How to make jambalaya – recipe | Felicity Cloake Masterclass
There comes a time every year when even the most ardent sandwich lover (me) has had its fill of a turkey and bread stuffed butt and thoughts turn to giving the big bird a decent send- off. This much-loved Cajun/Creole classic, traditionally prepared with any meat, is also easily adapted to festive leftovers. /p>
½ tsp white peppercorns½ tsp black peppercorns 1 tsp smoked paprika 1-2 tsp cayenne pepper, to taste 1 tbsp. goose fat, lard or neutral oil 800 ml turkey or chicken stock 1 teaspoon tabasco or other hot sauce, plus extra for serving 300 g long-grain rice About 400 g of cooked turkey or chicken About 100g of leftover ham or sausage (see step 2)
1 on additions/substitutions...Note that although it is This is a drier Cajun school inspired recipe with no jambalaya tomato, the addition of turkey and ham is entirely mine and makes absolutely no claim to authenticity. Feel free, with apologies to the Cajuns, to substitute other leftovers, from chopped plant-based sausages to seafood to roasted vegetables, as needed, and change the fat and broth accordingly.
2 …and on sausagesA key flavor in many jambalayas is andouille, a smoked pork sausage that is hard to find in the UK United. This is a recipe designed to use up leftovers, however, so I replaced that item with smoked paprika, but if you don't have enough meat, chunks of kielbasa or smoked chorizo are the best substitutes and must be added in step 4.
3 Prepare the spice mixFry the peppercorns, paprika and p Cayenne peppers in a small, dry skillet over high heat until you start to smell them grilling, then pour into a mortar or spice grinder to grind the peppercorns into a fine powder. Stir in the thyme, bay leaf and salt, then set aside.
4 Prepare the vegetable base
There comes a time every year when even the most ardent sandwich lover (me) has had its fill of a turkey and bread stuffed butt and thoughts turn to giving the big bird a decent send- off. This much-loved Cajun/Creole classic, traditionally prepared with any meat, is also easily adapted to festive leftovers. /p>
½ tsp white peppercorns½ tsp black peppercorns 1 tsp smoked paprika 1-2 tsp cayenne pepper, to taste 1 tbsp. goose fat, lard or neutral oil 800 ml turkey or chicken stock 1 teaspoon tabasco or other hot sauce, plus extra for serving 300 g long-grain rice About 400 g of cooked turkey or chicken About 100g of leftover ham or sausage (see step 2)
1 on additions/substitutions...Note that although it is This is a drier Cajun school inspired recipe with no jambalaya tomato, the addition of turkey and ham is entirely mine and makes absolutely no claim to authenticity. Feel free, with apologies to the Cajuns, to substitute other leftovers, from chopped plant-based sausages to seafood to roasted vegetables, as needed, and change the fat and broth accordingly.
2 …and on sausagesA key flavor in many jambalayas is andouille, a smoked pork sausage that is hard to find in the UK United. This is a recipe designed to use up leftovers, however, so I replaced that item with smoked paprika, but if you don't have enough meat, chunks of kielbasa or smoked chorizo are the best substitutes and must be added in step 4.
3 Prepare the spice mixFry the peppercorns, paprika and p Cayenne peppers in a small, dry skillet over high heat until you start to smell them grilling, then pour into a mortar or spice grinder to grind the peppercorns into a fine powder. Stir in the thyme, bay leaf and salt, then set aside.
4 Prepare the vegetable baseWhat's Your Reaction?
