Who Dat? Alright football fans…the baseball guy is here to bring some of his temporary mojo to the rooting interests of Saint’s fans. As you may remember quite clearly, I posted those chicken recipes that may (or may not) have been partially responsible for the Yankee triumph this spring. I have spent some significant time in New Orleans over the past few years and have come to love that city, it’s people and especially their food. Here is a great Super Bowl recipe for your party this weekend…whether or not you have a dawg in the fight.
Today I am posting a recipe by the late, great Maude Ancelet, a most honored and documented creator of Cajun foods. Her recipes have been recorded by the Smithsonian to preserve the techniques of true Cajun cuisine for posterity. I had the honor of meeting her son, Sir Barry Ancelet, a decorated scholar of Cajun and Creole traditions. I bore witness to the traditions and foods of his family at an annual party held at his home last month. Here is an Ancelet family recipe from Maude’s book Vivre pour Manger. If this does not bring the Lombardi Trophy to the Crescent City…not sure what will. Geaux Saints!
Chicken and Sausage Jambalaya
3 lbs. chicken, cut up
1 lb. fresh pork sausage
1/4 c. oil
2 onions, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 tsp. oregano
1 bay leaf
green onion tops and parsley
5 cups water
1 lb. raw rice
salt and pepper to taste
Cook chicken and sausage in oil until brown. Remove meats from from oil and add onions, pepper, celery and garlic. Saute well. Add water, rice, salt, pepper. Add the chicken and sausage. Bring to a boil, cover and reduce the heat to simmer until the rice is tender and water is absorbed. Add green onion tops and parsley. Keep covered and let steep awhile before serving, but do serve piping hot.
Sunday Saucer
17 Comments
February 2, 2010 at 7:29 pm
Thanks for this tribute to Maude, but I do have to make one correction. She ALWAYS said to serve everything “piping hot.” That errant “not” in the last sentence probably has her spinning in her grave. Check page 61 of her cookbook. Thanks.
February 2, 2010 at 7:42 pm
Oops…sorry Caroline…corrected. Thanks for the pick up and of course your hospitality and for opening your home to me and my ever present camera. The photos are still being sorted through but I’ll be sure to send you some when I am finished.
Andrew
February 3, 2010 at 3:37 pm
Is she talking about removing the sausage from the casing and then browning?
February 3, 2010 at 4:05 pm
Yes. Remove from the casings, crumble and brown.
February 3, 2010 at 7:03 pm
Wednesday
February 3, 2010
God bless you, Son. Miz Ancelet would be proud.
Thought you’d like to know that they’re selling a
Tee-shirt in “The City that Care Forgot” with a
great take on a popular fundamentalist evangelical
slogan:
“WHAT WOULD ‘BREESE-US’ DO?”
“Geaux Saints,” indeed. “ALLONS -Y !”
JBH – in the City where Drew came out of.
February 4, 2010 at 4:23 am
Not being a rice expert, do we use long rice??
February 4, 2010 at 3:16 pm
Just a tip from — the color (and flavor) jambalaya has comes from browning the meat really well, so make sure you do this in a dutch oven. This seems to work best since the meat will get a deep, rich brown color, and there will be plenty of tasty brown bits on the bottom to scrape up for flavor and color.
And yes, Rose, use long grain.
February 6, 2010 at 2:50 am
What kind of sausage? (I used cut-up sweet Italian.)
How can you fit all of that into like what kind of pan? I had a 14″ frittata pan that I had to cover with two half-sheet pans, filling in the corners with aluminum foil!!!!!
And, dear friend: When did the oregano and the bay leaf go in?
Ok, whatever–it was good. Thanks. (We really liked a nice red zin with it, too) Still smilin’——–Goin’ to bed happy. You do good work.
Alyce and Dave Morgan, Colorado Springs (moretimeatthetable.blogspot.com)
February 6, 2010 at 10:23 am
I wrote the recipe as it appears in the book…to maintain the charm of it’s authenticity…but…I realize that some of it may be confusing. The sausage can be any of you liking..cut up or uncased. The oregano can go in when the vegetables are sauteed and the bay leaf once the water is introduced. I would suggest cooking this in a dutch oven. Thanks.
February 6, 2010 at 2:51 am
ps If you want pics, I’ve got some:) alyce/dave
February 6, 2010 at 10:24 am
Would love to see them.
February 7, 2010 at 4:37 pm
This is a question about the chicken. Do you use a whole chicken and cut it up? Do you use pieces like breasts and thighs with bone in and skin or do you use boneless skinless chicken breast? The later seeming less favorable. Thank you, Jen
February 7, 2010 at 5:14 pm
Yes. Either have your butcher cut it into about 8 pieces…or of course do it at home according to how you like it. I would always use whole pieces, not just breasts for the best flavor.
February 7, 2010 at 7:41 pm
I found your blog through Mark Bittman’s blog and was so excited to make this easy and authentic recipe! It turned out great! Thanks for sharing!
February 8, 2010 at 1:14 am
My pleasure. Please keep reading.
February 8, 2010 at 1:12 am
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March 26, 2010 at 10:23 pm
Too good dude! I enjoyed!!