TASTE OF THE BAYOU

Me oh, my oh! If you’re not singing and swaying to Hank Williams “Jambalaya (On the Bayou)” while cooking this jambalaya recipe, well, why not? Hearty, homey, and jumping with flavor, jambalaya is as celebratory as the song Williams wrote in 1952. He came up with the bouncy composition while listening to Cajuns talk about food on the bus. Our recipe, with fresh herbs and cayenne, plenty of andouille, shrimp, garlic, and the requisite tomatoey sauce, does Hank and those bus riders proud. Laissez les bons temps rouler!

INGREDIENTS

FOR SPICE BLEND

• 1 tsp fresh oregano leaves, snipped fine
• 1 tsp fresh basil leaves, snipped fine
• 1 tsp fresh thyme, leaves only
• 1 Tbsp each, onion powder and garlic powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp finely ground sea salt
• 1 tsp fresh-cracked black pepper

FOR SAUSAGE

• 2 tsp olive oil
• 1 1/2 pounds andouille sausage links, sliced on bias into 1/2 inch rounds
• 1 1/2 pounds chorizo sausage, in casing
• 1/2 cup water

FOR SAUCE

• 2 Tbsp olive oil
• 1 whole head garlic; all cloves peeled and minced
• 1 large white or yellow onion, peeled and chopped to medium dice
• 3 ribs celery, cleaned and chopped to medium dice
• 1/2 cup water
• 1 1/2 cup freshly pureed tomatoes OR canned low-sodium tomato puree
• 2 bay leaves
• To taste: 1 to 2 tsp hot sauce and 1 to 2 tsp Worcestershire sauce

FOR SHRIMP

• 2 pounds fresh, headless, tail-on shrimp, shells removed

FOR RICE

• 2 cups uncooked rice
• 1 Tbsp olive oil
• Water, as needed according to rice package instructions

FOR OKRA

• 2 tsp olive oil
• 3 cups fresh okra, tops and tips trimmed and discarded, okra sliced in 1/4 inch rounds

GARNISH

• 3 green onions, sliced fine on the bias
• Hot sauce to taste

METHOD

MAKE SPICE BLEND Combine all spice blend ingredients in bowl. Set aside

PREPARE SAUSAGE: In heavy skillet over medium heat, brown andouille sausage slices 3 minutes on each side. Remove to a platter. Set aside. In same skillet over medium heat, add the chorizo sausage, leaving it in casing. Add water. Cover skillet and steam sausage 10 minutes until done. Discard water. Cool chorizo. Remove casing from chorizo and crumble into large chunks, adding these to the andouille platter. Set aside.

PREPARE SAUCE AND STEW In the same skillet over medium heat, warm the olive oil. Add the chopped onion, garlic and celery. Sauté until beginning to soften. Add spice blend. Sauté one more minute. Reduce heat to low, add water, tomato puree, and bay leaves. Simmer for 10 minutes. Add shrimp. Simmer another 10 minutes until shrimp is cooked through. Add hot sauce and Worcestershire sauce to taste. Adjust seasoning with salt and pepper. Add reserved andouille and chorizo. Turn off heat. Set aside, covered.

PREPARE OKRA In medium skillet, warm olive oil and cook okra until bright green, tender but firm. Stir into reserved jambalaya stew.

PREPARE RICE Add rice and oil with water (amount specified on rice package) to rice cooker or pot. Follow rice package directions to prepare rice to doneness. Fluff rice with fork.

TO SERVE Spoon jambalaya over servings of rice; sprinkle with green onion. Serve with hot sauce.