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Source Links:
https://www.facebook.com/WeKeepYourWorldMoving/app_1541123246172629
Main:
Land Transport Authority – We Keep Your World Moving
https://www.facebook.com/WeKeepYourWorldMoving
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Wednesday, October 14, 2015
GIF ~ LTA
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Source Links:
https://www.facebook.com/WeKeepYourWorldMoving/app_1541123246172629
Main:
Land Transport Authority – We Keep Your World Moving
https://www.facebook.com/WeKeepYourWorldMoving
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Recipe ~ Jambalaya ~ researched & compiled by fONS
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| . Recipe ~ Jambalaya ~ researched & compiled by fONS Posted by Welcome at 10:08 AM on Wednesday, October 14, 2015
I think children will like this because there are Sausages and Shrimps.
The "Trinity" we can cut in very thin slices so easier to eat, especially the Celery.
Please use Saffron instead of Tomatoes.
I don't know why there's no mushrooms,
but a search on the internet had one recipe using Portobello Mushrooms.
This is interesting for parties because it comes with a song.
Ingredients:
Methods:
Jambalaya is traditionally made in three parts, with 1). meat and2). vegetables, and is3). completed by adding stock and rice.
.1st Method (Red Jambalaya)~ The first and most common is the city Creole Jambalaya (also called "Red Jambalaya"). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases. Some versions call for the jambalaya to be baked after the cooking of all the ingredients.2nd Method (Brown Jambalaya)~ The second style, more characteristic of southwestern and south-central Louisiana, is Rural Creole Jambalaya, which contains no tomatoes (the idea being the farther away from New Orleans one gets, the less common tomatoes are in dishes). The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot (sucs) are what give a rural jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of 50% onions, 25% celery, and 25% green or red bell pepper, although proportions can be altered to suit one's taste) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked. Rural Jambalaya originates from Louisiana's rural, low-lying swamp country where crawfish, shrimp, oysters, duck, boar, venison and other game were readily available. Any variety or combination of meats, including chicken or turkey may be used to make jambalaya. Rural Jambalaya is known as 'Brown Jambalaya' in the New Orleans area; to rural Creoles it is simply known as 'jambalaya.' Rural jambalaya has more of a smoky and spicy flavor than its cousin jambalaya. The French Creoles of couleur introduced jambalaya to the Cajuns.3rd Method (White Jambalaya)~ A third method is less common, the "Cajun" jambalaya. In this version, meat and vegetables are cooked separately from the rice. At the same time, rice is cooked in a savory stock. It is added to the meat and vegetables before serving. This is called "White Jambalaya." This dish is rare in Louisiana as it is seen as a "quick" attempt to make jambalaya, popularized outside the state to shorten cooking time.4th Method (Child-friendly because NO veggy)~ Many people in the south, and typically in Louisiana, enjoy a simpler Jambalaya style. This style is cooked the same as the rural style, but there are no vegetables. Many restaurants serve this style as opposed to the others, because it is more child-friendly, has a more consistent texture, and is easier to make. The famous Jambalaya Shoppe serves this simpler style, which is a local favorite. |
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...we 1st know it as a song
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Jambalaya (On the Bayou)
From Wikipedia, the free encyclopedia
"Jambalaya (On the Bayou)" is a song written and recorded by American country music singer Hank Williams that was first released in July 1952. Named for a Creole and Cajun dish, jambalaya, it spawned numerouscover versions and has since achieved popularity in several different music genres.
Composition
With a melody based on the Cajun song "Grand Texas", some sources, including Allmusic, claim that the song was co-written by Williams and Moon Mullican, with Williams credited as sole author and Mullican receiving ongoing royalties. Williams' biographer Colin Escott speculates that it is likely Mullican wrote at least some of the song and Hank's music publisher Fred Rose paid him surreptitiously so that he wouldn't have to split the publishing with Moon's label King Records.[1] Williams' song resembles "Grand Texas" in melody only. "Grand Texas" is a song about a lost love, a woman who left the singer to go with another man to "Big Texas"; "Jambalaya", while maintaining a Cajun theme, is about life, parties and stereotypical food of Cajun cuisine. The protagonist leaves to pole a pirogue – a flat-bottomed boat – down the shallow water of the bayou, to attend a party with his girlfriend Yvonne, and her family. At the feast they have Cajun cuisine, notably Jambalaya, crawfish pie and filé gumbo and drink liquor from fruit jars. Yvonne is his "ma chaz ami-o", which is Cajun French for "my good girlfriend" (“ma chère amie” in French). Williams uses the term "ma chaz ami" as one word, thus the "my" in front of it. The "o" at the end of "ami" is a poetic/lyrical device making the line match the phrasing of the previous line and rhyme with it.
