Not only was my husband born and raised in New Orleans, his grandmother was the BEST Cajun cook who ever lived. Stories of her amazing soulful cooking are often shared when the family gets together, and Sean's sister and cousins have done an excellent job writing down her recipes and keeping her spirit alive through the wonderful food they make. Then there's me. Born a Yankee in New York, raised in New Jersey then Florida, spent a decade in New Orleans then transplanted to Southern California for the past (almost) 20 years, I am a woman without a home (or maybe with many homes). My food culture comes both from my mother's expert influence (a combo of Italian American, East Coast fine dining, and classic American cuisine) and my many relocations from coast to coast that have seasoned my own style of cooking. When Sean and I got married, I knew I wanted to learn to cook the food of his family. Thankfully, I've been whole-heartedly adopted by the O'Malleys (and Richards) who have shared their traditions and recipes with me over the years. Some I wouldn't dream of altering, but some were open for a little interpretation. That's where this recipe comes in. Part classic Cajun, part Southern California "healthy," and all delicious, my West Coast Jambalaya will feed your soul without filling out your waistline. I can't say the same about the Cheddar Drop Biscuits, but hey, all things in moderation.
A perfect lunch - West Coast Jambalaya with a Cheddar Drop Biscuit
A debate has raged on since the beginning of time regarding what a "real" jambalaya is. Some say it can't have any tomato and some say it must have tomato. I like to split the difference by adding just a bit of tomato paste. It enriches the flavor without making it taste tomatoey. Trust me on this and don't leave it out.
I usually add chicken breast to this (about 1/2-3/4 lb) along with my sausage, but since I'm rationing my proteins right now, I made it just with the sausage. If you want to add chicken, just shred some poached chicken breast and add it in when you add the sausage to the broth so the flavor will infuse the meat.
West Coast Jambalaya (6 to 8 servings)
Ingredients:
1 tbsp olive oil
1 lb chicken andouille sausage, cut into half-moon shapes (I use Open Nature or Aidells - you can substitute turkey smoked sausage or turkey kielbasa if you can't get the andouille)
6 cups chicken broth, divided
2 cups chopped onions
1 cup chopped bell peppers (any color - I used the frozen three color peppers because that's what I had)
1/2 cup chopped celery (use the tender inner stalks with the leaves if you can)
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cajun seasoning (I use Tony Chachere's - if you don't like any heat, sub with 1/4 tsp dried thyme and 1/4 tsp paprika, if you like it spicy, up the seasoning to 1 tsp)
1 tsp Louisiana style hot sauce (I use Crystal)
1 tbsp tomato paste
1 tbsp Worcestershire Sauce
2 cups long grain rice (I use Uncle Ben's)
3 bay leaves
Fresh chopped parsley and green onions for garnish (I had neither when I made this, but if you have it, it adds a nice freshness to the dish)
Method:
Heat oil in a heavy bottom stockpot over medium heat. Add sausage and brown. Stir occasionally to keep it from sticking to the bottom of the pot. Remove when browned. Add onions, celery and bell peppers. Season with salt and pepper. Sauteé until softened and golden. You want a nice golden brown color because that's what will color your finished jambalaya. Add 1/2 cup to 1 cup chicken stock to deglaze (whatever it takes to get all the goodness off the bottom of the pot), and when it is almost completely reduced, add garlic, tomato paste, Worcestershire sauce and hot sauce. Season with Cajun Seasoning. Keep stirring until it all comes together and the pot is pretty dry, but don't brown your garlic. If you need to add a bit more chicken stock to get anything sticking to the pot now is the time, but let it reduce until you only have a little liquid left. Add rice and stir to coat the rice in the aromatics. Add 5 cups chicken stock, bay leaves and sausage back to the pot. Bring to a boil, then reduce to medium low/low heat and cover. Let cook until most of the liquid is absorbed, 25-30 minutes . DO NOT OPEN THE LID BEFORE 25 MINUTES IS UP! You need the rice to steam and peaking will let out all the good steam. When you can stick a wooden spoon down to the bottom and not see much liquid left, turn off heat and keep lid on for 5 more minutes. Serve with extra hot sauce, Cajun seasoning, and fresh parsley/green onion garnish.
Cheddar Drop Biscuits (makes 8 biscuits)
If you've ever eaten in a certain chain seafood restaurant (you know the one), then you've had the inspiration for these biscuits. Soft and fluffy, cheesy and garlic buttery, those biscuits are the main reason I ever ate there. But now you can make them at home in just a few minutes with just a few ingredients, and they are oh so good.
Ingredients:
2 cups Bisquick baking mix
2 tbsp softened butter
2/3 cup milk
1/2 tsp garlic powder or granulated garlic
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1 tsp dried parsley
1/2 tsp garlic powder or granulated garlic
Method:
Heat oven to 450 degrees. Mix Bisquick and softened butter with your hands until the dry mixture looks like little pebbles. Stir in milk and cheese. Drop by heaping tablespoonfuls onto a baking pan either greased with cooking spray or lined with parchment. Bake 10-13 minutes until golden brown. Add garlic powder and parsley to melted butter, and brush the warm biscuits with the garlic butter mixture. Serve with extra softened butter to make them extra good.
Bon appétit cher!
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