{"id":200167,"title":"Jambalaya s ku\u0159etem a uzenou klob\u00e1sou","modified":"2026-10-31T18:06:11+01:00","plain":"\u201eHn\u011bd\u00e1\u201c cajunsk\u00e1 jambalaya z louisiansk\u00e9ho venkova: ku\u0159e, uzen\u00e1 klob\u00e1sa, cibule, \u0159ap\u00edkat\u00fd celer, paprika a dlouhozrnn\u00e1 r\u00fd\u017ee p\u0159ipraven\u00e9 v jedin\u00e9m litinov\u00e9m hrnci, pro 15 a\u017e 20 osob.\n\n\n\nChyst\u00e1 se velk\u00e1 spole\u010dnost a jedin\u00fd hrnec nasyt\u00ed v\u0161echny. Ku\u0159e v litinov\u00e9m hrnci sy\u010d\u00ed, a\u017e se za\u010dne p\u0159ichyt\u00e1vat ke dnu, pak se dozlatova ope\u010de uzen\u00e1 klob\u00e1sa a nakonec cibule, \u0159ap\u00edkat\u00fd celer a paprika uvoln\u00ed hn\u011bd\u00e9 p\u0159\u00edpe\u010dky. Ty se rozpust\u00ed ve v\u00fdvaru a jejich chu\u0165 nakonec prostoup\u00ed ka\u017ed\u00fdm zrnkem r\u00fd\u017ee. \n\n\n\nPo zvednut\u00ed poklice se objev\u00ed jantarov\u011b zbarven\u00e1 r\u00fd\u017ee protkan\u00e1 kousky klob\u00e1sy a zelen\u00fdmi bylinkami a hrnec se vypr\u00e1zdn\u00ed rychleji, ne\u017e se naplnil.\n\n\n\nK tomu kousek cornbreadu, jako na jihu Spojen\u00fdch st\u00e1t\u016f\n\n\n\nCo je jambalaya?\n\n\n\nJambalaya je louisiansk\u00fd r\u00fd\u017eov\u00fd pokrm p\u0159ipravovan\u00fd v jedin\u00e9m hrnci: dlouhozrnn\u00e1 r\u00fd\u017ee se p\u0159id\u00e1v\u00e1 syrov\u00e1 do ochucen\u00e9ho v\u00fdvaru a nas\u00e1kne chut\u00ed masa. Tento recept p\u0159edstavuje takzvanou \u201ehn\u011bdou\u201c cajunskou verzi, bez raj\u010dat, j\u00ed\u0161ky i krevet, kter\u00e9 dod\u00e1v\u00e1 barvu ku\u0159e ope\u010den\u00e9 tak, a\u017e se p\u0159ichyt\u00e1v\u00e1 ke dnu, a pot\u00e9 uzen\u00e1 klob\u00e1sa. Do kreolsk\u00e9 verze z New Orleans, zvan\u00e9 \u201e\u010derven\u00e1\u201c, se p\u0159id\u00e1vaj\u00ed raj\u010data a \u010dasto i ryby a mo\u0159sk\u00e9 plody.\n\n\n\nO p\u016fvodu n\u00e1zvu se st\u00e1le vedou spory. \u010casto se uv\u00e1d\u00ed, \u017ee spojuje \u0161pan\u011blsk\u00e9 slovo jam\u00f3n a paellu, nejp\u0159esv\u011bd\u010div\u011bj\u0161\u00ed stopa v\u0161ak vede do Provence: jambalaia tam ozna\u010duje sm\u011bs a tak\u00e9 r\u00fd\u017ei s ku\u0159etem a zeleninou. Slovo se objevuje v provens\u00e1lsk\u00e9 b\u00e1sni Fortun\u00e9ho Chailana vydan\u00e9 v roce 1837.