{"id":192658,"title":"Tavuklu ve T\u00fcts\u00fclenmi\u015f Sosisli Jambalaya","modified":"2026-10-21T13:32:27+02:00","plain":"Louisiana k\u0131rsal\u0131n\u0131n \u201c kahverengi \u201d Cajun jambalayas\u0131 : tavuk, t\u00fcts\u00fclenmi\u015f sosis, so\u011fan, kereviz sap\u0131, dolmal\u0131k biber ve uzun taneli pirin\u00e7, tek bir d\u00f6k\u00fcm tencerede 15 ila 20 ki\u015filik pi\u015fiyor.\n\n\n\nKalabal\u0131k bir sofra kurulacak, ama tek bir tencere herkesi doyuracak. Tavuk, d\u00f6k\u00fcm tencerede dibine yap\u0131\u015fana kadar c\u0131z\u0131rd\u0131yor; ard\u0131ndan t\u00fcts\u00fclenmi\u015f sosis k\u0131zar\u0131yor, sonra so\u011fan, kereviz sap\u0131 ve dolmal\u0131k biber dipteki k\u0131zarm\u0131\u015f et kal\u0131nt\u0131lar\u0131n\u0131 \u00e7\u00f6z\u00fcyor. Et suyu b\u00fct\u00fcn bu lezzeti i\u00e7ine al\u0131yor ve sonunda her pirin\u00e7 tanesi bu lezzetle doluyor. \n\n\n\nKapa\u011f\u0131 kald\u0131r\u0131nca sosis ve ye\u015filliklerle bezenmi\u015f kehribar rengi bir pilavla kar\u015f\u0131la\u015f\u0131yorsunuz; tencere doldu\u011fundan daha h\u0131zl\u0131 bo\u015fal\u0131yor.\n\n\n\nYan\u0131nda, ABD'nin g\u00fcneyinde oldu\u011fu gibi bir dilim m\u0131s\u0131r ekme\u011fi\n\n\n\nJambalaya Nedir ?\n\n\n\nJambalaya, Louisiana'ya \u00f6zg\u00fc, tek tencerede pi\u015fen bir pirin\u00e7 yeme\u011fidir : uzun taneli pirin\u00e7, baharatlarla tatland\u0131r\u0131lm\u0131\u015f et suyuna \u00e7i\u011f olarak eklenir ve etin lezzetini i\u00e7ine \u00e7eker. Bu tarif, \u201c kahverengi \u201d denen Cajun usul\u00fcd\u00fcr; domates, unlu ya\u011f kavurmas\u0131 ya da karides i\u00e7ermez. Rengini \u00f6nce tencerenin dibine yap\u0131\u015fana kadar k\u0131zart\u0131lan tavuktan, ard\u0131ndan t\u00fcts\u00fclenmi\u015f sosisten al\u0131r. New Orleans'a \u00f6zg\u00fc, \u201c k\u0131rm\u0131z\u0131 \u201d denen Kreol usul\u00fcnde ise domates ve \u00e7o\u011fu zaman deniz \u00fcr\u00fcnleri eklenir.\n\n\n\nAd\u0131n\u0131n k\u00f6keni h\u00e2l\u00e2 tart\u0131\u015fmal\u0131d\u0131r. \u0130spanyolca jam\u00f3n ile paella s\u00f6zc\u00fcklerinin birle\u015fiminden do\u011fdu\u011fu s\u0131k\u00e7a yaz\u0131l\u0131r, ancak en g\u00fc\u00e7l\u00fc iz Provence diline uzan\u0131r : jambalaia bu dilde hem kar\u0131\u015f\u0131m hem de tavuklu ve sebzeli pilav anlam\u0131na gelir. S\u00f6zc\u00fck, Fortun\u00e9 Chailan'\u0131n 1837'de yay\u0131mlanan Provence dilindeki bir \u015fiirinde ge\u00e7er.\n\n\n\nAfrika, \u0130spanya ve Fransa K\u00f6kenli Bir Louisiana Pilav\u0131\n\n\n\nBat\u0131 Afrika'n\u0131n jollof veya thi\u00e9boudienne gibi tek tencerede yap\u0131lan pilavlar\u0131nda pirin\u00e7 zaten et ve baharatlarla birlikte pi\u015firilirdi. XVIII. y\u00fczy\u0131lda New Orleans'taki \u0130spanyol yerle\u015fimciler, \u00e7ok pahal\u0131 olan safran olmadan paella yapmak istediler ve onun yerine domates kulland\u0131lar. Frans\u0131zlar ise t\u00fcts\u00fclenmi\u015f sosisi ve do\u011franm\u0131\u015f aromatik sebze kar\u0131\u015f\u0131m\u0131n\u0131 getirdi; bu kar\u0131\u015f\u0131m Louisiana'da so\u011fan, kereviz sap\u0131 ve dolmal\u0131k biber \u00fc\u00e7l\u00fcs\u00fcne d\u00f6n\u00fc\u015ft\u00fc.