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... it is also a recipe
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Jambalaya (/ˌdʒʌmbəˈlaɪ.ə/ jum-bə-ly-ə) is a Louisiana Creole dish of Spanish and French influence. It is also, with the spelling jambalaia a provençal dish.
Jambalaya may have been created in Louisiana and may have its origins in Spanish paella, even if there is a dish also called jambalaia in Provence, southern France, that is also a mash-up of rice, chicken and saffron and that has been identified by Frederic Mistral in his Provençal dictionary, in both figurative and culinary meaning. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice.
Varieties
There are two primary methods of making jambalaya.
The first and most common is the city Creole jambalaya (also called "red jambalaya"). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases. Some versions call for the jambalaya to be baked after the cooking of all the ingredients.
The second style, more characteristic of southwestern and south-central Louisiana, is rural Creole jambalaya, which contains no tomatoes (the idea being the farther away from New Orleans one gets, the less common tomatoes are in dishes). The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot (sucs) are what give a rural jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot. The trinity (of 50% onions, 25% celery, and 25% green or red bell pepper, although proportions can be altered to suit one's taste) is added and sautéed until soft. Stock and seasonings are added in the next step, and then the meats are returned to the pot. This mixture is then simmered, covered, for at least one hour. Lastly, the mixture is brought to a boil and rice is added to the pot. It is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked.
A third method is less common, the "Cajun" jambalaya. In this version, meat and vegetables are cooked separately from the rice. At the same time, rice is cooked in a savory stock. It is added to the meat and vegetables before serving. This is called "white jambalaya." This dish is rare in Louisiana as it is seen as a "quick" attempt to make jambalaya, popularized outside the state to shorten cooking time.
Many people in the south, and typically in Louisiana, enjoy a simpler Jambalaya style. This style is cooked the same as the rural style, but there are no vegetables. Many restaurants serve this style as opposed to the others, because it is more child-friendly, has a more consistent texture, and is easier to make. The famous Jambalaya Shoppe serves this simpler style, which is a local favorite.
Jambalaya is considered by most Louisianans to be a filling but simple-to-prepare rice dish; gumbos, étouffées, and creoles are considered more difficult to perfect. Most often a long grain white rice is used in making jambalaya.
Jambalaya is differentiated from gumbo and étouffée by the way in which the rice is included. In these dishes, the rice is cooked separately and is served as a bed on which the main dish is served. In the usual method of preparing jambalaya, a rich stock is created from vegetables, meat, and seafood; raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks.
History
Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence became strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish. In modern Louisiana, the dish has evolved along a variety of different lines. Creole jambalaya, or red jambalaya as it is called by Acadian-Creoles (mistakenly known as Cajuns), is found primarily in and around New Orleans, where it is simply known as 'jambalaya'. City Creole jambalaya includes tomatoes, whereas rural jambalaya does not.
Rural Jambalaya originates from Louisiana's rural, low-lying swamp country where crawfish, shrimp, oysters, alligator, duck, turtle, boar, venison, nutria[1] and other game were readily available. Any variety or combination of meats, including chicken or turkey may be used to make jambalaya. Rural jambalaya is known as 'Brown jambalaya' in the New Orleans area; to rural Creoles it is simply known as 'jambalaya.' Rural jambalaya has more of a smoky and spicy flavor than its cousin jambalaya. The French Creoles of couleur introduced jambalaya to the Cajuns.
The first appearance in print of any variant of the word 'jambalaya' in any language occurred in Leis amours de Vanus; vo, Lou paysan oou théâtré, by Fortuné (Fortunat) Chailan, first published in Provençal in 1837. The earliest appearance of the word in print in English occurs in the May 1849 issue of the American Agriculturalist, page 161, where Solon Robinson refers to a recipe for 'Hopping Johnny (jambalaya)'. Jambalaya did not appear in a cookbook until 1878,[citation needed] when The Gulf City Cook Book, by the ladies of the St. Francis Street Methodist Church, was printed in South Mobile, Alabama. It contains a recipe for "JAM BOLAYA".
Jambalaya experienced a brief jump in popularity during the 1920s and 1930s because of its flexible recipe. The dish was little more than the rice and vegetables the populace could afford, but the recipe grew from humble roots.
In 1968, Louisiana Governor John J. McKeithen proclaimed Gonzales, Louisiana, the Jambalaya Capital of the World. Every Spring, the annual Jambalaya Festival is held in Gonzales.[2]
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