Posts
When my kids were little we had a Buckwheat Zydeco cd that we played over and over and in the car. How a family in New England became enamored of a Lousiana zydeco band, I don't know. I have no recollection of how that cd came to be in our possession. All I know is, I never minded listening to it umpteen times in a row because the music is so infectiously happy.
Wikipedia says zydeco, a form of Creole music, is
Usually fast tempo and dominated by the button or piano accordion and a form of a washboard known as a "rub-board," "scrub-board," "wash-board," or frottoir, zydeco music was originally created at house dances, where families and friends gathered for socializing.
That cd (and movie, The Big Easy) is probably the closest I've ever gotten to New Orleans. It's one of those places I've always wanted to visit, mostly for the food. Paul Prudhomme, Emeril, beignets, muffaleta, gumbo at Galatoire's and breakfast at Brennan's has filled my foodie dreams for years.
Doesn't look like I'll get there in time for Mardi Gras this year, but I'll go some day.
Meantime, I kept myself and the family happy with a big pot of jambalaya. It sounds like "jumble" doesn't it? And that's pretty much what it is. A hearty mix of sausages, chicken, vegetables and rice. It's smoky and spicy and easy to make - no special skills required. The ingredient list might look long, but once you have it all prepped, the meal comes together quickly. The original recipe says it serves 10 people. Since we weren't throwing any kind of party last night, I cut it in half and added some shrimp just for good measure. This version will serve about 6.
And as they say in Louisiana,
Laissez les bon temps rouler!*
Jambalaya
adapted from Bon Appetit
6 oz. applewood smoked bacon, diced
12 oz. fully cooked smoked sausage (such as linguica), halved lengthwise,
cut crosswise into 1/2" thick semi-circles
8 oz. andouille sausage, quartered lengthwise, cut crosswise into 1/2" cubes
1/4 lb. smoked ham, such as Black Forest, or tasso, cut into 1/4" cubes
2 celery stalks, chopped
3 med. onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 lb. boneless, skinless chicken thighs or breast, cut into 1" pieces
1/2 lb. raw medium shrimp, chopped
1 Tbsp. paprika or smoked paprika
1 Tbsp. chopped fresh thyme
1 Tbsp. chile powder
1/4 tsp. (or more to taste) cayenne pepper
2 10-oz. cans diced tomatoes with green chilies
1 1/4 cups low-sodium chicken broth
1 cup long grain white rice
3 scallions, chopped
1/4 cup fresh parsley, chopped
Position rack in bottom third of oven and preheat to 350.
Cook bacon in a large pot over medium-high heat until brown but not crisp, stirring often about 8 minutes. Add smoked sausage, andouille and ham. Saute until meats begin to turn brown in spots, about 8 minutes. Add onions, celery and bell peppers and cook until vegetables begin to soften, stirring occasionally. Mix in chicken and cook until it turns white on the outside, stirring often. Mix in paprika, thyme, chile powder and cayenne. Cook one minute. Add diced tomatoes and broth. Stir to blend well. Mix in rice.
Bring jambalaya to a boil. Add shrimp, cover pot and place in oven. Bake until rice is tender and liquid is absorbed, approximately 45 minutes. Remove from oven, uncover pot. Mix chopped scallions into jambalaya and sprinkle with parsley.
*Let the good times roll!
