Supper Time in Louisiana

Today is the Feast of the Dedication of the Lateran Basilica in Rome. It is also National Louisiana Day. Chances are, I’ll never see the Basilica in Rome. And the closest I might come to Louisiana is when we retire in Tennessee.

But I have eaten Gator before. Depending upon how it’s prepared, it can be fishy (don’t recommend Gator Jerky) or delicious – a lot like chicken. Since today is National Louisiana Day, I thought a nice Jambalaya was in order. When I came across this recipe, it made me smile. Jambalaya Southern Style, like there’s a Yankee way of making Jambalaya!

When Hubby walked into the kitchen and peered down into the pot of Jambalaya, he remarked there was no sauce. No, there’s not. This is Jambalaya, not Gumbo. Gumbo is cooked in a thick dark spicy roux, and the rice is cooked separetly. You then mound the rice in the center of individual bowls and ladle the gumbo around the rice. For Jambalaya, the rice is cooked in the same pot, absorbing all the flavors of the cooking liquid. Oh was his response. A few moments later Kiddo came in the kitchen. How come there’s no liquid? I rolled my eyes and began yet again. Lord give me patience!

Chicken and Sausage Gumbo is the dish on the left. We aren’t making Gumbo. We are making Jambalaya. It’s the dish on the right. Both have that amazing Louisiana Heat, so be sure to have plenty of ice cold sweet tea.

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Sausage and Chicken Jambalaya Southern Style
1/2 Yellow Onion
3 Manzano Pepper or 1 Red Bell Pepper
2 Celery Ribs
4 Green Onions
8 oz Honey Sriracha or Andouille Sausage
4 boneless Chicken Thighs
2 tablespoons Vegetable Oil
1 teaspoon Salt
1/2 teaspoon Cayenne Pepper or to taste
1/2 teaspoon Cajun Seasoning or to taste
1-1/2 cups White Rice
2 cups Chicken Stock
1/2 cup Water
1 loaf warm French Bread
Butter for bread

Note: While I used Manzano Peppers (like a small firey hot bell) and the Honey Sriracha Sausage in my rendition, the original recipe called for bell peppers and Andouille Sausage, more easily found.

Peel and dice onion. Core, seed and chop pepper. Trim and thinly slice celery. Coin cut sausage. Cut chicken into bite size pieces. Set aside until ready to use.

Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, pepper, celery, salt, and cayenne pepper until the vegetables are a deep in color, about 15 minutes. Stir in the rice, and cook for 2 minutes to lightly toast.

In a separate skillet, brown the sausage. Add the sausage to the vegetable-rice mix. In the same skillet used to brown the sausage, brown the chicken, then add to the Jambalaya.

Add chicken stock and water; cover and cook over medium-low heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes.

While the rice in the Jambalaya is cooking, heat oven to 400 degrees. Wrap bread in foil and warm. Snip the green onions for garnish.

When ready to serve, ladle into bowls, top with green onions and serve with warm buttery bread.

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I have chosen and consecrated this house, says the Lord,
that My name may be there forever.