I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Monday, May 31, 2021
CREOLE-STYLE JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, & SHRIMP
"Jambalaya and a crawfish pie and file' gumbo . . . " I love Creole food and my daddy loved that song by Hank Williams, but I think he was singing about Cajun-Style Jambalaya. Jambalaya is pronounced "Jum-ba-li-ah". Cajun-Style Jambalaya is more rural and can include a combination of crawfish, shrimp, oysters, alligator, duck, turtle, rabbit, squirrel, venison, and anything that was part of the hunt that day. Cajun-Style Jambalaya does not have tomatoes and has a roux base. Creole-Style Jambalaya has tomatoes. It originated from the French Quarter of New Orleans. This is best if you serve this on the day you make it.
2 T avocado oil
2 T unsalted butter
1 lb Andouille smoked sausage, sliced
2 boneless chicken breasts cut into large chunks
1 yellow onion, diced
1 large green bell pepper, diced
3 stalks celery, diced
3 cloves garlic, minced
1 cup long grain white rice
1 t dried thyme
2 (14-oz) cans fire roasted or plain diced tomatoes
3 cups chicken stock or broth
1 T Worcestershire sauce
2 T Creole Seasoning
1 t smoked paprika
Sea salt and freshly ground black pepper
1 lb. medium to large shrimp, peeled & deveined
2 T chopped flat leaf parsley
4 scallions (green onions) thinly sliced
Crystal or Louisiana hot sauce, for the table
Sliced French bread, for the table
In a large Dutch oven or large heavy flat bottom skillet, add oil and butter and brown sausage over medium heat. Remove with a slotted spoon to a large bowl and set aside.
Add chicken, and cook until golden brown on all sides, about 5 minutes.
Remove with a slotted spoon to the bowl with the sausages.
Reduce heat to medium-low and add the "holy trinity", onion, green bell pepper, and celery, and sauté for about 5 minutes. Add garlic, rice, thyme, and cook another 2 minutes. Add tomatoes, chicken broth, Worcestershire, Creole Seasoning, and paprika.
Return the browned sausage and chicken to the pot.
Season to taste with salt and pepper and stir to combine.
Briefly bring to a boil then reduce heat to very low, cover and simmer for 10 minutes.
Stir once and simmer another 5 minutes.
Add shrimp, cover and simmer 5 more minutes.
Turn off heat, keep covered, and let sit another 5 minutes. . .while you set the table.
Sprinkle with chopped parsley and sliced scallions.
Take the pot to the table and serve family style or spoon onto 4 warm bowls or plates.