Autumn’s Arrival, Jambalaya’s Return

It is officially fall, and that means it’s almost time to get the jambalaya pot out again! I have several pots I can use, but one, all aluminum, holding 4 gallons, with a tight fitting lid, that is my favorite. It is well seasoned and very little sticks to the bottom. One of the few hazards of making jambalaya is the crust on the bottom of the pot when its finally ready.

I assumed that Jambalaya was of Spanish origins, but in fact it was developed concurrently in south Louisiana by Spanish, Native American and French peoples that settled this bayou filled land many years ago. Rice arrived in 1817 from China and West Africa and from that point on it was just a matter of creative cooks adding local ingredients.

Rice goes well with almost anything, but perhaps the most perfect combination was what became known as jambalaya. It isn’t an exact recipe and almost anything can be included (it is truly one of those recipes often made from left overs), but, at least in the original recipe, what was most important was all the ingredients were added at once, rice and veggies, and steamed slowly, lid on, until the rice was done.

I am sure I am not the first home cook who came up with this innovation, but I like to toast my rice in garlic butter before steaming, I guess I am a bit of a garlic freak. The original recipe calls for chicken, shrimp, sausage, onion, bell pepper, celery, garlic, green onions, okra and tomatoes and lots of seasonings, like red pepper flakes. Everything is pretty much cooked at once (except the sausage should be browned first), but the shrimp go in last to keep them from overcooking. Remember to season as you go, never season all at once.

As with so many recipes from south Louisiana, there is always the argument over whether jambalaya is Cajun or Creole (and many people do not know the difference). The most basic definition is Creole is culture that derived in New Orleans, more French and a bit more upper class. Cajun in the culture that grew up along the bayous and was centered around the poor folks, the seafood industry and rice.

I really do not recommend this recipe, but if you are in a hurry, it will work. Pre steam the rice in chicken stock until done (I use a rice cooker), remove the rice, then sauté the sausage in the same pot until well browned, remove and add the veggies and cook until tender, remember to season as you go. Taste and  season again, then combine and serve.