Jambalaya

Jambalaya may be the hardest recipe to screw up.  That is why it is perfect for twenty-something kitchens; you would honestly have to drop it on the floor for something to go wrong.  Even then, I believe the dish to salvageable.

Jambalaya originated in the bayou region of the United States and different variations on the popular creation center around New Orleans, Louisiana.  This rice and tomato recipe comes from French Caribbean and Spanish influences and the heat matches the vibrant culture of the delta region.

With spring finally emerging jambalaya brings me images of beautiful New Orleans.  One bite of this spicy creole dish will have you swaying to Louis Armstrong in the cooling light of a sunset.  You'll be holding a mint julep in one hand and the one you love in the other.

So turn on a little music, get out the rocking chairs and paper fans, and set your table on the porch. This jambalaya will get the best of you and take you to a nostalgic time and place you never knew you longed for.

Spanish Rice

Yields 2 Cups

1 cup white long grain rice
1/4 cup oil
1 small yellow onion, diced
2 cloves minced garlic
2 cups water
1 Tbls dried chicken bouillon
1 8 oz can tomato sauce
Salt to taste

In a large pot brown the dry rice with onion and oil over medium high heat.  Generously coat the rice with the oil and stir often, allowing the rice to get hot.  Add the garlic and continue to cook.  Once the onion has turned slightly translucent and the rice is golden brown color, add the water, tomato sauce, chicken bouillon, and salt. Stir well and bring the sauce to a boil.  Reduce heat to low and cover. Let the rice sit covered for 30 minutes. Remove from heat and uncover, fluff rice.  Replace cover and let sit for another 20 to 30 minutes.

While the rice is cooking you will have plenty of time to prepare the jambalaya.

The Twenty-Something's Jambalaya

Yields 4-6 servings

1 green pepper, chopped
1 medium yellow onion, diced
2 stalks of celery, chopped
2 Tbls minced garlic (3-4 cloves)
1 chicken breast, diced
5 oz (or half a ring) of Andoullie sausage, sliced
2 Tbls of olive oil
12 medium shrimp, peeled and devained, tails off
1 tsp paprika
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp onion powder
1 14.5 oz can of petite diced tomatoes
1 6 oz can of tomato paste
Hot sauce to taste

In a large pan saute the pepper, onion, and celery in a tablespoon of oil over medium heat for about 5 minutes.  Add chopped chicken and sausage and remaining oil with dry seasonings. Cook on medium heat until the chicken is cooked through.  Add tomatoes and tomato paste. Season the sauce with a few dashes of hot sauce.  Bring sauce to a bubble and then reduce heat to low for a slow simmer, stir in shrimp.  Let the jambalaya cook for about 10 to 20 minutes so the flavors meld.

Top rice with generous amounts of jambalaya and enjoy!

Remember, this dish is impossible to ruin. Make it your own!

Love for all-

Whit