\n\n\n\nLouisiansk\u00e1 r\u00fd\u017ee s africk\u00fdmi, \u0161pan\u011blsk\u00fdmi a francouzsk\u00fdmi ko\u0159eny\n\n\n\nV z\u00e1padoafrick\u00fdch r\u00fd\u017eov\u00fdch pokrmech z jednoho hrnce, jako je jollof nebo thi\u00e9boudienne, se r\u00fd\u017ee u\u017e d\u00e1vno va\u0159ila spole\u010dn\u011b s masem a ko\u0159en\u00edm. V 18. stolet\u00ed cht\u011bli \u0161pan\u011bl\u0161t\u00ed osadn\u00edci v New Orleans p\u0159ipravovat svou paellu bez p\u0159\u00edli\u0161 drah\u00e9ho \u0161afr\u00e1nu, a tak m\u00edsto n\u011bj pou\u017eili raj\u010data. Francouzi p\u0159inesli uzenou klob\u00e1su a z\u00e1klad z nadrobno nakr\u00e1jen\u00e9 zeleniny, z n\u011bho\u017e se v Louisian\u011b stala trojice cibule, \u0159ap\u00edkat\u00fd celer a paprika.\n\n\n\n\u0160pan\u011blsk\u00e1 p\u0159\u00edbuzn\u00e1, kter\u00e1 se tak\u00e9 va\u0159\u00ed v jedin\u00e9 n\u00e1dob\u011b: paella s ku\u0159etem\n\n\n\nPrvn\u00ed ti\u0161t\u011bn\u00fd recept, s ku\u0159etem a \u00fast\u0159icemi, vy\u0161el v roce 1878 v alabamsk\u00e9m m\u011bst\u011b Mobile. Zat\u00edmco v New Orleans p\u0159id\u00e1vali raj\u010data, Cajunov\u00e9 z venkovsk\u00fdch okres\u016f Acadiany, potomci Aka\u010fan\u016f vyhnan\u00fdch z Kanady, va\u0159ili z toho, co sami chovali, lovili nebo udili, a jejich jambalaya z\u016fstala hn\u011bd\u00e1.\n\n\n\nGonzales v okrese Ascension se ozna\u010duje za sv\u011btov\u00e9 hlavn\u00ed m\u011bsto jambalayi a od roku 1968 po\u0159\u00e1d\u00e1 ka\u017ed\u00e9 jaro sout\u011b\u017e, p\u0159i n\u00ed\u017e se va\u0159\u00ed venku ve velk\u00fdch litinov\u00fdch kotl\u00edch. \n\n\n\nTento ji\u017eansk\u00fd pokrm americk\u00e9 kuchyn\u011b z\u016fst\u00e1v\u00e1 j\u00eddlem pro velkou spole\u010dnost: na farn\u00ed slavnosti, setk\u00e1n\u00ed p\u0159ed z\u00e1pasy univerzitn\u00edho americk\u00e9ho fotbalu i rodinn\u00e9 se\u0161losti.\n\n\n\nHlavn\u00ed suroviny na jambalayu\n\n\n\n\n\n\n\nZ\u00e1kladem pokrmu je ku\u0159e nakr\u00e1jen\u00e9 na kostky, kter\u00e9 mu dod\u00e1v\u00e1 i barvu. Uzen\u00e1 klob\u00e1sa p\u0159isp\u00edv\u00e1 tukem, kou\u0159ovou chut\u00ed a ko\u0159en\u00edm. V Louisian\u011b se \u010dasto pou\u017e\u00edv\u00e1 cajunsk\u00e1 andouille, pikantn\u00ed uzen\u00e1 vep\u0159ov\u00e1 klob\u00e1sa, kter\u00e1 se v Evrop\u011b obt\u00ed\u017en\u011b sh\u00e1n\u00ed: nejv\u00edce se j\u00ed podob\u00e1 polsk\u00e1 uzen\u00e1 kielbasa. B\u00edl\u00e1 dlouhozrnn\u00e1 r\u00fd\u017ee se p\u0159id\u00e1v\u00e1 syrov\u00e1 a jej\u00ed zrnka z\u016fst\u00e1vaj\u00ed p\u011bkn\u011b odd\u011blen\u00e1.