HOW Y’ALL ARE ?

All this week I will be paying tribute to The Big Easy the best way I know how: by every day posting a traditional Cajun/Creole menu item. I do not have direct relations in Louisiana but I am a descendant of the Acadians who came from Nova Scotia, as did the Cajun folk. So with no futher adieu, I bring you:

Jambalaya describes a variety of rice-based dishes common in Louisiana Cajun or Creole cooking. This dish, infamous in NOLA, is most likely a derivative of the Spanish dish paella and was probably brought to Louisiana when Spain controlled the territory comprising the future Louisiana Purchase.

Ingredients

• 6 tablespoons butter
  
• 1/2 cup chopped green onions
  
• 1/2 cup chopped yellow onions
  
• 1 large green bell pepper, seeded and julienne
  
• 1 cup coarsely chopped celery
  
• 1 teaspoon minced garlic
  
• 1/2 pound medium shrimp, peeled and deveined
  
• 1/2 pound cubed boiled ham
  
• 1 (16-ounce) can whole tomatoes, crushed, retaining the can juices
  
• 1 cup chicken or vegetable broth
  
• Salt and cayenne to taste
  
• 2 bay leaves
  
• 1 cup long-grain rice, uncooked
  
• Hot sauce of your choice

Steps

• In a large heavy pot, heat the butter over medium heat until butter is melted.
  
• Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until the onion is translucent and the peppers and celery are wilted.
  
• Add the shrimp and ham. Cook for two to three minutes, or until the shrimp turn pink.
  
• Stir in the tomatoes (with the retained juice) and chicken or vegetable broth.
• Season to taste with salt and cayenne.
  
• Add the bay leaves and the rice.
  
• Cover and reduce the heat to medium-low, stirring only occasionally.
  
• Cook until the rice it is tender and all the liquid is absorbed, about 25 minutes.
  
• Remove the bay leaves and serve.
  
• Pass around the hot sauce!

Makes about 4 servings.

As Justin Wilson would have said "I GARONTEE !!" this will be a good one.