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Jew-balaya

By jabbett
Published January, 28 2004 4:12 pm
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Jambalaya
The last time the Pats were in the Super Bowl, New Orleans hosted the battle and “Jambalaya!” was the rallying call in New England. In that spirit, I created a kosher-friendly version of the creole masterpiece, which traditionally features such sacrelicious ingredients as prawns/shrimp and pork sausage.

“Jew-balaya” omits the shellfish, and replaces pork sausage with spicy beef sausage. Before you commit to a particular brand of sausage, do some sampling and find the one with the best taste and texture. In a pinch, you can substitute jumbo hot dogs and chopped Smart Bacon for the sausage.

The recipe below is a little vague in some places; just go with the flow and develop your own habits.

JEW-BALAYA

4 tablespoons vegetable oil
2 lb. diced, boneless chicken breasts
3 polish beef sausages/kielbasa, cut on the bias
1 large onion, chopped
1 roasted red pepper, chopped
2 cloves garlic, chopped
Small can tomato paste
Large can diced tomatoes
3-4 cups chicken stock
1/2 tsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. oregano
1 tsp. thyme
1 tsp. celery salt
1 tsp. kosher salt
2 bay leaves
2 cups white long-grain rice

In a big, heavy pot (think cast-iron), brown diced chicken in oil, salt, pepper, and red pepper flakes. Remove and reserve. Add sausage to pan; brown shortly, remove from pan and reserve with chicken.

In same pan, saute onions and garlic. When onions are translucent, add tomato paste and cook until paste gets a darker, burgundy color. Stir in chopped tomatoes and half of chicken stock. Return chicken and sausage to pan.

Cook until thick and bubbly.

Add all remaining seasonings and rest of stock. Stir in uncooked rice.

Now, don’t stir anymore. Let it cook several minutes and then “turn”: bring the sunken rice back up to the top to redistribute the ingredients. Since we’re using a heavy pot, it shouldn’t burn. “Turn” two or three more times, and cook with rice a total of 20-30 minutes until liquid is absorbed and rice is palatable.

Serve with salad and french bread. Add some Tabasco for a little kick.

7 comments so far (Post your own)
1.At 4:16 pm on January 28th, 2004, meredith wrote:

Have you tried this as a Shabbos day chulent variant?

2.At 10:53 am on January 29th, 2004, jabbett wrote:

Given that I’d go hungry on Saturday afternoon if an upstart cholent failed, I’ve never been too adventurous with my cholent recipe.I would, however, love to eat this as a cholent (since I’m not such a fan of traditional cholent anymore). If anyone would care to try molding this into a cholent recipe, we’d certainly love to hear the results.

3.At 3:19 pm on January 29th, 2004, meredith wrote:

If you want to experiment, try preparing the recipe on a weeknight, and eat it for supper the next day.

4.At 6:24 am on February 1st, 2004, Batia wrote:

My husband sent me this link. I guess b/c I’m a 5th generation New Orleanian BT who has perfected kosher cajun cooking, and it’s been a real blessing. I grew up eating treif jambalaya, crawfish etouffe, red beans and rice and gumbo, so when I went kosher I didn’t want to feel like I was missing out. In fact, so many Jews in N.O. were so thankful when I made kosher versions of these dishes b/c they actually got to try "the real thing", and for the not so frum, they felt a lot less guilty and it set a good example for them (you don’t have to miss out on life if you eat kosher-although, this largely depends on how good a cook you are and if you live near good kosher restaurants). Anyhow, jambalaya does not lend itself to making a good cholent b/c it is supposed to be a dry rice dish. Now maybe some people make chulent this way, I dunno, but I do know that red beans and rice would make an excellent cholent. I suggest making the jambalaya for Friday night meal instead and eat it cold on Shabbos, or just make red beans and rice for your shabbos cholent. This is a great and ideal recipe to do in the crock pot. 1st chop up some spicy beef sausage and render it(cook in skillet till it turns brown). Take a package of red beans (soak over night if you wish, but not necessary) wash em, throw them in the crock pot with 2 stalks of celery choped into 3 pieces each1 tbls of garlic powder1 tbls of onion powdersalt and pepper to tastetabasco if you like5 bay leaves1/2 tbsp parsley flakesthe cooked sausage and as much water as will fit into the pot. Boil it up and then let it simmer down until Shabbos lunch. Red beans and rice is not like a soup, let it thicken up some like a good chulent would.Serve over cooked rice and keep tabasco handy.

5.At 1:36 pm on January 31st, 2006, Rebecca wrote:

I’m so excited to try this. I always see nice southern recipes with crawfish and can obviously never make them

6.At 4:35 pm on June 10th, 2008, Eric Flescher wrote:

Found your site looking for a variant of jambalaya. Good stuff. You ever try the books kosher cajun and kosher creole that I have?
Computer Gourmet blog

7.At 11:24 am on June 30th, 2008, Steve wrote:

I was thinking of using the kosher “fake shrimp” which is spiced cod.

Also, I am thinking of using the Hebrew National Garlic Ring, also various kinds of spicy & sweet veal and chicken sausages.

Reactions - Input appreciated!!

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