One of the secrets of a great jambalaya is the way fat rendered from the chicken or sausage coats and seals the rice, helping it keep its texture during the long cooking process while absorbing the flavors that surround it. This cooking process is similar to the technique for making rice pilaf. Some jambalaya recipes call for the rice to be browned before adding the liquid. By using both dried and fresh herbs, intense and diverse flavors are imparted to the jambalaya.
When preparing jambalaya, cook the meats over medium-high heat, stirring constantly, until they are thoroughly browned. This process takes about 15 minutes. When the meats are browned, remove them from the pan and brown the vegetables in the same manner. Add the seasonings after the vegetables are browned and cook for 5 minutes more to build the flavors on top of one another.
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 347 (50%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||51 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 260.8mg||80 %|
|Sodium 238mg||8 %|
|Potassium 962.2mg||25 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10g|
|Protein 71.7g||102 %|
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Calories per serving: 699
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