Jambalaya Anyone?

Being from southern Louisiana, I know a lot about Cajun and Creole cooking. Jambalaya, as told by Marie Louise Comeaux Manuel- a retired Home Economics director of University of Louisiana of Lafayette formerly University of Southwestern Louisiana, seemingly is derived from an African dish. An article by Reverend Robert Hamill Nassau published in 1904, speaks about this dish called Jomba. Jomba consists of fish, nuts, salt and pepper wrapped in plantain leaves and cooked on coals. The leaves entraps the steam and cooks the fish. Manuel concludes that the Cajun people, French people thrown out of Nova Scotia by the British and their descendents native to Southwestern Louisiana, learned about Jomba from their African slaves and combined the cooking style with their foods and cookware to create what we call Jambalaya. Jambalaya can be made with any type of meat, but the method will always be the same. This is my family's and my favorite combination, very meaty- sausage, chicken, and shrimp jambalaya.

2 Tablespoons margarine

2 Tablespoons olive or canola oil

1 pound smoked sausage, sliced ½ - 1 inch thick

1 pound raw, cubed chicken

2 cups chopped onions

1 cup chopped celery

½ cup chopped bell pepper

4 minced garlic cloves

Salt and pepper, for taste

1 pound large shrimp, thawed and rinsed if previously frozen

2 cups long grain rice

4 ½ cups chicken stock

½ cup chopped fresh green onions, just the green

¼ cup chopped fresh parsley

1. Add margarine and oil to cooking pot over medium high heat until butter melts. Add sausage, chicken, onions, celery, and bell peppers and stir occasionally until chicken is brown and onion is transparent, about 5 minutes.

2. Add garlic and lightly season with salt and pepper, stirring occasionally about 2 minutes longer.

3. Add shrimp, rice, and chicken stock. Stir to coat rice. Season with a little more salt and pepper.

4. Increase heat to high and bring everything to a boil, stirring frequently to keep rice from sticking. Reduce heat to simmer and stir once more. Simmer about 15 - 30 minutes, depending on the brand of rice, or until all the stock has boiled out. Be careful not to burn it. Stir every 5 - 7 minutes. If rice seems like it is not cooking thoroughly, add more stock as needed.

5. Once the stock has boiled out, remove from heat. Taste for seasoning. Add more salt and/ or pepper if needed. Then add green onions and parsley. Mix thoroughly. Let sit 5 - 10 minutes for flavors to blend before serving.

Makes 6 - 8 servings.

Angers, W. (1985). Cajun Cuisine: Authentic Cajun recipes from Louisiana's bayou country. Lafayette, LA: Beau Bayou Publishing Company.