Comments on: Recipe: Sausage Jambalaya

By: Mark Gelbart

Mark Gelbart — Sat, 07 Aug 2010 13:34:42 +0000

I brown the raw rice with the onions and bell pepper. That gives the dish a brown color without the kitchen bouqet. It also makes the rice tastier.

Tonight, I’m making double sausage jambalaya–uses two different kinds of sausage.

By: Recipe: Jambalaya — Not Exactly Bento

Recipe: Jambalaya — Not Exactly Bento — Sun, 04 Apr 2010 00:24:27 +0000

[...] an updated version of this recipe with pictures, see my Sausage Jambalaya [...]

By: emy

emy — Fri, 12 Feb 2010 14:46:40 +0000

That looks very much like the chinese fried rice I make. You may wish to consider cooking the rice first in the rice cooker then adding the sauce, toppings + addnal water to the rice (in the last 15mins) to absorb the flavors and cook down.

By: Jenn

Jenn — Sat, 19 Dec 2009 04:00:14 +0000

Hi Sarah,

Sorry it has taken me a few days to respond. This recipe is a “continuation” of the previous recipe. I wanted to update the recipe with pictures. When I was speaking with my mom to make sure I didn’t have any mistakes in my recipe, she mentioned adding a wee bit of garlic and onion powder to “deepen those flavors.”

That is why this version has the addition of those powders. I think she adds a bit of each as well even if she is using a whole onion as compared to my lesser amount.

Hope that answers your question.

By: Jenn

Jenn — Sat, 19 Dec 2009 03:58:03 +0000

I’ve never cooked jambalaya in a rice cooker so unfortunately can’t say for certain. Though, I would say it might work. I don’t see why it wouldn’t.

By: Sarah

Sarah — Wed, 16 Dec 2009 17:49:44 +0000

I definitely want to try making this. I love jambalaya, but my husband doesn’t like pork or seafood, so I think I’ll try making it with a turkey or chicken sausage.

I see the link for your mother’s recipe for jambalaya in your ‘related posts’ section at the end of your post. it looks essentially the same but without the garlic or onion powder. is that because she uses a whole onion?

By: Yvo

Yvo — Tue, 08 Dec 2009 20:14:05 +0000

Ahhh I would love to try this… I wonder if I can put it all in a rice cooker and let it do its thing that way. I’m really averse to cooking rice in a pot. Call it upbringing.

Funny you mention the Kitchen Bouquet being JUST for color – and I wonder about what it tastes like! – because my gravy at Thanksgiving was passed over a few times because it ‘isn’t dark enough; it looks light’ – but it tastes great to me! (There was another gravy on the table that was much darker in color.) I know for a fact that if “gravy masters” isn’t in the gravy, a certain someone won’t eat it, because it’s not dark enough. *shrug* I understand but I didn’t grow up eating darker gravy so.

Also, I made fried rice 10-20 times before I realized why it never looked quite right. That final splash of soy sauce that adds hardly any flavor to the rice to make it turn colors. Yup.

By: Jenn

Jenn — Sat, 05 Dec 2009 17:56:21 +0000

When I got this recipe from my mom, she said, “You can put celery in it if you want it.” Which is her way of saying, I don’t, but you can if you want to. You’re right, celery, onions, and bell pepper is that “Holy Trinity” of Louisiana cooking for a gumbo and other dishes. But celery isn’t used as much in jambalaya, or so I can tell from the recipes I’ve read so far (or since you asked that question).

So no, celery isn’t used in this recipe (or at least not the one I’m showing here).

And thanks. It was a mighty fine meal. Today, I’m debating what I want to cook for this coming week at work!

By: Liz

Liz — Sat, 05 Dec 2009 17:40:50 +0000

Wait — your Mom didn’t use celery as a part of the “Holy Trinity” of Louisianna cooking? Or is it your preference?

I’d have to say, that’s a mighty fine meal you’ve got there. And I sure wish we had Jambalaya Fundraisers here. Beats the heck out of (nasty) bottled Spaghetti sauce and cheap pasta dinners that we get out here.