Mike and I enjoyed our first taste of authentic New Orleans’ Jambalaya on our last day in the Big Easy at a downtown spot called Mother’s. We had heard that their oyster po’ boys were a must. Well, having already had an oyster po’ boy the day before, I opted for the red beans and rice, Jerry’s jambalaya and of course the bread pudding (that was Ah-mazing!). So today we bring you Jerry’s Jambalaya.
Fortunately Mother’s had the recipe online, so we did our best to stick to it. First, we started with the Creole tomato sauce – tomatoes, shallots, seasonings and a splash of red wine.
Then it was time for the jambalaya for which there are no doubt many a family recipe with no two alike. Our version features smoked sausage (we used kielbasa) and chicken (we had some leftover grilled chicken from the freezer).
Chorizo would be fantastic in this as well, but we wanted to keep it toned down for the kids. Other ingredients include rice, chicken stock and of course the New Orleans’ “holy trinity” of celery, onions and bell pepper. Seasonings for the jambalaya feature thyme, basil, oregano, white pepper and cayenne. Feel free to adjust the cayenne to taste, again we kept ours on the less spicy side.
There are a lot of ingredients which may make this seem like a time consuming recipe, but really with a little mise en place, it’s not too bad. Once everything is chopped up, most of it cooks itself. While our at home attempt wasn’t quite the same as my dish at Mother’s, it was still pretty darn delicious. It was filling, flavorful, warm and comforting.
Most importantly it was a hit with the whole family. Mike, Miss A and I gave it 3 spoons – Miss A particularly loved the sausage – and Mr. N gave it 3-1/2 spoons. The recipe also made plenty of leftovers which made for an easy dinner later in the week (always a bonus!).
We’ll be back next week with a holiday treat from the country of Chile! Until then, we’ll leave you with one last pic…Miss A enjoying her souvenir from NOLA. In fact it was what she “wanted her whole entire life!” 😉