In a 6-quart saucepan or large Dutch oven, combine the remaining 1/2 cup oil with the okra, tomatoes, 1 1/4 teaspoons of the salt, the remaining 1 cup onions, and 1/2 teaspoon red pepper. Place over high heat and cook about 20 minutes, until sticking is excessive, stirring frequently (almost constantly toward end of cooking time) and scraping pan bottom well each time. Add 1/2 cup of the stock and cook and stir about 5 minutes more. (The procedure of stirring and scraping the pan bottom is a major factor in making this dish so good!)
    • Remove the shrimp shells from the stock. Add 3 1/2 cups of the stock to the okra tomato mixture and stir until all sediment on pan bottom is dissolved. Bring mixture to a boil, then add the roux by spoonfuls to the boiling stock, stirring until roux is blended in before adding more. Add the remaining 2 quarts stock, the chopped garlic, and the remaining 1 teaspoon salt, and return mixture to a boil. Reduce heat and simmer about 40 minutes, stirring occasionally. Stir in the green onions and cook about 5 minutes, stirring occasionally.
    • Now turn heat to high, stir in the shrimp; cook just until gumbo comes to a simmer and shrimp are pink and plump, stirring occasionally. Do not overcook shrimp. Remove from heat and serve immediately.
    • Serve 1 1/2 cups gumbo over cooked rice.

    Notes

    This recipe is best made with fresh gulf shrimp.  If not available, buy Texas Gulf Shrimp with peel on the in the frozen case.  i never buy farm raised or from any foreign country, only Gulf shrimp will do. 

    This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. These are the exact same stock pot and peeler I use. The Dutch oven is similar, They work just fine. Thanks for your support.

      Nasi Goreng (Indonesian Fried Rice)

      My first introduction to Nasi Goreng was at Odette’s home. This Indonesion fried rice is an everyday dish often made with ham. What makes it so delicious is Kecap or ketjap which is the sweet soy sauce used in her recipe. Later I found this recipe in a Johnson and Wales newsletter. The recipe called for soy sauce but I substituted the sweet soy sauce. After you try this recipe, you will not want to go back to using soy sauce. Enjoy!

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      Indonesian Fried Rice (Nasi Goreng)

      inspired by Chef Henkel, Johnson and Wales University
      Course Main Course
      Cuisine Indonesian
      Keyword chicken, egg, rice, soy sauce
      Servings 4 servings

      Equipment

      • wok with utensils
      • rice cooker

      Ingredients

      • 3 eggs beaten
      • 3 tablespoons vegetable oil divided
      • 1/2 teaspoon dried red pepper flakes
      • 1 clove garlic minced
      • 1/2 cup raw chicken breast sliced thin
      • 1/2 cup small shrimp peeled and deveined
      • 1/2 cup celery leaves and young stems cut into 1/2 inch pieces
      • 3 green onions cut into 1/2 inch pieces
      • 2 cups cooked rice cold
      • 1/2 teaspoon salt
      • 1 to 2 tablespoons sweetened soy sauce or to taste

      Instructions

      • Cook the rice ahead of time and cool.
      • Fry the eggs in one tablespoon oil to make a flat omelet. Allow to cool and slice into thin strips.
      • Put the remaining 2 tablespoons of oil in a large wok or frying pan. Heat and saute the pepper and garlicd for one minute. Add the celery and green onions and saute briefly. Add the chicken and shrimp and stir-fry until the shrimp turns pink. Add the rice, sweetened soy sauce and salthe and heat thoroughly. Garnish with egg strips and serve immediately.
      • Meat substitutions: ham, deli ham works really well and is quicker. Green bell pepper can be substituted for the celery.

      Note, this post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you.  The Kecap or Sweet Soy Sauce is a must to make this dish authentic. Sometimes it can be found in local Asian markets.Thanks for supporting Sarah Stevens!

        Thai Green Curry Chicken

        Green Curry Chicken is one of my favorites but the green curry paste I used came from an Asian shop and the container was so big I could not use it all before it expired. Of course being an American, I could not tolerate the hotness of the green curry, so I used about half. Then I discover Savory Spices and learned they had a dry green curry that can be made into a paste. This great recipe came from the test kitchen and I modified it to suit my tastes. The recipe goes back into my cooking rotation for my family to enjoy. I hope you do too!

        Picture provided by Savory Spice test kitchen

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        Thai Green Chicken Curry

        Inspired by recipe from Savory Spice test kitchen
        Course Main Course
        Cuisine Thai
        Keyword chicken, green curry, rice, squash
        Servings 4 servings

        Equipment

        • large skillet or wok
        • rice cooker

        Ingredients

        • 1 lb. boneless skinless chicken breasts cut into bite-size cubes
        • 1/2 tsp. Ground Turmeric
        • salt & fresh ground black pepper
        • 1 Tbsp. plus 1 tsp. Thai Green Curry
        • 2 Tbsp. fish sauce or add water and oil
        • 1 Tbsp. coconut oil or vegetable oil
        • 1/2 large onion chopped
        • 3 cloves garlic minced
        • 2 cups diced eggplant zucchini or yellow squash
        • 1 tomato quartered
        • 1 13.5 oz. can coconut milk
        • 1/2 cup water
        • 6 to 8 sprigs fresh cilantro or basil

        Instructions

        • Start 2 cups of raw rice to cook in the rice cooker.
        • Toss chicken with turmeric, a pinch of salt and pepper and 1 tsp. of the Thai Green Curry. Mix remaining 1 Tbsp. Thai Green Curry with fish sauce (or water and oil) to make a paste; set aside. In a large skillet or wok, heat oil over medium-high heat. Add onion and cook until softened, about 5 min. Add garlic and chicken and cook 5 more min. Stir in vegetables and paste. Add coconut milk and water and bring to a boil. Reduce to a simmer, cover and cook for 10 min., stirring occasionally. Add cilantro or basil sprigs and continue cooking, uncovered, 5 more min.
        • Serve warm over rice.

          Note, this post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you.  Several choices are shown for getting started in Asian cooking. Thanks for supporting Sarah Stevens!

          Click here to go to Savory Spice Shop to order Thai Green Curry

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