The Deep South

Hot Jambalaya anyone?

Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana.

The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time.

Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn't have to have all those ingredients. 

Food is life in Louisiana and the deep south. Their culinary exploits are what make up their national identity. While there are many ways of making this time honored dish, you'll hear the "experts" claim a their own way. But remember all versions are delicious, and one is about as authentic as another. So the next time you hear somebody declare dogmatically that a proper jambalaya always has to contain such-and-such, you can either roll your eyes and keep your own counsel or you can hold up your hand and say, “Not so fast there, my friend.”

Jambalaya

2 tablespoons oil

1 large onion, chopped 

1 green bell pepper, chopped

8 green onions, chopped 

1 clove garlic smashed 

2 celery ribs, chopped 

1 package of beef kielbasa

6 chicken thighs with rib meat (or you could do 2 bone in breasts)

1 (8-ounce) can tomato sauce

1/2 teaspoon salt 

1/2 teaspoon ground black pepper

1/2-1 tablespoon creole seasoning. I used Tony Chachere's Hot creole blend

5 cups water
2 cups rice

Brown sausage in pan on medium until they are browned, then add chicken into the sausage fat and brown on both side. Remove and set aside. Saute onion and pepper in oil for about 5 minutes on medium. Add green onion and garlic and celery and coat with oil and other veg. Lay chicken back on top with sausage. Mix creole seasoning into tomato sauce and then pour mixture over everything. Add water and rice and stir making sure the rice is covered by the water. Cook on medium/low until rice is tender and chicken is fully cooked, usually about 45 minutes.

You can also use a traditional creole seasoning blend in place of the Tony Chacere's. You can store this blend for up to a year, to extend it's life put it in the fridge.

Creole Seasoning Blend
2 T each
          Onion powder
          Garlic powder
          Dried Oregano
          Dried Basil
1 T each
          Dried Thyme
          Black Pepper
          White Pepper
          Cayenne Pepper
5 T Paprika

3 T Salt 

This recipe comes from catholiccuisine. It's such a classic and yummy treat. You can cut the shrimp small and use it as a dip for crackers or serve high up on rice. It's really versatile and you'll really love it.

Shrimp Remoulade Salad 

2lbs cooked shrimp

1 1/2 cup mayo

1/4 cup celery chopped fine

2 tbsp garlic minced

1/2 cup green onion chopped fine

1/2 tsp lemon juice

1/4 cup parsley chopped

1/4 cup creole mustard

1/2 cup ketchup 

1 tbsp Worcestershire sauce

1/4 tsp cayenne

1/4 tsp paprika

salt and pepper to taste

Mix your remoulade sauce ingredients together and toss with your shrimp. Pile them up high on your favorite greens, with a lemon wedge dipped into some creole seasoning. 

As a child, one of my favorite things was that famous red and white with the gold seal label condensed soup. Chicken gumbo was by far my favorite soup. I always figured it was kind of complicated to make so I just never did. This recipe below is one of the closest to that childhood favorite. It's pretty easy too! I did modify it slightly to meat my needs, so I hope those people over at copykat don't mind.

Chicken Gumbo Soup

2 whole, boned chicken breasts (cut into 1/2" strips)
         Cornstarch for dredging chicken 
6 strips of bacon, cut into 1" pieces
2 tablespoon coconut oil
4 cup chicken broth (gluten free)
6 plum tomatoes, chopped
1 1/2 cup frozen or fresh okra
1 large bell pepper, chopped
1 large onion, chopped
3 stalk of celery, chopped
1/3 cup instant rice
5 cup water
Seasonings: hot pepper sauce, black pepper, Cajun spices, and parsley

In a large pot, fry the bacon. Remove the bacon and set aside. Discard bacon drippings, but don't clean the pot. Add your coconut oil or whatever oil works best for you. Dredge the chicken in corn starch and brown them in the pot. This may have to be done in several batches. Pour the chicken broth over browned chicken and simmer. Add all remaining ingredients, but save the rice for a bit later and simmer for 30 minutes. Once the veg is soft, add the rice. The okra will thicken the soup, but if it's not as thick as you want, just keep simmering until it's cooked down a bit. Taste and season before serving. You may add the bacon to the soup, if desired, but I didn't.

• 1½ Cup Mayonnaise
• ¼ Cup Celery (chopped fine)
• 2 Tablespoon Garlic (minced through a garlic press)
• ½ Cup Green Onions (chopped fine)
• ½ Teaspoon Fresh Lemon Juice
• ¼ Cup Parsley (chopped fine)
• ½ Cup Creole Mustard (I used TABASCO Coarse Ground Mustard)
• ½ Cup Ketchup
• 1 Tablespoon Worcestershire
• ¼ Teaspoon Cayenne Pepper
• ¼ Teaspoon Paprika
• Salt & pepper to taste

In a glass bowl, combine all ingredients and mix well. Cover and refrigerate for at least 4 hours so all of the flavors meld.
- See more at: http://www.batonrougeliving.org/crawfish-salad/#sthash.P4pNvG1y.dpuf

• 1½ Cup Mayonnaise
• ¼ Cup Celery (chopped fine)
• 2 Tablespoon Garlic (minced through a garlic press)
• ½ Cup Green Onions (chopped fine)
• ½ Teaspoon Fresh Lemon Juice
• ¼ Cup Parsley (chopped fine)
• ½ Cup Creole Mustard (I used TABASCO Coarse Ground Mustard)
• ½ Cup Ketchup
• 1 Tablespoon Worcestershire
• ¼ Teaspoon Cayenne Pepper
• ¼ Teaspoon Paprika
• Salt & pepper to taste

In a glass bowl, combine all ingredients and mix well. Cover and refrigerate for at least 4 hours so all of the flavors meld.
- See more at: http://www.batonrougeliving.org/crawfish-salad/#sthash.P4pNvG1y.dpuf