Need answer soon.
I’m thinking I’ll make jambalaya for the first time tonight. I found Emeril Lagasse’s recipe, above, and have a couple of questions.
First: Chop the shrimp? Wouldn’t it be better to leave them whole? If so, should I double the shrimp?
Second: Only 1/4 pound of chicken? That doesn’t seem like a lot. OTOH, there’s shrimp and sausages. (I plan to use 1/2 lb. of Cajun andouille instead of 5 oz. of unspecified andouille.)
Third: The recipe calls for 3/4 cup of rice and three cups of chicken stock. Does that sound right? When I make rice I use 2:1 water-to-rice. So by the recipe that’s 1-1/2 cups of extra liquid for the sauce. Sounds reasonable, but I thought I’d ask.
Fourth: Should not the chicken (and possibly the sausages) be cooked first? By the recipe, the flavours should infuse the dish well if they are put in raw and allowed to cook in the sauce. OTOH, browning them first greats some sucs that would give the trinity a little kick. Obviously the shrimp goes in at the end.
I hope this doesn’t turn into a Holy War over the One And Only Proper Way to make jambalaya. I just want to clear a couple of things up before my first attempt.