I’m making jambalaya for the office on Fat Tuesday. Mrs. L.A.'s office is also having a potluck, and she asked me to make jambalaya for her and her gang, too. I’ll make hers before I head to Seattle (Yay! I get to get up at 0300!) and put it in a crock pot, and I’ll cook for my office in the office kitchen before lunch. Now normally, I chop the Holy Trinity and then cook it. But with two batches to make, it would be more convenient to chop the onions, celery, and bell peppers the night before. That way, I just have to open zip-top bags and start cooking with no same-day prep.
The thing is, I always chop the veg right before I use it. Does anyone see any problem with chopping them the night before?
I don’t see any problem, particularly because they are going to be well-cooked in a flavorful dish.
I will often prep dinner vegies in the morning if I have ten extra minutes before going to work. I’ve trimmed and cut up brussels sprouts or string beans, and refrigerated them in a plastic bag, and they always cook up fine in the evening.
There shouldn’t be a problem. They will probably lose some of their vitamins, which is why people are recommended to chop them ASAP before use; don’t worry about that.
As I said, I’ve always chopped the veg immediately before use. Sure, leftovers wind up in any number of things (omelettes, for example), but when I’m cooking a ‘dish’, it’s always been fresh-chopped. Weird, that prepping the night before would only occur to me now, after a few decades of cooking.
I cook myself batches of veges every 4 or 5 days so that I can just chuck some in a container and add a protein for lunch at work. If I have left over chopped veges from one batch I use them in the next batch with no problems. I often chop all my onions, celery and peppers in one go while I’m doing them. Mind you I don’t cook them, just add them to the cooked root vegetables.
You can also cook the veggies, let them cool down and store them cooked. Would save you even more time the next day. Hell, many people believe Jambalaya tastes better when reheated the next day too so you could even make a double batch and reheat half for your event.
Now **Johnny **, you know you can’t just come in here and start a thread about jambalaya without sharing the recipe!
(Many years ago I worked with a guy who made a killer jambalaya that he would bring in for potlucks. Everyone would ask him for his recipe, but it was a family secret that he would absolutely not share with anyone!)
Here’s the recipe I use, which is from Emeril Lagasse. I mixed up the Creole seasoning yesterday. I made a triple batch, so I have plenty for more cooking. Note: I use large prawns and I cut them into large chunks instead of ‘chopping’, which implies smaller pieces to me. We’re having a potluck this year, but last year I just brought everything in and made it (for Lundi Gras, since I wasn’t in the office on Tuesdays then). It was a hit. They also liked the cornbread.
Ingredients
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Yeah, not for jambalaya. When I took a cajun/creole cooking class in New Orleans years ago, the teacher said that the first thing out of her grandma’s mouth was: “First, get you a mayonnaise jar and make you a roux.”
Note: I use large prawns and I cut them into large chunks instead of ‘chopping’, which implies smaller pieces to me. We’re having a potluck this year, but last year I just brought everything in and made it (for Lundi Gras, since I wasn’t in the office on Tuesdays then). It was a hit. They also liked the cornbread.