The Family Cookbook
by Doug Anderson
This week's recipe comes from a chef I used to make mud pies with back in the day. I'm just going to send it along as she sent it, because every syllable is pure magic! So dig out your zydeco records and ready yourself for:
Lori's Jazzed-up Jambalaya
This is a recipe I got from my friend Jenni whose Dad lives in Louisiana. Since I've been in a Cajun food "mood" ever since getting back from there, I thought I'd send you this one. What's nice about this dish is that you can add to it or make variations and it will still turn out great!
1 small can of tomato paste
1 can chicken broth
1/3 lb. chicken (You may also substitute pork, shrimp or crawfish)
2 sausage links (The food editor suggests Andouille)
1 green pepper
1 large onion
2 stalks celery
Green onions (optional)
Saute vegetables in oil (or chicken broth). Add sausage and whatever kind of meat you have chosen. Slowly add tomato past and chicken broth until it gets soupy. Let it simmer for one hour, adding Cajun spice, Tabasco, salt and pepper to taste. Add rice and top with green onions.
I like to use tomato sauce (or juice) and fresh tomatoes to have more liquid. I've recently discovered (and gotten the thumbs-up) that instead of adding the rice to the sauce and then serving, it's nice to serve them separately, more like a Gumbo. You could then just dish up your rice and top it with sauce, green onions and additional Tabasco. (I like it hot!)
I also use turkey kielbasa to cut the fat (Without sacrificing taste) and I prefer the chicken broth to the oil for sauteing the vegetables. You can also add red/yellow/orange peppers for more color, taste and bulk. It freezes nicely.
Another note: This dish, much like chili, tastes better the longer it simmers, or even better the next day. Another good reason to keep the rice and sauce separate.
Mm-mmmm, that sounds good! Sounds like Weston chose a roommate wisely! Thanks, Lori, your recipe is now immortalized for generations to come.
Next week: Classics from Auntie Blanche!