Jambalaya

Father’s Day will be here next Sunday, the 19th. This is a day to barbecue at home with the family. This recipe is a spicy addition to any barbecue.

Jambalaya is a Southern tradition, which has become the best known rice dish in America. When the early Spanish settlers came to New Orleans, in the early 1700s, they brought with them the recipe for their famous paella. Since the ingredients for paella were not to be found in South Louisiana, their recipe was quickly adapted to the local products at hand. Oysters and crawfish replaced clams and mussels in the recipe. Andouille sausage took the place of ham and the new dish emerged from the paella pans of the Spanish. The main ingredient in the dish was rice, the dish named “Jambon a la yaya.” Yaya is the African word for rice and there is no argument that the “black hand in the pot” had a tremendous influence on Jambalaya. Today the dish is made with variation and with whatever is available. The most popular combination, however, is pork, chicken and Andouille.

Jambalaya base

_ gal cooking oil
2 tbsp Worcestershire sauce
1 lbs Tasso, diced
_ cup Creole seasoning
1 lbs Andouille, sliced
_ cup celery, chopped
1 tsp black pepper
_ cup garlic, chopped
2 cups onions, chopped
3 tsp Tabasco
_ cup Bell pepper, chopped
_ cup jalapeños, chopped
2 lbs tomatoes, chopped
1 chicken, boiled and deboned (reserve 5 cups of chicken broth)
Kosher salt and cayenne pepper to taste
3 cups long grain rice

Method:

In a large heavy roasting pan, heat the oil over medium high heat. Sauté the onions till caramelized, 5-10 minutes. Add the tasso and Andouille and stir fry for an additional 10-15 minutes. Add the remaining vegetables bell peppers, celery, garlic, and jalapeños. Continue cooking all vegetables until well caramelized; however, be very careful as the vegetables will tend to scorch since the pot is very hot. Scrape the bottom often as not to burn the mixture. Add the tomatoes and the Creole seasoning. Cook 10 minutes to incorporate the tomatoes. Add the chicken stock and bring to boil. Adjust the seasoning with the Tabasco, Worcestershire, cayenne, salt and pepper. Reduce to a simmer and add the rice. Cover and cook for 30 minutes or until the rice is done. Stir once after 20 minutes of cooking.

Yields 10 servings

Yellow Bell Pepper Coulis

2 each yellow bell peppers
_ cup shallots, chopped
_ cup yellow onions, chopped
1/8 cup garlic, chopped
2 tsp unsalted Butter
2 tsp olive oil
1 cup Chardonnay wine
Salt and white pepper to taste

Place yellow bell peppers on a hot grill to blacken the outside. Place in a bowl covered in the refrigerator until the peppers cool and the skin becomes loose. Scrape the outside of the skin off the peppers until only the meat is exposed.

In a saucepan cook the peppers, shallots, onions and garlic in olive oil and butter, until all of the vegetables are soft. Add Chardonnay and bring top a boil. Reduce and simmer for 10-15 minutes.

Blend the sauce and strain. Season with salt and pepper.

Set aside and keep warm.

Grilled Chicken Breast on a bed of Jambalaya Rice and a Yellow Bell Peppers Coulis

Rub chicken breast with a olive oil, basil salt and black pepper mixture and place on a hot grill until outside of the breast is marked. Place in the oven to finish the cooking process, 10-15 minutes.

Place jambalaya rice in the middle of the plate, arrange the chicken breast on top of the rice, circle the sauce around the breast and garnish the plate with your favorite green vegetables such as asparagus, or Asian snow peas.

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David Spitzer is the executive chef of the Dai-Ichi Hotel Saipan Beach.