Cooking with Danny: Jambalaya and a Cocktail

Dan Pneuman, Staff Writer

Jambalaya is a rice dish that has a million variations. It originates from Cajun country, influenced by the mixing of the Spanish, French and Creole cultures. I adapted this recipe after tasting jambalaya at a soul food restaurant in the French Quarter, New Orleans—the amazing tastes of which I am still striving to best. My recipe varies from that one, however, with the addition of Mexican spices like Adobo and chipotle peppers. You will enjoy its multiple layers of flavors every time you bite into an Andouille Sausage or a forkful of caramelized vegetables. Enjoy!

1 lbs. shrimp, detailed and deveined
2-3 lbs. chicken thigh, chopped
1 package of Andouille Sausage, chopped diagonally
2 cups celery, chopped
2 red peppers, diced
2 green peppers, diced
3 yellow onions, diced
2 cloves of garlic, diced
7 oz canned chipotle chilies in adobo sauce, diced
Red pepper flakes to taste
Cayenne pepper to taste
(Red and cayenne peppers may be substituted with premade Cajun seasoning)
Adobo to taste
1/2 cup of fresh parsley, chopped
1/2 cup of fresh thyme, destalked and chopped
6 cups rice
8 cups chicken broth
vegetable oil (as determined by size of pots)

Caramelize the vegetables (excluding chipotles) in vegetable oil on medium heat until brown. Stir often. Allow to cook for 15-20 minutes. (Be sure to use the widest pot you have available—if you use a narrow pot, you will need more oil to properly caramelize your vegetables, which detracts from flavor.) Add all of the meat and shrimp and continue simmering for another 15-20 minutes, stirring often. Add more oil only if necessary. Halfway through cooking the meat and shrimp, stir in chipotles, spices and seasonings. When the meat and shrimp are sufficiently browned (the browner, the greater the smoky flavor), stir in chicken broth and rice. After the chicken broth starts boiling, taste to make any additions of spices or seasonings. Reduce to low heat, cover and simmer for 20-30 minutes until rice is soft and broth has been boiled away. Enjoy!

Dissident’s Hurricane
This famous drink is from New Orleans. If you go to Bourbon St., you will find this served in every bar, frozen or on the rocks. It is thick, fruity and packs a punch!

2 shots light rum (Barton’s is the cheapest option, and tastes fine)
2 shots dark rum (Barton’s)
6 oz pineapple juice, or fill half of the rest of whatever sized glass you’re using (canned pineapple juice by Goya is best)
6 oz passion fruit juice, or nearly fill the rest of whatever size glass you’re using (if this cannot be found, cran-apple juice may be substituted)
Grenadine or passion fruit liqueur to taste

Shake mixture in ice, and pour out into glass, or blend with ice for a frozen hurricane. Finally, add 1 slice of lime and 1 slice of orange, and you’ll have yourself a hurricane.

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