A Recipe for Jambalaya by Philip S. Kampe
Why not consider making 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.
The word Jambalaya is said to be a compound word, Jambon from the French, meaning ham and Aya, meaning rice in African. The pronunciation is jum-buh-LIE-uh.
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.
Today, with the numerous markets in every area of the world, it is easy to pick-up all the necessary ingredients at the same time. One ingredient that stands out in my jambalaya is the 'Imperial Spanish White Chorizo' (www.imperialchorizo.com) that I use. Visit the website if you can't find it locally.
Jambalaya can be made with (separately or all together) ham, chicken, sausage, fresh pork, shrimp, mussels, clams and oysters, to which is added rice, onion, celery, peppers, spices and other ingredients.
Today, in Gonzales, Louisiana, area cooks have created the ‘Jambalaya Festival and World Champion Jambalaya Cooking Contest’.
Gonzales is the Jambalaya Capitol of the World.
My family has made Jambalaya for over sixty years.
I am originally from New Orleans and would love to share our adopted family recipe.
What to drink with Jambalaya? Beer, Sangria, Chianti or a lightly oaked Chardonnay.
(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 pound of fresh mussels or clams
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.
Add a tbs. of oil and add the Imperial white chorizo and sauté for five minutes.
Take out of pan and set aside. Add the chicken to the same pot and cook until brown on all sides.
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, mussels or clams, 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.