A Little Slice of Big Easy Pie with Some Jammin Jambalaya

As many of you know, one of my favourite cities in this whole wide world is New Orleans.



And not just for the party - which, as a long time party, erm, divah, I can assure you is outstanding - but for the people, the sites, the sounds, and the food.



New Orleans has a gastronomic history that is as rich as it is flavourful and there is an essence to the cooking that you just can't find anywhere else.



Whether eating rich gumbos flavoured by nutty brown roux,



Sweet and spicy shrimp etoufee,



Light as air beignets,



Or the legendary chicken wings at Jimmy Buffets - with a mojito s'il vous plait - the experience of this magical city from a foodie point of view is nothing short of heaven.

While I was there I ate so many amazing things, but perhaps the dish that reminds me most of the Big Easy is a meal that is as slow and simple as the city itself. A dish that understands the soulful melody of comfort on a plate.

And what could be more comforting than a big pot of jambalaya bubbling on the stove?



The smell alone says "Welcome."

So here's my adapted recipe for wonderful, super easy, home cooked jambalya....

Comfort food at it's best!

Laissez les bons temps rouler!

Mave's Jambalaya



Start by making up your own creole seasoning blend. I use a recipe from Emeril Lagasse

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly. Store in a glass jar with a tight fitting lid.

This is an excellent spice blend for chicken, fish, gumbos, soups, and stews.

Ingredients for Jambalaya

For printable recipe click HERE

* 2 teaspoons olive oil
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* 4-6 chorizo, andouille, or Italian sausages diced
* shrimp, head and tails removed (about three large handfuls - really, as much as you like)
* 1 onion, diced
* 1/2 green bell pepper, diced
*1/2 red pepper, diced
* 1/2 cup diced celery
* 1 Tbsp creole seasoning mix
* 2 cups uncooked white rice
* 4 cups chicken stock
* 1 large can diced tomatoes
* 3 bay leaves
* 2 teaspoons Worcestershire sauce
* 1-2 teaspoon hot pepper sauce (I like two)

DIRECTIONS

Coat the shrimp and chicken in one tbsp creole mix.

Heat oil in a large pot over medium high heat. Saute chicken, sausage, and shrimp until lightly browned, about 5 minutes.

Stir in onion, bell pepper, celery and garlic.



Cook 5 minutes, or until onion is tender and translucent.

Add rice and stir around until rice begins to toast a bit.



Stir in chicken stock, can of tomatoes, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer app. 20 minutes, or until rice is tender.

Stir in the Worcestershire sauce and hot pepper sauce.

I like to serve garnished with fresh cilantro and a little dollop of sour cream on the side.



So give jambalaya a try some time.

It's best served when you've got a full house as this recipe makes a lot.

It's also a magical dish when served up in a big pot for a casual dinner party or a fun Sunday dinner.

Until next time!

Bippity.

Boppity.

Boo!!!!!!!!!!!!!!!!!!!!