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We're interested in quick one-pot meals this summer, when all we want to do is go play outside (at least when the thunderstorms aren't passing through). They're simple, delicious, and make for excellent leftovers to bring in to work for lunch for the next few days.
We're not from down South, being native New Yorkers ourselves, but we wish there were a NewOrleansist so we could challenge them to beat our jambalaya recipe or stuff themselves trying.
Jambalaya
Bacon grease
1 1/4 lbs boneless chicken breast, cut into bite-size chunks
1/4 lb andouille sausage, cut into bite-size chunks
2 large onions, coarsely chopped
3/4 bunch celery, coarsely
2 bell peppers, coarsely chopped
14 oz can fire-roasted tomatoes
3 bay leaves
1/2 tsp dried rosemary
3 fresh sage leaves, chopped
1/2 tsp dried thyme
1 tbsp dried hot Hungarian paprika
3 C chicken stock
1 C basmati rice
Salt and cayenne to taste
In a heavy-bottomed saucepan, sear the meat a deep brown in bacon grease, then remove the meat and set it aside. Add in the onions and brown them until they are nice and dark. Scrape the bottom as you go, and be careful not to burn those tasty brown bits.
Add the veggies and spices and cook for 15 minutes or so, then add back the meats.
Add the rice and chicken stock and simmer until done, adding more water if necessary.
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Well, I am a New Orleanian and I have to say your stab at the cuisine of my homeland looks pretty good. I would cut the bay leaf down to 1 and use fresh tomatoes (never, ever use canned), roasting them yourself. Other than that, laissez les bons temps rouler.
Thank you, #1! We usually use only one bay leaf for meals this size, but because the cooking time is so much less than it is for, say, our tomato/meat pasta sauce, we added extra bay leaves to make up for the decreased infusion time.
We also tend to agree with you about fresh tomatoes, but with only a brief sunny break predicted between thunderstorms, we weren't ready to waste any more time than necessary indoors this week.
I can't be the only one who's hesitant to make a recipe with bacon grease as the first ingredient, can I?
I mean, not that it wouldn't taste good, of course, but just for health concerns.
Mmm bacon grease. At least we'll die happy?
While I understand the aversion to the hog renderin's (mmmm hog renderin's), one must remember that in my beloved city we routinely put away such decadant treats. The french-fry po' boy (french-fries and brown gravy on french bread with cheese, mayo, lettuce, and tomato) and turducken (turkey, stuffed with a duck stuffed with a chicken stufed with stuffing). Oh how I miss the deep-fried roast beef po' boy at Jacques-Imo's (6 inch roast beef on french bread, battered and fried) and the peanut-butter burger at The Fatted Calf (just what it sounds like, cheeseburger with patty marinated in peanut butter overnight and topped with bacon.) I also miss the Ponchatoula Strawberry Festival (or incestival it would seem, from the denizens of the town. The crazy God-Warrior lady from television's Wife-Swap is from Ponchatoula.) Abita brews 200 kegs of strawberry beer to be sold only at the festival and they have strawberry wine and deep-fried strawberries. Sorry for waxing so nostalgic; it's not like NY doesn't have great food, your pizza (Totones), bagels (La Bagel Delight), and calimari (just about everywhere) can't be beat. Cheers.
why is there no NewOrleanist? or Nolaist as it were. Can this happen? As a New Orleanian I'd love to see it exist.
Gothamist, enough with the food photography already! Every picture you post looks like something my cat hacked up...
#7- Spot on. Every food porn pic i've ever seen on Gothamist makes me NOT to want eat whatever they are showing. The peanut butter and the butter burgers last week were also disgusting just to name a couple of recent examples.
dammit #7, I was just going to say that! i immediately thought cat vomit.
i just threw up a little in my mouth.
I'm from New Orleans too, and live now in Brooklyn. Your ingredients sound good, and I can't speak to the taste, but the dish looks too... wet. (Perhaps that's what folks are referring to when they say "cat vomit.") Real jambalaya becomes almost brown because you cook the vegetables and meats and rice so much they mix together and start to almost caramelize. It doesn't look like that happened here. Also, I question your use of basmati here, as medium or long grain rice would probably hold up better to the long cooking process. Perhaps it's the basmati that makes this dish look so slimy?
Come on, you guys. This is nowhere near as bad as the Walnut Chicken.
Your peach cobbler looks like throw-up.