Aussie Jambolaya Has Started the Party

When I was a teenager, I use trek over to New Orleans and get a tastes of flavors and spices from the foods made from there. One of those dishes can start a party in your mouth is Jambalaya.This time you have to make slight changes being in Oz to the recipes and get it the right consistency. It is spicy and fells like the party has started. it is one of those dishes that can get things going especially with your guests at dinner. The key is getting the dish just right and making changes not too much,but just enough to make it happen. Because what you don't have at a grocery store like Cole's or Woolie's, you have make some slight changes,but nothing too drastic.


This recipe can create the magic at dinner and allow the party and smells to take over. Its aroma can filter out your kitchen. It smells great and will be a hit. The keys ingredients what make it such a pleasure to make and share with friends. Anyhow, let's get cracking at making this dish. Here are the directions and ingredients.

    1 lb. prawns, boiled in Cole's Long Grain  Rice and peeled;
    1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR 1 lb. diced smoked ham
    1 large onion, chopped
    1 bell pepper, chopped
    3 - 6 cloves garlic, minced (amount to taste; I like lots)
    4 ribs celery, chopped
    3 small cans tomato paste
    4 large Creole tomatoes, peeled, seeded and diced; OR 1 28-oz. can tomatoes
    8 cups good dark homemade chicken stock
    Creole seasoning blend to taste (or 2 - 3 tablespoons); OR 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
    2 bay leaves
    Salt to taste
    4 cups long-grain white rice, uncooked


Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn.

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Cajun seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency because you'll know when it's done. It does it smell good coming off the stove.

This dish says goodness and is a Cajun dish mixed in with little bit of Aussie flair.Sometimes, when you don't have an ingredient for making things, you can come up with some interesting combinations by substituting the closest spices and other items to make great dishes. This is just Cajun and Aussie original. It is Aussie through and through. It tastes delicious and can get the party rolling with friends. Your friends will want this dish and ask for seconds. It has the right blend of spices that can get the party rolling. This dish can put a smile your face and  your friends' faces and guests' faces at dinner. As they say in Cajun French,"Laissez le bon temps rouler".  It means let the good times roll. Here is the link to the recipe.

Aussie Jambolaya

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