So I've been making Jambalaya here and there, based on a few online recipes and experience eating them and evolving the recipe based on taste. This is the third time I've made Jambalaya and so far the best. The first attempt was bland and severely lacking in Okra; the second was a little strong on the Okra and the vegetables ended up getting a little soggy.
Here's how it went down:
I started with the following ingredients: can of corn, can of chopped carrot, can of cut okra, three leftover beer bratwurst that I subsequently chopped, some thick-sliced turkey that I pared, some thick-sliced ham (also pared), 2 cups of water, 1 cup of rice, ground black pepper, and bay leaves (Photo 1).
Dump it all into a pot. I started with the vegetables, then the meat, then the water and rice, and finally a few bay leaves (I used 4) and a fair amount of pepper. This is the next picture.
Cook at a simmer (very low on my stove once the mixture heats to boiling) until the rice is done (just over an hour at my altitude). This should take care of most of the liquid, but I may have had a little bit too much. Next time, I'll try decreasing the added water to 1 1/2 cups and add more if necessary (Photo 3).
Serve hot. I paired mine with Coney Island's (Shmalz Brewing) Albino Python White Lager brewed with spices (Photo 4).