The most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp.(Murooka & Yamshita 2008; Chen et al 2008).he most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp. (Murooka & Yamshita 2008; Chen et al 2008).
The first and most common is the city Creole jambalaya (also called red jambalaya). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end.
The dish is finished when the rice has cooked. Cajun âbrownâ jambalaya has more of a smoky and spicy flavor than its city cousin Creole âredâ jambalaya. Jambalaya continues to be a complex dish filled with subtle flavor nuances and with as many variations as there are cooks who make it.