Jambalaya

Jambalaya is a classic dish of Creole and Cajun cuisine from Louisiana, a rich and spicy one-pot meal. I’ll provide you with a basic version to which you can add your personal touch, perhaps with some Italian elements. Here’s the recipe:

Ingredients

• 400 g of chicken, cut into pieces
• 200 g of Andouille or chorizo sausage, sliced
• 350 g of jambalaya rice or long-grain rice
• 800 g of canned peeled tomatoes
• 1 onion, chopped
• 1 green bell pepper, diced
• 2 stalks of celery, chopped
• 2 cloves of garlic, minced
• 1 lt of chicken broth
• 2 bay leaves
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of chili powder
• Olive oil or another vegetable oil
• Salt and pepper to taste

Preparation

1. In a large skillet or a sturdy pot, heat a drizzle of oil and brown the seasoned chicken pieces until golden on all sides. Remove the chicken and set it aside.
2. In the same pot, add more oil if necessary and fry the sliced sausage until slightly golden, then set it aside with the chicken.
3. In the cooking residue, sauté onion, green bell pepper, celery, and garlic with a pinch of salt until soft.
4. Add the rice and cook for a few minutes, stirring, until each grain is well coated with the flavors of the sauté.
5. Add the tomatoes, bay leaves, paprika, thyme, oregano, and chili pepper. Cook for another couple of minutes.
6. Pour in the chicken broth, bring back the chicken and sausage to the pot, and bring to a boil. Reduce the heat, cover, and cook for about 30 minutes, or until the rice is tender and the liquids absorbed.
7. Season with salt and pepper, remove the bay leaves and serve the dish hot.

If you want to add an Italian touch to the jambalaya, you could replace the Andouille sausage with an Italian spicy sausage or use Carnaroli rice to achieve a familiar flavor with a different texture. Remember to serve it with a nice glass of full-bodied red wine, maybe a Primitivo or a Nero d’Avola.

Curiosity

The word “jambalaya” probably comes from the word ‘jambon’, which means ham in French, combined with the word ‘aya’, which in African language means rice. Jambalaya is a perfect example of culinary fusion where European, African, and Amerindian influences mix.