Creole Jambalaya

Description:

Don’t confuse this dish with its close cousin, Cajun Jambalaya. While the two types of Jambalaya are both rice-based dishes that contain the holy trinity (onion, bell pepper, celery), the distinguishing element between the two dishes is that the Creole version uses tomatoes and includes seafood, while the Cajun version contains no tomatoes and tends to be more meat or wild game-heavy. This origins of this dish are not entirely clear, but a widely accepted theory is that Spanish immigrants attempted to make paella in the French Quarter of New Orleans and had to adapt the dish to use ingredients that were local to the area. The origins of the name “Jambalaya” are not known either, but several theories exist that it emerged as a hybrid of various Spanish, French, African and Native American words. The recipe below is a very basic and easy to prepare version of Creole Jambalaya, so feel free to modify the recipe by adding other types of seafood and/or omitting the meat entirely.

Ingredients:

• 4 boneless, skinless chicken thighs

• 10-12 peeled and deveined shrimp

• ½ medium onion, diced

• 2 stalks celery, diced

• ½ green bell pepper, diced

• 2 cloves garlic, minced

• 1 lb. Andouille sausage, cut into discs (453 g)

• 2 cups medium grain rice (400 g)

• 1 cup pureed tomatoes (250 g)

• 3 cups chicken stock (710 ml)

• 2 bay leaves

• 1 tbsp tabasco hot sauce (15 ml)

• ½ tsp cayenne pepper (3 g)

• 1 tsp dried thyme (4 g)

• ½ tsp dried oregano (2 g)

• Salt & pepper

Preparation:

In a large, cast-iron pan, add the vegetable oil and heat over high. Add the sausage and fry until browned. Remove but keep the excess oil in the pan.

Season the shrimp on both sides with salt & pepeper, then add to the hot pan. Fry on both sides until browned, about 1 minute per side. Remove.

Season the chicken on both sides with salt & pepeper, then add to the hot pan. Fry on both sides until browned, about 3-4 minutes per side. Remove.

Reduce heat to medium and add the onions, peppers and celery. Stir and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the tomatoes, thyme and cayenne, and mix with the vegetables. Allow to cook for 1 minute, then add the sausage, chicken, hot sauce and bay leaves. Add the stock and raise the heat to high. When the liquid comes to a simmer, add the rice. Season to taste with salt & pepper. When it comes to a simmer, turn the heat to low and cover with a lid. Cook for 20 minutes. Allow the rice to rest for another 5-10 minutes and then serve immediately.

Notes

• Crawfish is a common addition to this recipe as well.