{"id":192654,"title":"Jambalaya cu pui \u0219i c\u00e2rna\u021bi afuma\u021bi","modified":"2026-10-21T13:31:54+02:00","plain":"Jambalaya cajun \u201e brun\u0103 \u201d din satele Louisianei : pui, c\u00e2rna\u021bi afuma\u021bi, ceap\u0103, \u021belin\u0103 apio, ardei gras \u0219i orez cu bob lung, g\u0103tite \u00eentr-o singur\u0103 oal\u0103 de font\u0103, pentru 15 p\u00e2n\u0103 la 20 de persoane.\n\n\n\nVin mul\u021bi musafiri la mas\u0103, iar o singur\u0103 oal\u0103 \u00eei va hr\u0103ni pe to\u021bi. Puiul sf\u00e2r\u00e2ie \u00een oala de font\u0103 p\u00e2n\u0103 se prinde de fund, c\u00e2rna\u021bii afuma\u021bi se rumenesc la r\u00e2ndul lor, apoi ceapa, \u021belina apio \u0219i ardeiul gras desprind urmele rumenite. Supa le \u00eencorporeaz\u0103, iar fiecare bob de orez ajunge s\u0103 le preia gustul. \n\n\n\nRidic\u0103m capacul \u0219i descoperim un orez chihlimbariu, pres\u0103rat cu buc\u0103\u021bele de c\u00e2rna\u021bi \u0219i verdea\u021b\u0103, iar oala se gole\u0219te mai repede dec\u00e2t s-a umplut.\n\n\n\nAl\u0103turi, o felie de cornbread, ca \u00een sudul Statelor Unite\n\n\n\nCe este jambalaya ?\n\n\n\nJambalaya este o m\u00e2ncare cu orez din Louisiana, g\u0103tit\u0103 \u00eentr-o singur\u0103 oal\u0103 : orezul cu bob lung se adaug\u0103 crud \u00eentr-o sup\u0103 condimentat\u0103 \u0219i preia gustul c\u0103rnii. Aceast\u0103 re\u021bet\u0103 este varianta cajun numit\u0103 \u201e brun\u0103 \u201d, f\u0103r\u0103 ro\u0219ii, f\u0103r\u0103 r\u00e2nta\u0219 \u0219i f\u0103r\u0103 creve\u021bi, care \u00ee\u0219i cap\u0103t\u0103 culoarea de la puiul rumenit p\u00e2n\u0103 se prinde de fundul oalei, apoi de la c\u00e2rna\u021bii afuma\u021bi. Varianta creol\u0103 din New Orleans, numit\u0103 \u201e ro\u0219ie \u201d, con\u021bine \u0219i ro\u0219ii, iar adesea \u0219i pe\u0219te \u0219i fructe de mare.\n\n\n\nOriginea numelui r\u0103m\u00e2ne disputat\u0103. Se spune adesea c\u0103 ar \u00eembina cuv\u00e2ntul spaniol jam\u00f3n cu paella, dar cea mai solid\u0103 ipotez\u0103 indic\u0103 o origine provensal\u0103 : jambalaia desemneaz\u0103 acolo un amestec, dar \u0219i un orez cu pui \u0219i legume. Cuv\u00e2ntul apare \u00eentr-un poem \u00een limba provensal\u0103 al lui Fortun\u00e9 Chailan, publicat \u00een 1837.\n\n\n\nUn orez din Louisiana cu r\u0103d\u0103cini africane, spaniole \u0219i franceze\n\n\n\nPreparatele cu orez din Africa de Vest, g\u0103tite \u00eentr-o singur\u0103 oal\u0103, precum jollof sau thi\u00e9boudienne, folosesc deja metoda fierberii orezului \u00eempreun\u0103 cu carnea \u0219i condimentele. \u00cen secolul al XVIII-lea, coloni\u0219tii spanioli din New Orleans au vrut s\u0103-\u0219i prepare paella f\u0103r\u0103 \u0219ofran, care era prea scump, \u0219i au folosit ro\u0219ii \u00een locul lui. Francezii au adus c\u00e2rna\u021bii afuma\u021bi \u0219i amestecul de legume tocate, devenit \u00een Louisiana trioul ceap\u0103, \u021belin\u0103 apio, ardei gras.