I have celebrated Mardi Gras four times in New Orleans, three times because I had a rugby tournament to participate in (thank you N.O. Halfmoons!) and once when I was doing post-Katrina community work. There is so much about New Orleans to love. Due to the more lenient French occupation, there was some fabulous cultural mingling going on that led to an abundant Creole and Cajun (Acadian descended) population. In honor of Fat Tuesday I made some jambalaya.
There are a few basic things to Creole and Cajun cooking. First, they usually involve a roux base (we won't use one here) and rice. Cajun cooking often occurs while using a single pot. Another staple of Louisiana cooking is use of the "trinity," which consists of bell peppers, onions, and celery. The ingredients are finely diced and added to almost all dishes, similar to a French mirepoix.
1/2 cup cooking oil
3 cups onions, chopped
1 cup bell peppers, chopped
3-5 crushed garlic cloves
3 teaspoons salt
1 1/4 teaspoons cayenne pepper
1 tsp paprika
1 lb smoked sausage (such as andouille), in 1/4" slices
1 1/2 lb chicken, in 1" cubes
3 bay leaves
3 cups medium-grain rice
6 cups water
1 cup green onions, chopped
Heat the oil in a large pot or Dutch oven on medium. Add the onions, bell peppers, garlic, 2 teaspoons of the salt, 1 teaspoon of cayenne, and the paprika. Brown the vegetables, stirring often until they are caramelized, about 20 min. Scrape pot to loosen and add the sausage. Cook for about 15 minutes, making sure to stir often and scrape the bottom and sides of the pot. Remove the contents to a bowl.
Season the chicken with the remaining salt and cayenne pepper. Add the chicken and bay leaves to the pot. Brown the chicken for about 10 minutes, still scraping the pot to loosen any brown parts. Add the cooked sausage, onions, and bell peppers back to the pot.
Add the rice and stir to incorporate the ingredients fora couple of minutes. Add the water, stir, and cover. Cook over medium heat for 30 to 35 minutes, without stirring,until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for a few minutes. Remove the bay leaves. Stir in the green onions and serve.
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