Jambalaya

The Easter ham always presents a challenge in terms of what to do with the leftovers. This is, however, a welcome challenge for there are more dishes to make than there are leftovers to make them with. Now, if I can only remember next year what I didn't make this year.

Since I have been craving New Orleans flavors , it was natural that my first choice would be jambalaya. Turns out that this favorite rice dish has a multi-layered history. John Folse in The Encyclopedia of Cajun and Creole Cuisine has this to say about the dish.

"In the early 1700s, Spanish settlers in New Orleans brought their famous paella.Since the traditional Spanish ingredients for paella were not found in South Louisiana, the recipe was adapted to indigenous ingredients.Oysters and crawfish replaced clams and mussels and andouille took the place of ham. The new dish was influenced by different cultures, including the Africans, who named the dish Jambon a la yaya. Yaya is the African word for rice. Today, jambalaya is the best-known rice dish in America."

"The original jambalaya of New Orleans was tomato-based and flavored with a combination of sausages, ham and chicken. Often, the dish was 'thrown together' at a moment's notice when unexpected friends dropped by and a quick entree was needed."

 

This version of Jambalya is adapted from Michael Field's recipe in Culinary Classics and Improvisations.

Jambalaya

1. 3 tablespoons bacon fat
2. 1 cup onions,  chopped
3. 2 medium green peppers, chopped or cut into strips
4. 1 cup celery, chopped
5. 1 cup raw rice
6. 28-ounce can tomatoes, drained and chopped
7. 1 teaspoon thyme
8. 1 to 2 teaspoons chili powder
9. 1 teaspoon salt
10. Freshly ground black pepper
11. 2 to 3 cups chicken stock
12. 1/2 teaspoon saffron
13. 1 pound pork sausage, cooked and cut into rounds
14. 2 cups cooked ham,small dice
15. 2 tablespoons parsley, finely chopped

 

In a large heavy casserole heat the bacon fat and cook the onions and celery until they are transparent but not brown, about 10 minutes. Add the green pepper and stir in the cup of rice.

Stirring continuously, cook for a few minutes until the rice becomes slightly opaque. At this point add the garlic, tomatoes, thyme, chili, salt and black pepper. Pour in 2 cups of the hot chicken stock, add the saffron and mix it together. Bring the mixture slowly to a boil. Add the cooked sausages and the ham, cover the casserole tightly and transfer it to the lower third of a 350-degree oven. Cook for about 20 minutes. Taste a few grains of rice. if they are too firm continue cooking for a few more minutes until the rice is tender. If the rice seems too dry, add a bit more stock.

Place the chopped parsley on top of the dish and serve directly from the cooking pot.

Serves 6