\n\n\n\nRuda spaniol\u0103, g\u0103tit\u0103 tot \u00eentr-un singur vas : paella cu pui\n\n\n\nPrima re\u021bet\u0103 tip\u0103rit\u0103, cu pui \u0219i stridii, apare \u00een 1878 la Mobile, \u00een Alabama. \u00cen timp ce \u00een New Orleans se ad\u0103ugau ro\u0219ii, cajunii din parohiile rurale ale Acadianei, descenden\u021bi ai acadienilor alunga\u021bi din Canada, g\u0103teau ceea ce cre\u0219teau, v\u00e2nau sau afumau, iar jambalaya lor a r\u0103mas brun\u0103.\n\n\n\nGonzales, din parohia Ascension, se prezint\u0103 drept capitala mondial\u0103 a preparatului jambalaya \u0219i organizeaz\u0103 \u00een fiecare prim\u0103var\u0103, din 1968, un concurs la care se g\u0103te\u0219te \u00een aer liber, \u00een oale mari de font\u0103. \n\n\n\nAcest preparat din sud, apar\u021bin\u00e2nd buc\u0103t\u0103riei americane, r\u0103m\u00e2ne m\u00e2ncarea meselor cu mul\u021bi invita\u021bi\u00a0: s\u0103rb\u0103tori parohiale, petreceri \u00eenaintea meciurilor universitare de fotbal american, reuniuni de familie.\n\n\n\nIngredientele principale pentru jambalaya\n\n\n\n\n\n\n\nPuiul t\u0103iat cuburi este baza preparatului \u0219i \u00eei d\u0103 culoare. C\u00e2rna\u021bii afuma\u021bi aduc gr\u0103sime, arom\u0103 de fum \u0219i condimente. \u00cen Louisiana se folose\u0219te adesea andouille cajun, un c\u00e2rnat de porc afumat \u0219i picant, greu de g\u0103sit \u00een Europa : kielbasa polonez\u0103 afumat\u0103 este cea mai apropiat\u0103 variant\u0103. Orezul alb cu bob lung, ad\u0103ugat crud, \u00ee\u0219i p\u0103streaz\u0103 boabele bine separate.\n\n\n\nCeapa, \u021belina apio \u0219i ardeiul gras formeaz\u0103 \u201e sf\u00e2nta treime \u201d a buc\u0103t\u0103riei din Louisiana, aici \u00eenso\u021bit\u0103 de mult usturoi. Apa din legume desprinde urmele rumenite l\u0103sate de carne. Supa de vit\u0103 sau de pas\u0103re le \u00eencorporeaz\u0103 \u0219i d\u0103 gust orezului, ciupercile aduc consisten\u021b\u0103, iar ceapa verde \u0219i p\u0103trunjelul, prospe\u021bime.\n\n\n\nUn alt preparat g\u0103tit \u00een oale mari \u00een sudul Statelor Unite : chili con carne\n\n\n\nCondimentarea r\u0103m\u00e2ne simpl\u0103 : sare, ardei de Cayenne \u0219i sos iute de Louisiana, un sos din ardei iute \u0219i o\u021bet, mai fluid \u0219i mai acru dec\u00e2t un sos sriracha. Ardeiul de Cayenne este ardei iute pur, care nu trebuie confundat cu pudra de chili, un amestec de condimente mai pu\u021bin iute.\n\n\n\nRepere tehnice pentru o jambalaya bine rumenit\u0103\n\n\n\nTotul depinde de rumenire. Puiul se pr\u0103je\u0219te aproximativ 30 de minute, p\u00e2n\u0103 se rumene\u0219te bine \u0219i se prinde de fundul oalei : nu este ars, iar scurtarea acestei etape duce la o jambalaya palid\u0103. C\u00e2rna\u021bii se rumenesc apoi 10 p\u00e2n\u0103 la 15 minute.