\n\n\n\nYine tek kapta pi\u015fen \u0130spanyol akrabas\u0131 : tavuklu paella\n\n\n\nTavuk ve istiridyeyle yap\u0131lan ilk bas\u0131l\u0131 tarif, 1878'de Alabama'n\u0131n Mobile kentinde yay\u0131mland\u0131. New Orleans'ta domates eklenirken, Kanada'dan s\u00fcr\u00fclen Akadyal\u0131lar\u0131n torunlar\u0131 olan ve Acadiana'n\u0131n k\u0131rsal il\u00e7elerinde ya\u015fayan Cajunlar, yeti\u015ftirdikleri, avlad\u0131klar\u0131 veya t\u00fcts\u00fcledikleri malzemelerle yemek yap\u0131yordu; onlar\u0131n jambalayas\u0131 kahverengi kald\u0131.\n\n\n\nAscension il\u00e7esindeki Gonzales, kendini jambalayan\u0131n d\u00fcnya ba\u015fkenti olarak tan\u0131t\u0131yor ve 1968'den beri her bahar, a\u00e7\u0131k havada b\u00fcy\u00fck d\u00f6k\u00fcm kazanlarda yemek pi\u015firilen bir yar\u0131\u015fma d\u00fczenliyor. \n\n\n\nAmerikan mutfa\u011f\u0131n\u0131n g\u00fcneyine \u00f6zg\u00fc bu yemek, h\u00e2l\u00e2 kalabal\u0131k sofralar\u0131n yeme\u011fi\u00a0: kilise \u015fenlikleri, \u00fcniversiteler aras\u0131 Amerikan futbolu ma\u00e7lar\u0131 \u00f6ncesindeki bulu\u015fmalar, aile toplant\u0131lar\u0131.\n\n\n\nJambalayan\u0131n Ana Malzemeleri\n\n\n\n\n\n\n\nK\u00fcp do\u011franm\u0131\u015f tavuk, yeme\u011fin temelini olu\u015fturur ve ona rengini verir. T\u00fcts\u00fclenmi\u015f sosis ya\u011f, is aromas\u0131 ve baharat katar. Louisiana'da \u00e7o\u011funlukla, t\u00fcts\u00fclenmi\u015f ve ac\u0131l\u0131 bir domuz sosisi olan Cajun andouille kullan\u0131l\u0131r. Avrupa'da bulmas\u0131 zordur : ona en yak\u0131n se\u00e7enek, Polonya'n\u0131n t\u00fcts\u00fclenmi\u015f kielbasa sosisidir. \u00c7i\u011f olarak eklenen uzun taneli beyaz pirin\u00e7, pi\u015fince tane tane kal\u0131r.\n\n\n\nSo\u011fan, kereviz sap\u0131 ve dolmal\u0131k biber, Louisiana mutfa\u011f\u0131n\u0131n \u201c kutsal \u00fc\u00e7l\u00fcs\u00fcn\u00fc \u201d olu\u015fturur; bu tarifte onlara bol sar\u0131msak e\u015flik eder. Sebzelerin suyu, etin tencerenin dibinde b\u0131rakt\u0131\u011f\u0131 k\u0131zarm\u0131\u015f kal\u0131nt\u0131lar\u0131 \u00e7\u00f6zer. S\u0131\u011f\u0131r eti suyu veya tavuk suyu bu lezzeti i\u00e7ine al\u0131p pirince ta\u015f\u0131r; mantarlar yeme\u011fe dolgunluk, taze so\u011fan ve maydanoz ise ferahl\u0131k katar.\n\n\n\nABD'nin g\u00fcneyinden, b\u00fcy\u00fck tencerelerde pi\u015fen bir ba\u015fka yemek : chili con carne\n\n\n\nLezzetlendirmek i\u00e7in kullan\u0131lanlar sade : tuz, Cayenne biberi ve Louisiana ac\u0131 sosu. Ac\u0131 biber ve sirkeyle yap\u0131lan bu sos, srirachadan daha ak\u0131\u015fkan ve daha ek\u015fidir. Cayenne biberi saf ac\u0131 biberdir; daha hafif bir baharat kar\u0131\u015f\u0131m\u0131 olan chili tozuyla kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r.\n\n\n\n\u0130yice Kahverengile\u015fmi\u015f Bir Jambalaya \u0130\u00e7in Pi\u015firme \u0130pu\u00e7lar\u0131\n\n\n\n\u0130\u015fin s\u0131rr\u0131 malzemelerin iyice renk almas\u0131nda. Tavuk, kahverengile\u015fip tencerenin dibine yap\u0131\u015fana kadar yakla\u015f\u0131k 30 dakika k\u0131zart\u0131l\u0131r : bu, yanm\u0131\u015f oldu\u011fu anlam\u0131na gelmez; bu a\u015famay\u0131 k\u0131sa tutmak jambalayan\u0131n soluk kalmas\u0131na yol a\u00e7ar. Ard\u0131ndan sosis 10 ila 15 dakika k\u0131zart\u0131l\u0131r.