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Fat Tuesday Jambalaya

March 4, 2011

With winter falling away behind us (or, at least most of us), SoupAddict is definitely in the mood for some celebration. And it really should be no surprise to learn that a food centric holiday like Fat Tuesday is right up SoupAddict’s alley. A big pot of jambalaya with a side of King Cake sounds like a perfectly reasonable way to spend the afternoon, yes? I thought so.

A side note about King Cake—totally unrelated to the recipe here. I used to work for a company that decided to fix its tremendous office culture challenges with monthly office parties. Departments were forced volunteered to pick a month and arrange festivities for a day, from lunch to door prizes to bonding activities and contests. As painfully, hilariously and accurately depicted in “Office Space,” these parties were awkward and uncomfortable, and almost always scheduled in proximity to a budget-critical deadline (which made taking time away from projects to shuffle around the cafeteria all the more painful). (One party actually had the CEO’s secretary taking attendance. Kind of a “1984” situation: “You will attend, and you WILL have fun! Or else!”)

Anyhoo, the party in the month of Mardi Gras that year was hosted by one of the hipper departments, so, at least it was a given that it wouldn’t be a disaster. Oh, it was still awkward, and some definite Mardi-Gras weirdness surfaced from seemingly normalish people (even without alcohol), but all around, not bad.

Towards the end of the alloted party time, I went back to get a slice of King Cake.

King Cake is a sweet, festive pastry, distinctively decorated in purple, green and gold, then draped with beads, that I always associate with good times and pleasant memories. But not this time. I walked into party central to find a wall-length counter positively littered with King Cake corpses. The hosts had bought about a dozen or so large King Cakes—far too many, bless their hearts—which were delivered in pizza boxes and lined up along the wall. The leftover cakes were demolished, smooshed, smeared and mangled, as greedy hands had torn off pieces without regard. The concept of cutlery had been totally lost to the revelers. Icing, filling, crumbs, everywhere. Box after box of purple, green and yellow wreckage. Like the victims of a bakery shooting squad.

Oh, God, I can still see it when I close my eyes.

It was a horrible sight for a foodie to witness. If I had taken a picture, I’d submit it to CakeWrecks.com. Believe it, it’s true.

And since then, I haven’t been able to look at King Cakes with the same affection. Oh, I still bake a King Cake for Mardi Gras, but my eyelid develops a tic as a result. Is it too late to sue for emotional distress? What’s the statute of limitations on King Cake trauma?

The end. Now back to regular programming.

Jambalaya starts with the Creole Trinity: onions, peppers and celery. Lots of celery. No self-respecting NOLA dish would dare show its face at the table without it. Rex would not approve.
Chicken, sausages and shrimp go together like peas and carrots. Believe it, it’s true. Do you want to healthy it up? SoupAddict’s all for that. You’re already good with the chicken and shrimp and veggies. But … IMHO … spicy andouille sausage is non-negotiable. So, use smoked turkey sausage instead of regular smoked sausage or kielbasa. It’ll be fine. SoupAddict promises.
The Creole Trinity in action. If you close your eyes and breathe deeply, you can almost smell the aromatics doing their thang. Oh, Smell-o-Vision, where are you when we need you?
Use a long grain, chewy rice for best texture. The dish’s hour-long cooking time provides plenty of wiggle room to use any rice you want, even this awesome 45-minute Texmati. Don’t add the rice until it’s cooking time coincides with the end of the one hour. Why not add the rice with the stock, you ask? One word: mush. Not all rices turn out mushy over a long cooking time, but unless you understand the nature of the rice you’ve selected, why take the chance? Don’t overcook it, and you’ll be fine. Mushy rice on Fat Tuesday? No way.
Isn’t it beautiful?
This dish goes perfectly with cornbread. And SoupAddict won’t tell if you wash it down with a classic Mardi Gras Hurricane.

Fat Tuesday Jambalaya

Makes 6 generous servings

1 lb. chicken breasts, cut into rough 1/2 pieces
1/2 lb. andouille sausage cut into thin slices or removed from casing and crumbled
1/2 lb. shrimp, peeled and deveined
1 tablespoon canola oil
3 tablespoons butter
1 large onion, chopped
2 green onions, chopped
1 large red bell pepper, chopped
1 small green bell pepper, chopped
4 ribs celery, chopped
1 tablespoon Creole seasoning, divided
2 14-1/2 oz cans chicken broth (or 2 cups of homemade stock)
1 cup of water
2 teaspoons fish sauce (optional)
2 cups rice
2 bay leaves
8 oz. smoked sausage (fully cooked) sliced into 1/4″ half moons
1/2 teaspoon thyme or one large sprig fresh thyme, leaves removed, stem discarded

Place oil in large Dutch oven over medium heat. Add the chicken and andouille sausage and cook until browned. Remove meat to a bowl.