\n\n\n\nCibule, \u0159ap\u00edkat\u00fd celer a paprika tvo\u0159\u00ed \u201esvatou trojici\u201c louisiansk\u00e9 kuchyn\u011b, zde dopln\u011bnou po\u0159\u00e1dnou d\u00e1vkou \u010desneku. Jejich \u0161\u0165\u00e1va uvoln\u00ed p\u0159\u00edpe\u010dky, kter\u00e9 po sob\u011b zanechalo maso. Hov\u011bz\u00ed nebo dr\u016fbe\u017e\u00ed v\u00fdvar tyto p\u0159\u00edpe\u010dky rozpust\u00ed a ochut\u00ed r\u00fd\u017ei, houby dodaj\u00ed plnost chuti, jarn\u00ed cibulka a petr\u017eel zase sv\u011b\u017eest.\n\n\n\nDal\u0161\u00ed po\u0159\u00e1dn\u00fd hrnec z jihu Spojen\u00fdch st\u00e1t\u016f: chili con carne\n\n\n\nDochucen\u00ed z\u016fst\u00e1v\u00e1 jednoduch\u00e9: s\u016fl, kajensk\u00fd pep\u0159 a louisiansk\u00e1 p\u00e1liv\u00e1 om\u00e1\u010dka z chilli papri\u010dek a octa, \u0159id\u0161\u00ed a kyselej\u0161\u00ed ne\u017e sriracha. Kajensk\u00fd pep\u0159 tvo\u0159\u00ed samotn\u00e9 mlet\u00e9 chilli papri\u010dky, nezam\u011b\u0148ujte ho s chilli ko\u0159en\u00edm, co\u017e je jemn\u011bj\u0161\u00ed sm\u011bs ko\u0159en\u00ed.\n\n\n\nJak dos\u00e1hnout kr\u00e1sn\u011b hn\u011bd\u00e9 jambalayi\n\n\n\nV\u0161e z\u00e1vis\u00ed na d\u016fkladn\u00e9m ope\u010den\u00ed. Ku\u0159e se op\u00e9k\u00e1 p\u0159ibli\u017en\u011b 30 minut, dokud nezhn\u011bdne a neza\u010dne se p\u0159ichyt\u00e1vat ke dnu hrnce: nejde o p\u0159ip\u00e1len\u00ed a zkr\u00e1cen\u00ed tohoto kroku vede k bled\u00e9 jambalaye. Klob\u00e1sa se pak op\u00e9k\u00e1 dozlatova 10 a\u017e 15 minut.\n\n\n\nPot\u00e9 slijte vy\u0161kva\u0159en\u00fd tuk, ponechte jen jednu velkou l\u017e\u00edci a k masu, kter\u00e9 z\u016fst\u00e1v\u00e1 v hrnci, p\u0159idejte zeleninu. Zat\u00edmco zelenina karamelizuje, se\u0161krabujte p\u0159\u00edpe\u010dky ze dna: pr\u00e1v\u011b ony dodaj\u00ed pokrmu barvu.\n\n\n\nP\u0159ed p\u0159id\u00e1n\u00edm r\u00fd\u017ee by m\u011bl v\u00fdvar chutnat trochu p\u0159\u00edli\u0161 v\u00fdrazn\u011b, proto\u017ee r\u00fd\u017ee velkou \u010d\u00e1st chuti vst\u0159eb\u00e1. Po p\u0159id\u00e1n\u00ed r\u00fd\u017ee hrnec p\u0159iklopte, va\u0159te na m\u00edrn\u00e9m ohni a poklici zvedejte jen ka\u017ed\u00fdch 15 minut, abyste r\u00fd\u017ei ode dna prom\u00edchali sm\u011brem nahoru.\n\n\n\nDal\u0161\u00ed r\u00fd\u017ee, kter\u00e1 p\u0159i va\u0159en\u00ed nas\u00e1kne chut\u00ed ku\u0159ete, tentokr\u00e1t z Asie: chajnansk\u00e1 ku\u0159ec\u00ed r\u00fd\u017ee\n\n\n\nT\u011b\u017ek\u00fd litinov\u00fd hrnec udr\u017euje rovnom\u011brn\u00e9 teplo a umo\u017en\u00ed maso op\u00e9ct dohn\u011bda, ani\u017e by se sp\u00e1lilo. Mno\u017estv\u00ed uveden\u00e9 v receptu napln\u00ed hrnec o objemu 6,5 l a vysta\u010d\u00ed pro 15 a\u017e 20 osob.