Jambalaya

A favorite dish of many, jambalaya is a melting pot of cultures. Taking its roots from West African jollof rice, combined with a French influence (likely the tomatoes) and the Spanish paella, you get a rice dish with great flavor and rich history.

Some food historians split jambalaya into two main types; cajun, made without tomatoes and more meat focused (chicken or game) and creole style, adding in tomatoes, sometimes adding shrimp or crawfish.

What both versions agree on is the ‘trinity’ of vegetables- celery, onion and green pepper, as well as andouille sausage. My version here more of the creole style, using chicken thighs and sausage as the meat base cooked in a spice-tinged tomato sauce. Add or substitute shrimp as well, just add them in the last 5 min of cooking. Enjoy!

Ingredients:
1.5 boneless, skinless chicken thighs (about 8)
3/4 pound precooked andouille sausage, sliced into rounds
1 onion, diced
2 stalk celery, diced
1 bell pepper, diced (green is traditional)
2 garlic cloves, minced
2 tsp dried oregano
2 tsp dried thyme
1/4 tsp cayenne pepper
1 bay leaf
1 tbsp tomato paste
2 cups white rice (basmati or other long-grained rice)
1 can crushed tomatoes
1 cup chicken stock (or water)
Hot sauce (optional)
Scallions (sliced)

Procedure: 
Preheat oven to 375 degrees
In a large oven proof pot on medium heat, brown the chicken 6-8 min on both sides. Remove and set aside.
Add sausage and brown all over, about 5 min. 
Add in onion, celery and peppers. Cook 5 min. Add garlic and cook 2 min.
Add spices and tomato paste. Stir. 
Add rice and stir to combine. 
Add in tomatoes and stock. Stir to combine. 
Cover and place in oven for 45 min. 
Remove and rest 5 min. 
Serve with scallions and hot sauce.

Pair with…
There are lots of choices to enjoy with this recipe, both beer and wine. Focusing on wine, a light red or white can both work here. I am of the opinion with white wines that if you’re not sure what to have, Sauvignon Blanc is always a great choice.

This week we are featuring a Sauv Blanc from California’s Merriam Vineyards. This Russian River-sourced wine is a rich wine, owing to 14.4% alcohol, but is beautifully balanced by crisp acidity, citrus notes and a clean mineral finish.