\n\n\n\nSonra eriyen ya\u011f\u0131n yaln\u0131zca bir b\u00fcy\u00fck ka\u015f\u0131\u011f\u0131 b\u0131rak\u0131l\u0131p kalan\u0131 al\u0131n\u0131r; etler tencerede kal\u0131r ve \u00fczerlerine sebzeler eklenir. Sebzeler karamelize olurken tencerenin dibi kaz\u0131n\u0131r : yeme\u011fe rengini veren, bu k\u0131zarm\u0131\u015f kal\u0131nt\u0131lard\u0131r.\n\n\n\nPirin\u00e7 eklenmeden \u00f6nce et suyunun tad\u0131 biraz fazla tuzlu ve baharatl\u0131 gelmelidir; \u00e7\u00fcnk\u00fc pirin\u00e7 bunun \u00f6nemli bir k\u0131sm\u0131n\u0131 emecektir. Pirin\u00e7 eklendikten sonra kapa\u011f\u0131 kapat\u0131l\u0131r, k\u0131s\u0131k ate\u015fte pi\u015firilir ve kapak yaln\u0131zca 15 dakikada bir, dipteki pirinci \u00fcste almak i\u00e7in a\u00e7\u0131l\u0131r.\n\n\n\nTavu\u011fun lezzetiyle pi\u015fen bir ba\u015fka pilav, bu kez Asya'dan : Hainan usul\u00fc tavuklu pilav\n\n\n\nA\u011f\u0131r bir d\u00f6k\u00fcm tencere, \u0131s\u0131y\u0131 dengeli tutar ve eti yakmadan k\u0131zart\u0131r. Tarifteki miktarlar 6,5 L'lik bir tencereyi doldurur ve 15 ila 20 ki\u015fiye yeter.\n\n\n\n\n\n\tJambalaya\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tEt ve Sebzeler50 g bitkisel kat\u0131 ya\u011f, (veya domuz past\u0131rmas\u0131 ya\u011f\u0131)1.4 kg tavuk, (k\u00fcp do\u011franm\u0131\u015f)900 g f\u00fcme sosis, (halka do\u011franm\u0131\u015f)300 g so\u011fan, (k\u00fcp do\u011franm\u0131\u015f)200 g kereviz sap\u0131, (k\u00fcp do\u011franm\u0131\u015f)150 g dolmal\u0131k biber, (k\u00fcp do\u011franm\u0131\u015f)70 g sar\u0131msak, (ince k\u0131y\u0131lm\u0131\u015f)Et Suyu ve \u00c7e\u015fniler1.9 L s\u0131\u011f\u0131r eti suyu, (veya tavuk suyu)140 g mantar, (ince dilimlenmi\u015f)100 g taze so\u011fan, (ince do\u011franm\u0131\u015f)30 g maydanoz, (ince k\u0131y\u0131lm\u0131\u015f)tuz, (damak tad\u0131n\u0131za g\u00f6re)kayen biberi, (damak tad\u0131n\u0131za g\u00f6re)Louisiana ac\u0131 sosu, (damak tad\u0131n\u0131za g\u00f6re)Pirin\u00e7925 g uzun taneli pirin\u00e7, (\u00e7i\u011f)\t\n\t\n\t\tEt ve SebzelerYa\u011f\u0131 6.5 L hacimli d\u00f6k\u00fcm tencerede orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n.Tavu\u011fu ekleyin ve her taraf\u0131 koyu kahverengi olana ve tencerenin dibine yap\u0131\u015fmaya ba\u015flayana kadar yakla\u015f\u0131k 30 dakika soteleyin. Bu, yanm\u0131\u015f oldu\u011fu anlam\u0131na gelmez: jambalayaya kahverengi rengini veren bu k\u0131zarmad\u0131r, bu y\u00fczden bu a\u015famay\u0131 k\u0131sa kesmeyin.F\u00fcme sosisi ekleyin ve kar\u0131\u015ft\u0131rarak 10 ila 15 dakika kavurun.Eriyen ya\u011f\u0131n bir yanda toplanmas\u0131 i\u00e7in tencereyi yana e\u011fin.Etlerle birlikte tencerede bir b\u00fcy\u00fck servis ka\u015f\u0131\u011f\u0131 kadar ya\u011f b\u0131rak\u0131n, kalan ya\u011f\u0131n tamam\u0131n\u0131 kep\u00e7eyle al\u0131n.Etlerin \u00fczerine so\u011fan\u0131, kereviz sap\u0131n\u0131, dolmal\u0131k biberi ve