Are you tired of serving the usual food each year at ‘Super Bowl’ time? Why not consider making Sunday night a special night by serving homemade Jamabalaya? According to ‘Food History’, Jambalaya originated in southern Louisiana. The Cajuns lived near the bayou where food was scarce, as opposed to the agriculturally richer part of the state.
Common belief is that it originated from the Spanish Paella, which has also has been transformed into a dish called Spanish rice.
In the past, Jambalaya was always made a bit differently each time it is made because the ingredients changed due to seasonality.
Jambalaya can be made with (separately or all together) ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added rice, onion, celery, peppers, spices and other ingredients.
Gonzales is the Jambalaya Capitol of the World.
I usually serve an oaked Chardonnay or Sangiovese with Jambalaya.
If you a beer person for game day, the beer choice will be a pilzner.
I am originally from New Orleans and would love to share our adopted family recipe, especially for your ‘Super Bowl’ party.
Remember, all ingredients can be purchased locally.
INGREDIENTS for 6-8 people:
3 cups long grain rice
4 tbs. olive oil
1 pound boneless, skinless chicken thighs
1 pound medium to small peeled shrimp
1 large scallion sliced
2 large peppers (red, yellow or green) cored and diced
2 tbs. dried oregano
2 tbs. dried thyme (fresh if you have it)
1 can tomato tomato paste
1/2 tsp.cayenne pepper
½ cup of parsley
Heat a large pot, sauté pan or paella pan over medium heat.
Do not overcook.
Remove chicken and add butter and rest of oil. Lower heat and add onions, celery and pepper to the pot and cook until translucent. Add the tomatoes, garlic, jalapenos, oregano, thyme and tomato paste and stir. Cook 5 minutes and add chicken broth. Bring to a broil and add rice, sausage, chicken, bay leaves, salt and pepper. Stir.
Lower heat, simmer and cover for 20 minutes.
When finished take off lid, turn off heat and add shrimp, lemon zest and lemon juice, parsley, scallions and cayenne pepper. When heat is off, stir and cover for 15 minutes, making sure after 15 minutes that the shrimp are cooked.