Easy Jambalaya - Gluten Free
Fat Tuesday is next week and this is a perfect dish to make to start the celebrations. This hot spicy dish will put a pep in your step and make you want to dance.
New Orleans is on my "bucket list" to visit one day. I like to bring the flavors of the low country to my kitchen and make the food tasty and easy to make. Once you've mastered "the trinity" (bell peppers, onions, and celery) you can make most recipes. The spice level is a very personal thing. I'm a wimp and only can handle a little heat. My family, on the other hand, can eat hot peppers like apples and have no effect. Ghost peppers are my daughter's favorite and I grow a lot of them in my garden.
Here's a fun fact, Jambalaya was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. They used tomatoes to add the acid needed and dabbled with the spices that were available.
Jambalaya is considered a stew and its cousin gumbo uses similar ingredients and both are from New Orleans. Sausages, meats, seafood, vegetables, and seasonings are used in gumbo except it is normally served over white rice. Okra is an optional ingredient in gumbo (if not done correctly, has a strange texture) and may not be welcomed.
The Oxford English Dictionary indicates that jambalaya comes from the Provençal word 'jambalaia', meaning a mish mash, or mixup, and also meaning a pilaf (pilau) of rice. This is supported by the fact that the first printed appearance of the word is in a Provençal poem published in 1837.
There are two types of Jambalaya - Cajun or Creole. This recipe is for Creole (Cajun has no tomatoes) since it uses tomatoes. I also take a shortcut and use a spice mix that is from New Orleans, called "Slap ya Mama" Cajun Seasoning. This tends to be salty and a little goes a long way.
This is all-natural, gluten-free, no MSG, and has the perfect blend of salt, red pepper, black pepper, and garlic. It adds that kick that is needed for the Jambalaya. You can order this online or some specialty stores may carry it. Nicole travels a lot for work and brings home all kinds of fun culinary goodies for me and I'm grateful for the surprises.
Let's get cooking, you'll need:
1 tsp. Slap Ya Mama Seasoning Gluten Free or 1/8 salt, 1/2 tsp cayenne pepper, 1/8 tsp black pepper, and 1/2 tsp garlic powder
3 bay leaves
2 cups long-grain white rice
The Trinity: 1 onion diced, 1 bell pepper diced and 2 stalks of celery diced
1 lb. Andouille Sausage or smoked sausage cut into bite-size slices (Johnsonville GF)
2 cups diced chicken
1 lb cleaned shrimp (uncooked)
4 tbsp vegetable oil
2 cloves of garlic minced
2 large cans of chopped tomatoes
1 stalk green onion - sliced thinly
This is a one-pot wonder, so it's easy to clean up after dinner. In a large Dutch oven (or heavy bottom pot) add the oil and the trinity. Cook until the onions soften and start to get clear in color. Add your spices and cook them in the oil. This is a chef's trick to get the most out of your spices by awakening them in hot oil.
Add the rice and toast (just until it starts to get color) then add the tomatoes. Simmer on medium heat for 20 mins. (you may need to add a little water, depending on the rice).
To the pot, add the sausage, diced chicken, bay leaves, and minced garlic. Continue simmering for another 10 minutes then add the shrimp and cover the pot and simmer for 5 more minutes. (don't overcook the shrimp). Sprinkle the sliced green onions on top before serving.
This jambalaya can be made ahead (add a little water when reheating) and freezes nicely.
Serve this with Sazerac which is the official drink of New Orleans. It's made with Cognac and bitters and served over ice with a twist of lemon.
Laissez les bon temps rouler – “let the good times roll”
Enjoy!