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.