\n\n\n\n\n\n\tJambalaya\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMaso a zelenina50 g rostlinn\u00e9ho tuku, (nebo tuku ze slaniny)1.4 kg ku\u0159ec\u00edho masa, (nakr\u00e1jen\u00e9ho na kostky)900 g uzen\u00e9 klob\u00e1sy, (nakr\u00e1jen\u00e9 na kole\u010dka)300 g cibule, (nakr\u00e1jen\u00e9 na kosti\u010dky)200 g \u0159ap\u00edkat\u00e9ho celeru, (nakr\u00e1jen\u00e9ho na kosti\u010dky)150 g papriky, (nakr\u00e1jen\u00e9 na kosti\u010dky)70 g \u010desneku, (nasekan\u00e9ho)V\u00fdvar a dochucen\u00ed1.9 L hov\u011bz\u00edho v\u00fdvaru, (nebo dr\u016fbe\u017e\u00edho v\u00fdvaru)140 g hub, (nakr\u00e1jen\u00fdch na tenk\u00e9 pl\u00e1tky)100 g jarn\u00ed cibulky, (nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dka)30 g petr\u017eelov\u00e9 nat\u011b, (nasekan\u00e9)s\u016fl, (podle chuti)kajensk\u00fd pep\u0159, (podle chuti)louisiansk\u00e1 p\u00e1liv\u00e1 om\u00e1\u010dka, (podle chuti)R\u00fd\u017ee925 g dlouhozrnn\u00e9 r\u00fd\u017ee, (neva\u0159en\u00e9)\t\n\t\n\t\tMaso a zeleninaV litinov\u00e9m hrnci o objemu 6.5 L rozeh\u0159ejte tuk na st\u0159edn\u011b siln\u00e9m ohni.P\u0159idejte ku\u0159ec\u00ed maso a op\u00e9kejte ho asi 30 minut, dokud nebude ze v\u0161ech stran tmav\u011b hn\u011bd\u00e9 a neza\u010dne se p\u0159ichyt\u00e1vat ke dnu hrnce. Nen\u00ed to sp\u00e1len\u00e9: pr\u00e1v\u011b toto ope\u010den\u00ed dod\u00e1v\u00e1 jambalaye hn\u011bdou barvu, proto tento krok nezkracujte.P\u0159idejte uzenou klob\u00e1su a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed ji op\u00e9kejte 10 a\u017e 15 minut.Naklo\u0148te hrnec na stranu, aby se rozpu\u0161t\u011bn\u00fd tuk slil na jedno m\u00edsto.Nab\u011bra\u010dkou odeberte v\u0161echen tuk krom\u011b jedn\u00e9 velk\u00e9 serv\u00edrovac\u00ed l\u017e\u00edce, kterou ponechte v hrnci s masem a klob\u00e1sou.K masu a klob\u00e1se p\u0159idejte cibuli, celer, papriku a \u010desnek.D\u00e1le op\u00e9kejte, m\u00edchejte a d\u0159ev\u011bnou obrace\u010dkou se\u0161krabujte dno: \u0161\u0165\u00e1va ze zeleniny uvoln\u00ed hn\u011bd\u00fd p\u0159\u00edpek po mase. Op\u00e9kejte, dokud ve\u0161ker\u00e1 zelenina nezm\u011bkne a d\u016fkladn\u011b nezkaramelizuje do syt\u011b hn\u011bd\u00e9 barvy, ale d\u00e1vejte pozor, aby se nesp\u00e1lila.V\u00fdvar a dochucen\u00edDo hrnce vlijte