All Men Cook…

This dish is a cross between Creole and Cajun Jambalaya. Whereas traditional Creole Jambalaya is inspired by early Spanish settlers seeking to substitute a saffron-based paella with tomatoes, the Cajun version draws upon spices from Jamaica and does not use tomatoes.  Additionally, due to the differences in rice, Cajun Jambalaya is commonly recognized to brown whereas Creole is considered red.  Thinking of who would be at our party, I enhanced our Jambalaya with traditional American salsa to fit with a more Northeastern pallet. The Sausage, Chicken, and Shrimp Jambalaya also fit nicely with the Trout Meuniere Amandine, Roasted Chicken and Corn Maque Choux.

Ingredients
1 TBsp oil (olive oil is a good choice, because it does not overpower other flavors)
¾ lb. andouille or kielbasa sausage
¾ lb. boneless, skinless chicken
2 cups water
1 cup mild salsa (use hotter if you do like spicy foods)
1 cup instant rice (don’t cook it – just put it in raw)
1 bay leaf
½ tsp. thyme
½ tsp. garlic powder or salt
1/8 tsp. cayenne pepper (more if you like spicy foods)
1 tsp. Worcestershire sauce
½ lb. uncooked medium shrimp (remove jackets but leave on tails)
¼ cup parsley (fresh or flakes)
½ tsp. salt

Directions
1. Put oil in large heavy stock pot with lid or Dutch oven and heat to medium hot. Then, add oil and let it heat for a minute or so.

2. Slice the sausage into circles about as thick as a domino. Add to oil in pot and stir until meat is nicely browned. Use a slotted spoon to remove sausage and set aside.

3. Chop chicken into bite sized pieces and add to hot oil. Stir and cook until white on the outside. This takes about 2 minutes.

4. Crank the heat on up to high and add the water, salsa, rice, bay leaf, thyme, garlic, cayenne, and Worcestershire sauce.

5. Stir well and bring to a boil. Add tight fitting lid and simmer about 15 minutes until the mixture is not runny. It should be moist but not watery.

6. Put the shrimp and sausage in the rice mixture. Put cover back on and cook 3 to 5 minutes or until the shrimp is cooked. The shrimp will look orange-ish when done. Time can vary a little depending on the heat of your stove burner and the size of the shrimp.

7. Remove from heat. Add the parsley and salt and stir.

8. Let rest with the lid on for around 15 minutes so that the flavor have time to meld.

9. If you don’t have one of the meats listed for the recipe, just adjust and add more of what you do have. Or, if you don’t like one of the meats or have allergies (say to shrimp), just go with more of what you do like and can safely eat. Traditionally jambalaya is served with hot sauce. There are many varieties. One of the best in terms of overall flavor is Louisiana Hot Sauce (available in most grocery stores). It does not have a bitter aftertaste like some sauces, and it does pack good heat.