Recipe of the Week: Jambalaya

Each region in the United States has deep cultural roots, and because of that, the country is chock full of different cuisines. Today, we are going to take a deep breath and savour the tasty, tantalizing, and tempting food of the Southeastern US. So, grab a cool glass of sweet tea and “Laisser les bons temps rouler!” (Let the good times roll!)

I got the following recipe for Creole Jambalaya from a cookbook that is clearly much older than I am. I found it at a used book sale years ago, and it’s missing the front cover and the first 50 pages. So, if anyone knows where this recipe may have come from, please let me know so I can give credit where credit is deserved!

Creole Jambalaya
Serves 4-6

1 ½ cups long grain rice
1 tbsp butter
1 thick slice ham
½ lb Creole sausage
1 cup shrimp, cooked
1 white onion, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
1 sprig fresh thyme
2 bay leaves
1 pinch ground cloves
1 tbsp minced garlic
1 tbsp minced fresh parsley
3 cups beef stock
Cayenne
Salt and pepper to taste
½ cup chopped shallots

Dice ham. Fry with shrimp and sausage in the butter. Fry for 10 minutes and add the onions, green pepper, and tomatoes. Cook for 5 minutes and add the herbs, garlic, parsley, and beef stock. Boil for 20 minutes. Add cayenne, salt, and pepper. Add the rice and cook until rice is almost done. Add the shallots. Cook a little longer and let stand 10 minutes before serving.

Next stop on our road trip: Mexico! Is there anywhere specific in Mexico that you’d like to be featured on Food Freeway? Let me know!