Daya daga cikin shahararren gargajiya na Louisiana, da kuma New Orleans, Jambalaya mai ban mamaki ce, shinkafa, naman alade, kaza, wani naman alade ko abincin teku, da kayan lambu (ciki har da "Trinity" - albasa, barkono, da seleri) . Yana daya daga cikin ƙaunar da aka fi so a yankin kuma don kyakkyawan dalili.
Masu goyon bayan Zatarain, wanda ya san abu ko biyu game da abincin Creole da Cajun, ya bayyana tarihin jambaya: Saffron ya kasance ba zai yiwu ba a New Orleans a cikin shekarun 1780, wanda ma'anar cewa 'yan mulkin mallaka na Spain ba su da ikon yin fursunoni na ƙaunarsu . An kirkira kayan abinci na gida, Sausage na Andouille ya samo asali daga tsiran alade da aka gabatar zuwa South Louisiana da 'yan gudun hijira na Jamus, kaji da kifaye suka cika, don haka, an halicci jambalaya. Sunan yana fitowa daga kalmar Probabin "jambalaia" ma'anar haɗuwa ko mashup, kuma yana nuna haɗakarta na dandano. Samun kayan halittar Creole da magani mai kyau na cayenne barkono yi wannan tasa da ke zaune a gabanka da kuma tsakiya a cikin bakinka, amma zaka iya sautin sauti kamar yadda kake so.
Wani lokaci ana cinye nama sannan a cire shi daga kwanon rufi, sannan kuma ya sake komawa cikin jinsin bayanan bayan da aka sa kayan lambu da kuma shinkafa da ruwa. Wannan wani mataki na da kyau lokacin da kake da lokaci, amma a cikin wannan gajeren hanya mun ƙyale shi, kuma babu wanda zai zama mai hikima.
Abin da Kayi Bukatar
- 1 tablespoon kayan lambu mai
- 1 1/2 fam Anduille tsiran alade (yanke cikin 1/4-inch yanka)
- 1 cinya kajin cin kaji (kashiless, marar fata, tsabtace shi kuma a yanka a cikin cubes 1)
- Albasa 2 (yankakken)
- 2 barkono mai launi (cored, seeded, da diced)
- 4 haƙarƙarin seleri (diced)
- 1/2 kofin scallions (sliced, fararen da kore sassa)
- 2 teaspoons tafarnuwa (
- minced)
- 2 1/2 kofuna waɗanda shinkafa (hatsi mai tsawo, parboiled)
- 1 teaspoon tare da teaspoons biyu Zatarain's Creole Seasoning
- 1 teaspoon barkono cayenne (ko don dandana, fara da ƙasa idan yara ba su da zafi!)
- 1 iya / 14 oganci tumatir (crushed)
- 3 1/2 kofuna kaza
Yadda za a yi shi
- Yanke man a cikin wani babban babban saucepan a kan matsakaici zafi zafi. Brown da tsiran alade na kimanin 5 minutes har sai browned. Ƙara kajin kuma ci gaba da dafa har sai an yi kaza da kaza, amma ba a dafa ta ba, game da minti 5. Ƙara albasa, barkono, seleri, callions, da tafarnuwa da kuma sauté don karin minti 5, har sai kayan lambu sun fara tausasawa.
- Dama a cikin shinkafa, kayan lambu na Creole, da barkono cayenne da kuma motsawa har sai shinkafa ya shafa da cakuda. Add da crushed tumatir da broth kuma motsa da kyau. Ku kawo cakuda don sauƙaƙe, sa'annan ku rage zafi zuwa ƙasa, ku rufe kwanon rufi, kuma ku ci gaba da yin simmer na kimanin minti 25 har sai shinkafa ne mai sauƙi kuma an shayar da ruwa. Sanya sosai kuma ku yi zafi.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 554 |
| Total Fat | 27 g |
| Fat Fat | 9 g |
| Fat maras nauyi | 12 g |
| Cholesterol | 90 MG |
| Sodium | 894 MG |
| Carbohydrates | 48 g |
| Fiber na abinci | 3 g |
| Protein | 28 g |