\n\n\n\n\u00cendep\u0103rt\u0103m apoi gr\u0103simea topit\u0103, p\u0103str\u00e2nd doar o lingur\u0103 mare, \u0219i ad\u0103ug\u0103m legumele peste carne, care r\u0103m\u00e2ne \u00een oal\u0103. R\u0103zuim fundul oalei \u00een timp ce legumele se caramelizeaz\u0103 : tocmai aceste urme rumenite dau culoare preparatului.\n\n\n\n\u00cenainte s\u0103 ad\u0103ug\u0103m orezul, supa trebuie s\u0103 par\u0103 pu\u021bin prea condimentat\u0103, fiindc\u0103 orezul va absorbi o bun\u0103 parte din condimente. Dup\u0103 ce ad\u0103ug\u0103m orezul, acoperim oala, g\u0103tim la foc mic \u0219i ridic\u0103m capacul doar o dat\u0103 la 15 minute, ca s\u0103 aducem la suprafa\u021b\u0103 orezul de pe fund.\n\n\n\nUn alt orez care preia gustul puiului la g\u0103tire, de data aceasta din Asia : orezul cu pui din Hainan\n\n\n\nO oal\u0103 grea de font\u0103 men\u021bine o temperatur\u0103 constant\u0103 \u0219i rumene\u0219te carnea f\u0103r\u0103 s\u0103 o ard\u0103. Cantit\u0103\u021bile din re\u021bet\u0103 umplu o oal\u0103 de 6,5 L, suficient pentru 15 p\u00e2n\u0103 la 20 de persoane.\n\n\n\n\n\n\tJambalaya\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tCarne \u0219i legume50 g gr\u0103sime vegetal\u0103, (sau gr\u0103sime de bacon)1.4 kg carne de pui, (t\u0103iat\u0103 cuburi)900 g c\u00e2rna\u021bi afuma\u021bi, (t\u0103ia\u021bi rondele)300 g ceap\u0103, (t\u0103iat\u0103 cubule\u021be)200 g tije de \u021belin\u0103, (t\u0103iate cubule\u021be)150 g ardei gras, (t\u0103iat cubule\u021be)70 g usturoi, (tocat)Sup\u0103 \u0219i condimente1.9 L sup\u0103 de vit\u0103, (sau sup\u0103 de pas\u0103re)140 g ciuperci, (t\u0103iate felii sub\u021biri)100 g ceap\u0103 verde, (t\u0103iat\u0103 rondele sub\u021biri)30 g p\u0103trunjel, (tocat)sare, (dup\u0103 gust)piper de Cayenne, (dup\u0103 gust)sos iute din Louisiana, (dup\u0103 gust)Orez925 g orez cu bob lung, (crud)\t\n\t\n\t\tCarne \u0219i legume\u00cencinge gr\u0103simea la foc mediu spre mare \u00eentr-o crati\u021b\u0103 de font\u0103 de 6.5 L.Adaug\u0103 puiul \u0219i pr\u0103je\u0219te-l aproximativ 30 de minute, p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 o culoare brun\u0103 \u00eenchis\u0103 pe toate p\u0103r\u021bile \u0219i \u00eencepe s\u0103 se prind\u0103 de fundul crati\u021bei. Nu este ars: aceast\u0103 rumenire \u00eei d\u0103 preparatului jambalaya culoarea brun\u0103, a\u0219a c\u0103 nu scurta aceast\u0103 etap\u0103.Adaug\u0103 c\u00e2rna\u021bii afuma\u021bi \u0219i rumene\u0219te-i 10 p\u00e2n\u0103 la 15 minute, amestec\u00e2nd.\u00cenclin\u0103 crati\u021ba \u00eentr-o parte pentru a aduna gr\u0103simea topit\u0103.Scoate gr\u0103simea cu un polonic, l\u0103s\u00e2nd \u00een crati\u021b\u0103, al\u0103turi de carne, doar c\u00e2t \u00eencape \u00eentr-o lingur\u0103 mare de servit.Adaug\u0103 ceapa, \u021belina, ardeiul gras \u0219i usturoiul peste carne.Continu\u0103 g\u0103tirea, amestec\u00e2nd \u0219i r\u0103zuind fundul crati\u021bei cu o spatul\u0103 de lemn: apa