Add butter to the pot and scrap up any brown bits that formed while cooking the meat. Add all the veggies (onions, peppers, celery) and saute until softened, about 6 minutes. Sprinkle Creole seasonings over vegetables and stir to combine.

Add chicken stock, water, fish sauce and bay leaves. Bring to a boil, then reduce heat to maintain a good simmer. Add the reserved meat and the smoked sausage and cover the pot. You want to cook the jambalaya for a total of an hour from this point.

Check the package directions on your rice, and, calculating backwards from an hour, add the rice to the simmering jambalaya to coincide with the completion of cooking time. Cover. Check the jambalaya frequently, stirring only minimally, and add water a little at a time if the mixture seems too clumpy or pasty. It should not be soupy, but it should also not be a sticky ball of stuff. Add the shrimp 10 minutes before the end of cooking. After the shrimp have pinked up and turned opaque, turn off the heat and allow the jambalaya to rest for 10-15 minutes.

Taste and adjust seasonings, adding salt and pepper or more Creole seasonings, if necessary. Remove the bay leaves before serving.

This dish can be made ahead and refrigerated. Reheat, adding liquid if necessary. Makes great leftovers and work-week lunches.

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17 Comments
  1. March 4, 2011 9:35 am

    I probably watched Office Space once a month when I was in college…so your story, and its corresponding movie reference, was a great way to start my Friday! Yayyy Fat Tuesday.

  2. Susan Becker permalink
    March 4, 2011 9:40 am

    I know what’s on the menu this weekend. Thank you! 🙂

  3. March 4, 2011 11:42 am

    Those parties do sound SO awkward. Yikes. Reading stories like that, I thank my heavens that I work in an office alone. With nary a co-worker. At first it wigged me out a little, but I’ve really come to enjoy the silence and peace.
    Anyway! The jambalaya looks fab. Question–are you talking about Asian fish sauce here? Because I’m totally up for adding that, if that’s what you mean.

    • SoupAddict permalink
      March 8, 2011 10:51 am

      Hi Jenna,
      Definitely Asian fish sauce (the stuff that comes in a bottle). Which reminds me, I must order more as I just ran out….

  4. March 4, 2011 2:32 pm

    Thanks for your nice comment on my blog, I see you made the cheesy bread as well, it was pretty good, I think. I like your SoupAddict logo, very nice as well as your jambalaya. I would love a bowl of this and great photos as well;-)

  5. March 4, 2011 2:45 pm

    YUM! I want to be eating this right now. I’m in the midst of planning a trip to New Orleans this summer and this is just making me more excited!

  6. Teresa permalink
    March 4, 2011 5:30 pm

    Until a few years ago, I’d never heard of King Cake. At a company I used to work for, an American supplier shipped us some one year. No one knew what to make of it! It sent us all scrambling to our desks to consult Google! We really enjoyed it, especially once we understood it. Your story is funny and horrifying in equal measures!

    Your photos and recipe for jambalaya look wonderful – I may have to add another NOLA Mardi Gras tradition to my culinary to do list.

  7. March 5, 2011 9:40 am

    The jambalaya looks wonderful, but your story about the horrific attempts at office solidarity had me both laughing and a little horrified. Team bonding exercises. Office parties. Family picnics. Awkward group outings (do I really want to go on a river cruise with 20 people that I work with all day????) Any forced attempt to become BFF’s in the office are the things that my worst nightmares are made of.

  8. Kelly permalink
    March 6, 2011 3:11 pm

    How much rice?

  9. Kelly permalink
    March 6, 2011 3:29 pm

    and when do I add the meat back in?

    • SoupAddict permalink
      March 6, 2011 4:21 pm

      Corrected, thanks!

      • Kelly permalink
        March 6, 2011 7:49 pm

        Thanks- I added the meat at the right time, but only put in 1 1/2 cups of rice- but it turned out delicious! It was a big hit.

  10. March 7, 2011 4:03 pm

    I spent all day Saturday sitting on my couch watching “Create” network talk about LA food….

    I’m going to a food and wine festival in New Orleans in May and can’t wait to get my hands on some cajun food…beignets..oh my!

    Thanks for the recipe, now I can start my New Orleans food festival a little earlier!

  11. Nancy permalink
    March 8, 2011 9:21 am

    I may have missed it, but how much shrimp?

    • SoupAddict permalink
      March 8, 2011 10:48 am

      Hi! About a half a pound, or to your preference.

  12. Nancy permalink
    March 9, 2011 10:58 am

    Made this last night and it was delicious! It is being entered into an office Jambalaya Cook-Off tomorrow. Hopefully, it won’t be as ackward as your office party…

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