v\u00fdvar.P\u0159ive\u010fte k prudk\u00e9mu varu, pot\u00e9 st\u00e1hn\u011bte ohe\u0148 tak, aby v\u00fdvar jen m\u00edrn\u011b probubl\u00e1val.Nechte zvolna va\u0159it 15 minut, aby se rozvinuly chut\u011b.Vm\u00edchejte houby, jarn\u00ed cibulku a petr\u017eelovou na\u0165.Dochu\u0165te sol\u00ed, kajensk\u00fdm pep\u0159em a p\u00e1livou om\u00e1\u010dkou, pot\u00e9 v\u00fdvar ochutnejte.Pokud chcete, dochu\u0165te v\u00fdvar trochu v\u00fdrazn\u011bji: m\u016f\u017ee se zd\u00e1t lehce p\u0159eko\u0159en\u011bn\u00fd, proto\u017ee r\u00fd\u017ee, kterou teprve p\u0159id\u00e1te, velkou \u010d\u00e1st ochucen\u00ed vst\u0159eb\u00e1.R\u00fd\u017eeP\u0159idejte r\u00fd\u017ei a prom\u00edchejte ji s v\u00fdvarem tak, aby byla zcela pono\u0159en\u00e1.St\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd.P\u0159iklopte a va\u0159te 30 a\u017e 45 minut, dokud r\u00fd\u017ee nezm\u011bkne a nevst\u0159eb\u00e1 v\u00fdvar.Ka\u017ed\u00fdch 15 minut jemn\u011b prom\u00edchejte a p\u0159itom p\u0159esu\u0148te r\u00fd\u017ei ode dna nahoru.Jindy poklici nezvedejte: unikla by p\u00e1ra a r\u00fd\u017ee by mohla z\u016fstat uvnit\u0159 tvrd\u00e1.\t\n\t\n\t\tTato jambalaya je cajunsk\u00e1, takzvan\u00e1 \u201ehn\u011bd\u00e1\u201c verze z louisiansk\u00e9ho venkova: bez raj\u010dat a bez j\u00ed\u0161ky. Barvu j\u00ed dod\u00e1v\u00e1 v\u00fdhradn\u011b maso, ope\u010den\u00e9 do tmav\u011b hn\u011bda tak, a\u017e se p\u0159ichyt\u00e1v\u00e1 ke dnu hrnce. Do kreolsk\u00e9 verze z New Orleans, ozna\u010dovan\u00e9 jako \u201e\u010derven\u00e1\u201c, se p\u0159id\u00e1vaj\u00ed raj\u010data.\nV Louisian\u011b se do jambalayi jako uzen\u00e1 klob\u00e1sa \u010dasto pou\u017e\u00edv\u00e1 cajunsk\u00e1 andouille, pikantn\u00ed uzen\u00e1 vep\u0159ov\u00e1 klob\u00e1sa, kter\u00e1 se v Evrop\u011b t\u011b\u017eko sh\u00e1n\u00ed. Nejbli\u017e\u0161\u00ed n\u00e1hradou je polsk\u00e1 uzen\u00e1 kielbasa. Pokud pou\u017eijete nep\u00e1livou klob\u00e1su, p\u0159idejte o n\u011bco v\u00edce kajensk\u00e9ho pep\u0159e.\nT\u011b\u017ek\u00fd litinov\u00fd hrnec udr\u017euje teplo a umo\u017e\u0148uje maso d\u016fkladn\u011b op\u00e9ct, ani\u017e by se sp\u00e1lilo. Mno\u017estv\u00ed surovin je ur\u010deno pro hrnec o objemu 6.5 L.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200167"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200167\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/192453"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}