l\u0103sat\u0103 de legume desprinde depunerile rumenite l\u0103sate de carne. G\u0103te\u0219te p\u00e2n\u0103 c\u00e2nd toate legumele sunt fragede \u0219i bine caramelizate, de o culoare brun\u0103 intens\u0103, av\u00e2nd grij\u0103 s\u0103 nu le arzi.Sup\u0103 \u0219i condimenteToarn\u0103 supa \u00een crati\u021b\u0103.Adu la fierbere \u00een clocote mari, apoi redu focul, astfel \u00eenc\u00e2t s\u0103 fiarb\u0103 u\u0219or.Las\u0103 s\u0103 fiarb\u0103 la foc mic 15 minute, pentru ca aromele s\u0103 se dezvolte.\u00cencorporeaz\u0103 ciupercile, ceapa verde \u0219i p\u0103trunjelul.Asezoneaz\u0103 cu sare, piper de Cayenne \u0219i sos iute, apoi gust\u0103 supa.Dac\u0103 dore\u0219ti, condimenteaz\u0103 pu\u021bin mai intens: supa poate p\u0103rea u\u0219or prea condimentat\u0103, deoarece orezul, care nu a fost \u00eenc\u0103 ad\u0103ugat, va absorbi o bun\u0103 parte din condimente.OrezAdaug\u0103 orezul \u0219i amestec\u0103-l \u00een sup\u0103, astfel \u00eenc\u00e2t s\u0103 fie complet acoperit de lichid.Redu focul la mic.Acoper\u0103 \u0219i g\u0103te\u0219te 30 p\u00e2n\u0103 la 45 de minute, p\u00e2n\u0103 c\u00e2nd orezul este fraged \u0219i a absorbit supa.Amestec\u0103 u\u0219or la fiecare 15 minute, aduc\u00e2nd orezul de pe fundul crati\u021bei la suprafa\u021b\u0103.Nu ridica capacul \u00een afara acestor momente: aburul ar ie\u0219i, iar orezul ar risca s\u0103 r\u0103m\u00e2n\u0103 tare \u00een mijloc.\t\n\t\n\t\tAceast\u0103 jambalaya este varianta cajun, numit\u0103 \u201ebrun\u0103\u201d, din zonele rurale ale Louisianei: f\u0103r\u0103 ro\u0219ii \u0219i f\u0103r\u0103 r\u00e2nta\u0219. Culoarea ei provine exclusiv de la carne, rumenit\u0103 p\u00e2n\u0103 c\u00e2nd devine brun\u0103 \u00eenchis\u0103 \u0219i se prinde de fundul crati\u021bei. Varianta creol\u0103 din New Orleans, numit\u0103 \u201ero\u0219ie\u201d, con\u021bine \u0219i ro\u0219ii.\n\u00cen Louisiana, c\u00e2rna\u021bii afuma\u021bi folosi\u021bi la jambalaya sunt adesea andouille cajun, c\u00e2rna\u021bi de porc afuma\u021bi \u0219i pican\u021bi, greu de g\u0103sit \u00een Europa. Kielbasa polonez\u0103 afumat\u0103 este cel mai apropiat echivalent. Dac\u0103 folose\u0219ti c\u00e2rna\u021bi neiu\u021bi, adaug\u0103 ceva mai mult piper de Cayenne.\nO crati\u021b\u0103 grea de font\u0103 p\u0103streaz\u0103 c\u0103ldura \u0219i permite rumenirea intens\u0103 a c\u0103rnii f\u0103r\u0103 s\u0103 o ard\u0103. Cantit\u0103\u021bile sunt prev\u0103zute pentru o crati\u021b\u0103 de 6.5 L.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=192654"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/192654\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/192453"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=192654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=192654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=192654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}