Thursday 19 in the Horn Center , incursionamos hand group The International in Cajun cuisine, who worked two ambalayas J, of which rice grains were minimal and many memories. Carolina and Florence took many pictures as we will share the recipe, but first a little information ...
CAJUN KITCHEN
Gastronomy Cajun corresponds to the ethnicity of the displaced descendants of French Canadians expelled from Acadia after the incorporation of the French in Canada to the British Crown, which lies mostly in the State of Louisiana.
always been known as a rustic kitchen, strongly based on local ingredients and simple preparation. An authentic Cajun meal is made up of three courses: the main course, the other mainly of rice, corn bread, or a bowl of cereal and the third contains some kind of vegetable.
Read more ...
The jambalaya
The jambalaya traditionally consists of three parts, meat, vegetables and rice. It is very similar to English paella. There are two main methods of making jambalaya:
The first and most common is Creole jambalaya (also called "red jambalaya). The meat is added to the Trinity of celery, peppers and onions, and is usually chicken, andouille sausage or smoked type. Add the tomatoes and then seafood. Broth and add rice and in equal proportions at the end. The mixture is brought to a boil over low heat, depending on the recipe, almost without stirring and covering the container. Some versions are completed directly on the oven.
The second style, more characteristic of the Southwest and South Central Louisiana is Cajun jambalaya, which contains no tomatoes. The flesh is golden in a cast iron pot. The sweets of the flesh are what give a Cajun jambalaya brown color. Sealed meat is removed and added to the Trinity (50% 25%, 25% celery and onion and green pepper although proportions may be varied to taste, sauteed in oil over low heat. Is perfumed with the spices and meats are returned to the pot. This mixture is then baked, covered, for at least an hour.
Finally, add the rice is added to the pot. Is then capped and left to simmer very gently for at least 20 hours to 30 minutes without stirring. The dish is finished when the rice has cooked.
Source: http://en.wikipedia.org/wiki/Jambalaya
Lighting
engines
In Action ...
RECIPE
INGREDIENTS
| chopped 1 chicken boy | white wine 150 cc |
| Oil c / n | 3 tbsp. Cajun spice |
| 4 pork sausages | long grain rice 1 kg of fine |
| 250 g smoked pork loin | 2 ½ liters of chicken stock |
| 500 g of peeled whole tomatoes | 4 bay leaves |
| 700 g of holy trinity | chopped parsley to taste |
| 300 g of raw shrimp | salt |
Hands ...
... preparing the trinity of vegetables
... separating the ingredients
Andres
chopping the chicken ...
Explaining some doubts
La mise en place
We have everything needed.
PROCEDURE
- Heat a paella pan or heavy-bottomed iron with a little oil.
- Blanch sausages and reserve.
- Blanch the tomatoes, seeded and diced cut.
- Blanch the tomatoes, seeded and diced cut.
- Brown the chopped chicken.
sealing the chicken
adding in the other paella
careful not to
overcook
Florence
two hands
- Deglaze with white wine 100 cc. Remove and set aside.
- Add some cooking oil over the shrimp briefly until they turn color. Remove and in the same oil fry the Trinity.
celery, onions and peppers
to miss much of the kitchen extractor
sautéing
- Pull out the coral shrimp, crush and cook the remaining wine and some broth.
- Add the tomato juice and baking coral shrimp. Cook a few minutes, moisten with a little broth if necessary.
- Perfume with Cajun spices. Salt lightly.
Matias super friendly nothing is lost
- Cut the sausages into rounds bleached.
- Incorporate browned chicken to the sauce. Cook about 10 minutes.
feteando sausages
cooking chicken
invade the kitchen aromas
- Spread rice evenly and cover with remaining broth (gumbo). Rectify
- salting and add blanched and sliced \u200b\u200bsausages.
- Increase heat to boiling. Stir as little as possible.
accommodating
rice
temperature climbed
- Incorporate Incorporate
- shrimp smoked ham
shrimp
smoked ham
Tasso Ham is the name used in Cajun cuisine
- When boiling, lower heat, cover the pan and cook for 20 to 30 minutes over low heat and cook 10 minutes over medium heat, cover and finish cooking in moderate oven about 12 to 15 minutes.
We finish them in the oven
rice Checking
point
Scented oil
garlic
Sprinkle with parsley
another capris we add the olive oil
more parsley
- Uncover and let stand 10 minutes
Rest is very important in rice
least 10 to 15 minutes.
We had a great time at the class. The International were attentive and ready to process. Congratulations.
also tasted the deconstruction they did The little cook's recipe last week. Just get us the recipe, so you can appreciate climb.
In the 70 sounded sounded, played by Creedence Clearwater Revival, the hit jambalaya.
The lyrics say something like that ...
Ala
close, oh Lord
Ah, take it out, here it comes, ah
Goodbye, Joe, I have to go, me oh my oh
I have to go, canoe polo swamp
My Yvonne, sweetest one, me oh oh
Son of a gun, gonna have big fun on the bayou
Jambalaya and lobster pie Gumbo and Steak
"Because tonight I'm gonna see my ma cher friend
Pick guitar, fill fruit jar and that rooster
Son of a gun, gonna have big fun on the bayou
Well Thibodeaux, fontaineaux, the place is buzzin 'Kin
come to see Yvonne by the dozen Dress
style, go hog wild and gayo
Son of a gun, gonna have big fun on the bayou
Jambalaya and a cake of lobster and steak
Gumbo "Because tonight I'm gonna see my ma cher friend
Pick guitar, fill fruit jar and gayo
Son of a gun, gonna have big fun on the bayou, oh, guitar
Jambalaya and a cake of lobster and steak
Gumbo "Because tonight I'm gonna see my ma cher amio
Pick guitar, fill fruit jar and that rooster
Son of a gun, gonna have big fun on the bayou
Oh, Lord
(if someone knows a better translation than the approach and change)
