No Spam Recipes

Jambalaya I

Jambalaya I — a louisiana recipe, 13 ingredients, about 60 min.

Serves 3 · 60 min · Louisiana

contains dairycontains meat

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 bay leaf
  • ½ teaspoon savory
  • ½ teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon thyme
  • 1½ teaspoons cumin
  • ⅓ cup chopped celery
  • ½ tablespoon butter
  • 14.5 ounces (411 g) canned tomatoes, diced or torn apart
  • ⅔ cup long-grain rice
  • 1½ cups chicken broth
  • 2 cups cooked and chopped turkey or chicken
  • 1 small can of sliced mushrooms (optional), drained
Make it lactose-friendly
  • ½ tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.
  2. Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.
  3. Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.
  4. Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.
  5. Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.
  6. Discard the bay leaf.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0