New Orleans is famous for a lot of different meals – chief among them is the traditional rice dish known as Jambalaya. While various ingredients in Jambalaya can vary from chicken, sausage, seafood, or any mixture of the three, the bold flavor and perfect spice is always present. The Dictionary of American Food and Drink states that the dish was born late one night when a traveler arrived at a New Orleans Inn long after dinner had been served. According to the story, the inn’s cook, a man named Jean, was told to “balayez,” or “throw something together” to feed the man. The results were delicious and the name later evolved to “Jambalaya.”
NEW ORLEANS STYLE JAMBALAYA
2 pounds smoked sausage, 1/4 inch slices
1 large diced onion
1 medium diced green pepper
4 stalks celery, diced
1 clove garlic, diced
3 cups white rice
1 package dried onion soup
2 tablespoons Tabasco
2 tablespoons Worcestershire
Dash cayenne pepper
Salt to taste
5 cups water
Cook sausage until browned. Add onion, pepper, celery, garlic, and saute’ until tender. Stir in rice, soup mix and seasonings. Add water and cook until rice is tender, about 45 minutes.
Serves 6.
