J
ambalaya is undoubtedly one of the most emblematic dishes in Louisiana. A rice dish, traditionally it includes some vegetables and smoked sausage such as Andouille, mixed with other meats or seafood, such as chicken, pork, crayfish, or shrimp. Several peoples and cultures, each of which claims a role in the origin of jambalaya, have historically influenced Louisiana. Indeed, the Spanish, the French, the Creoles, the Cajuns,
as well as the Africans would have influenced this typical dish of the South. Although every family has its own recipe for jambalaya, there are two main methods to prepare it. These are differentiated by the presence of tomatoes and the order in which the ingredients are cooked. The first method, called Creole jambalaya or “red jambalaya”, obviously includes tomatoes. The second method, which is more traditional in southwestern and southern Louisiana, is called the Cajun jambalaya, or brown jambalaya, and does not contain tomatoes. I chose to make a version that was shared with me by a friendly local in New Orleans; his family’s “secret” recipe is a merge of the two methods. When making this recipe, be sure to invite the neighbours, as you will have enough to share!
Jambalaya Serves 6 to 8
2 Tbsp olive oil 1½ lb Andouille, kielbasa, or other sausages, sliced into ½-inch rounds 8 chicken thighs, bone in, skin on Himalayan pink salt and ground black pepper 2 Tbsp unsalted butter 1 large onion, chopped 2 red bell peppers, seeded and diced 4 celery ribs, diced large 1 (796 mL/28 oz) can whole peeled plum tomatoes, drained and diced large 2 jalapeño peppers, seeded and chopped 4 garlic cloves, chopped 2 Tbsp tomato paste 3 Tbsp homemade Cajun seasoning (recipe follows) 1 cup dry white wine 5 cups chicken broth 2.5 cups uncooked long grain white rice 2 bay leaves 1 lb shrimp, tails on, peeled and deveined 1 cup thinly sliced okra 2 cup fresh parsley, chopped 2 bunch green onions, white and green parts, sliced Juice of 8 kaffir limes, plus extra for garnish In a large Dutch oven or large pot, heat oil over medium-high, add the sausage and cook for 8 minutes, turning the pieces until browned. Then transfer to a clean plate and set aside. Meanwhile, pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Add the chicken to the pot, skin side down, and cook over medium-high heat for 5 minutes, until browned. With tongs, turn and cook for another 5 minutes, until lightly browned. Remove and place on plate with the sausage. Add the butter to the oil in the pot, then add the onions, bell peppers, celery, 1 Tbsp of salt, 1 tsp of black pepper and cook over medium heat for 10 minutes. Add the
tomatoes, jalapeño peppers, garlic, tomato paste, Cajun seasoning and cook for another 2 minutes. Pour in the wine and scrape up the browned bits at the bottom of the pot. Add the broth, rice, sausage, chicken and bay leaves and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 20 minutes, making a quick check after 10 minutes to ensure the heat is not too high. Stir in the shrimps and the okra and simmer covered for 5 more minutes. Remove from heat and discard the bay leaves. Stir in the parsley, green onions and kaffir lime juice. Cover and allow to sit and steam for 10 to 15 minutes, until the rice is tender and shrimps are cooked through and pink. Taste and season the jambalaya with salt, pepper and additional Cajun seasoning if needed. Sprinkle with extra parsley and scallions and serve hot. Pairs well with a traditional Pale Ale or off-dry white wine.
Homemade Cajun Seasoning
This blend is spicy, smoky, and full of savoury herbs and will add great flavour to meat as a rub, in a stew or sprinkled on a salad. 2 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp oregano 1 Tbsp thyme 1 Tbsp black pepper 1 Tbsp cayenne pepper 1 Tbsp kosher salt 2 Tbsp paprika 1 tsp red pepper flakes Place all ingredients into a small mason jar and stir until well combined. Store, lid on, at room temperature. 53