What is the difference between Jambalaya, Gumbo and Paella?

Question of the week…What is the difference between Jambalaya, Gumbo, and Paella? Here is my favorite for each…you decide. Have a wonderful week, take care and I’ll be seeing you around…Agnes

Jambalaya

1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes

1 pound andouille sausage, sliced into ½ inch slices and each slice into 2 pieces

Butter the inside of a heavy pot and add 2 tables good vegetable oil. Heat to medium and add the chicken and sausage. Gently stir and cook until chicken and sausage has changed color. Stir in the following:

1 large onion, finely chopped

1 large green bell pepper, finely chopped

1 large rib of finely chopped celery

Cook about 5 minutes, stirring and add:

1 (28 ounce) can diced tomatoes with juice

1 cup chicken broth

1 teaspoon cayenne pepper (more or less)

2 teaspoons dried parsley

2 teaspoons Cajun seasoning

1/2 teaspoon dried thyme

Cover, and cook on low, stirring occasionally, adding more liquid if necessary.

Stir in 1 pound frozen cooked, dressed shrimp during the last 5 minutes of cook time. Adjust salt and pepper to taste and stir in ¼ cup lemon juice. Meanwhile cook white rice and serve Jambalaya hot over hot cooked rice.

Gumbo with Tomato Base

4 chicken breast halves (Use bone in)

2 T chicken bouillon granules

1 Quart water

Mix in a pot, bring to a boil, reduce to simmer and cook until done. Cool meat in broth, remove meat from broth, de-bone, skin, and cut up. In a large soup pot heat:

1 T olive and add

1 package Cajun sausage, sliced

2 large onions, chopped

1 large bell pepper, chopped

3 large ribs celery chopped.

Sauté for 3 to 5 minutes and Add: 2 quarts pureed tomatoes and Chicken Broth.

Bring to a boil, reduce to simmer and cook for 25 minutes. Add 2 cups sliced okra. Bring to a simmer and cook, covered, for 25 minutes. Add chicken and 1 pound cleaned and deveined shrimp. Adjust seasonings and cook until shrimp is pink… being careful not to overcook. Remove from heat, place a serving of cooked white rice in a soup bowl and spoon gumbo over rice.

Gumbo with a Roux (Gravy) Base

4 chicken breast halves (Use bone in)

2 T chicken bouillon granules

1 Quart water

Mix in a pot, bring to a boil, reduce to simmer and cook until done. Cool meat in broth, remove meat from broth, de-bone, skin, and cut up. In a large soup pot heat:

½ cup Vegetable oil and add

1 package Cajun sausage, sliced. Sauté until sausage begins to change color and stir in ½ cup flour. Cook, stirring and being careful not to scorch. Stir in:

2 large onions, chopped

1 large bell pepper, chopped

3 large ribs celery chopped.

Sauté for 3 to 5 minutes and Add: 3 quarts liquid. (Chicken Broth, water and/or stock) Bring to a boil, reduce to simmer and cook for 25 minutes. Add 2 cups sliced okra. Bring to a simmer and cook, covered, for 25 minutes. Add chicken and 1 pound cleaned and deveined shrimp. Adjust seasonings and cook until shrimp is pink. Will take a few minutes…do not overcook. Remove from heat, place a serving of cooked white rice in a soup bowl and spoon gumbo over rice.

Paella (Recipe courtesy of Bahama Breeze)

1/2 pound chicken tenders, cut into quarters

1/2 pound jumbo shrimp, peeled and deveined

1/2 pound jumbo sea scallops, fresh

1/2 pound fresh fish, cut into 1-inch chunks

4 teaspoons Creole seasoning

2 tablespoons extra-virgin olive oil

1 cup chicken stock

2 ounces chorizo, diced

6 fresh mussels

4 tablespoons green peas

4 cups yellow rice, cooked

Fresh cilantro sprigs, for garnish

Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a sauté pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and sauté the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.

Recipe for Laughter:

BIRTH CONTROL FOR GRANDMA:  The doctor that had been seeing an 80-year-old woman for most of her life finally retired. At her next checkup, the new doctor told her to bring a list of all the medicines that had been prescribed for her. As the young doctor was looking through these, his eyes grew wide as he realized Grandma had a prescription for birth control pills.”Mrs. Smith, do you realize these are BIRTH CONTROL pills?” “Yes, they help me sleep at night.”  “Mrs. Smith, I assure you there is absolutely NOTHING in these that that could possibly help you sleep!” She reached out and patted the young doctor’s   knee…. “Yes, dear, I know that. But every morning, I grind one up and mix it in the glass of orange juice that my 16 year old Granddaughter drinks. And believe me, it definitely helps me sleep at night.” You gotta Love Grandmas.