COMMENT:
Jambalaya has become the best known rice dish in America. The origin
of this dish cannot be disputed. When the early Spanish settlers
came to New Orleans, in the early 1700's, they brought with them
the recipe for their famous paella. Since the ingredients for paella
were not to be found in South Louisiana, their recipe was quickly
adapted to the products at hand. Oysters and crawfish replaced clams
and mussels in the recipe. Andouille took the place of ham and the
new dish emerged from the paella pans of the Spanish. Since the
main ingredient in the dish was rice, the dish was named "Jambon
a la yaya." Yaya is the African word for rice and there is
no argument that the "black hand in the pot" had a tremendous
influence on our jambalaya. Today, the dish is made with many variations
and with whatever is available. The most popular combination, however,
is pork, chicken and andouille.
INGREDIENTS:
- 1 (12-ounce) can black-eyed peas
- 3 cups chicken, diced
- 2 pounds heavy-smoked sausage, sliced
- 1/2 cup bacon drippings
- 2 cups onions, diced
- 2 cups celery, diced
- 1 cup bell peppers, diced
- 1/2 cup garlic, minced
- 8 cups chicken stock
- 2 cups mushrooms, sliced
- 1 cup green onions, sliced
- 1/2 cup parsley, chopped
- salt and cayenne pepper
- Louisiana Gold Pepper Sauce
- 5 cups Uncle Ben's Long Grain Rice, uncooked
METHOD:
In a 7-quart cast iron dutch oven, heat bacon drippings over medium-high
heat. Add smoked sausage and cook until fat is rendered and sausage
is browned, approximately 15 minutes. Do not burn bacon fat. Sauté
diced chicken until dark brown on all sides and some pieces are
sticking to the bottom of the pot, approximately 15 minutes. This
is very important as the brown color of jambalaya is derived from
the color of the meat. Tilt the pot to one side and ladle out all
oil, except for one large cooking spoon. Add onions, celery, bell
peppers and garlic. Continue cooking until all vegetables are well
caramelized, however, be very careful as vegetables will tend to
scorch since the pot is so hot. Add chicken stock, bring to a rolling
boil and reduce heat to simmer. Cook all ingredients in stock approximately
15 minutes for flavors to develop. Add mushrooms, green onions,
parsley and black eyed peas, including the liquid from the can.
Season to taste using salt, pepper and Louisiana Gold. I suggest
that you slightly over-season since the rice tends to require a
little extra seasoning. Add rice, blending well into the seasoning
mixture. Reduce heat to low, cover and cook 30-45 minutes, stirring
at 15 minute intervals. Do not uncover except to stir. |