sar\u0131msa\u011f\u0131 ekleyin.Tahta spatulayla kar\u0131\u015ft\u0131r\u0131p tencerenin dibini kaz\u0131yarak pi\u015firmeye devam edin: sebzelerin suyu, etin dipte b\u0131rakt\u0131\u011f\u0131 kahverengi kal\u0131nt\u0131lar\u0131 \u00e7\u00f6zer. T\u00fcm sebzeler yumu\u015fay\u0131p iyice karamelize olarak koyu kahverengi bir renk alana kadar, yakmamaya dikkat ederek pi\u015firin.Et Suyu ve \u00c7e\u015fnilerEt suyunu tencereye d\u00f6k\u00fcn.Fokur fokur kaynamas\u0131n\u0131 sa\u011flay\u0131n, ard\u0131ndan hafif\u00e7e kaynamaya devam edecek \u015fekilde ate\u015fi k\u0131s\u0131n.Lezzetlerin geli\u015fmesi i\u00e7in 15 dakika k\u0131s\u0131k ate\u015fte pi\u015firin.Mantarlar\u0131, taze so\u011fan\u0131 ve maydanozu ekleyip kar\u0131\u015ft\u0131r\u0131n.Tuz, kayen biberi ve ac\u0131 sosla tatland\u0131r\u0131n, ard\u0131ndan et suyunun tad\u0131na bak\u0131n.Dilerseniz \u00e7e\u015fnileri biraz bol tutun: et suyu biraz fazla \u00e7e\u015fnili gelebilir, \u00e7\u00fcnk\u00fc hen\u00fcz eklenmemi\u015f olan pirin\u00e7 bunlar\u0131n \u00f6nemli bir k\u0131sm\u0131n\u0131 emecektir.Pirin\u00e7Pirinci ekleyin ve tamamen et suyunun i\u00e7inde kalacak \u015fekilde kar\u0131\u015ft\u0131r\u0131n.Ate\u015fi k\u0131s\u0131n.Kapa\u011f\u0131 kapat\u0131n ve pirin\u00e7 yumu\u015fay\u0131p et suyunu \u00e7ekene kadar 30 ila 45 dakika pi\u015firin.Her 15 dakikada bir, dipteki pirinci \u00fcste getirerek nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n.Bu anlar d\u0131\u015f\u0131nda kapa\u011f\u0131 a\u00e7may\u0131n: buhar ka\u00e7arsa pirin\u00e7 tanelerinin i\u00e7i sert kalabilir.\t\n\t\n\t\tBu jambalaya, Louisiana'n\u0131n k\u0131rsal kesimine \u00f6zg\u00fc, \u201ckahverengi\u201d olarak bilinen Cajun versiyonudur: ne domates ne de un ve ya\u011fla haz\u0131rlanan meyane i\u00e7erir. Rengini yaln\u0131zca koyu kahverengi olana ve tencerenin dibine yap\u0131\u015fana kadar k\u0131zart\u0131lan etten al\u0131r. New Orleans'\u0131n \u201ck\u0131rm\u0131z\u0131\u201d olarak bilinen Kreol versiyonuna ise domates eklenir.\nLouisiana'da jambalayada kullan\u0131lan f\u00fcme sosis genellikle Cajun andouille'dur; Avrupa'da bulunmas\u0131 zor olan, t\u00fcts\u00fclenmi\u015f ve ac\u0131l\u0131 bir domuz sosisidir. En yak\u0131n kar\u015f\u0131l\u0131\u011f\u0131, Polonya'n\u0131n f\u00fcme kielbasa sosisidir. Ac\u0131s\u0131z bir sosis kullan\u0131yorsan\u0131z kayen biberini biraz bol tutun.\nA\u011f\u0131r bir d\u00f6k\u00fcm tencere \u0131s\u0131y\u0131 muhafaza eder ve eti yakmadan iyice k\u0131zartmay\u0131 sa\u011flar. Miktarlar 6.5 L hacimli bir tencere i\u00e7in verilmi\u015ftir.\n\t\n\t\n\t\tPlat principalAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/192658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=192658"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/192658\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/192453"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=192658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=192658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=192658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}