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La Belle Cuisine
Take Home the True Taste
of New Orleans with More
than 150 Recipes from
Commander's Palace Restaurant
by Ty Adelaide Martin and Jamie Shannon
2000, Broadway Books, a division of Random House, Inc.
rivals gumbo as Louisiana’s quintessential Creole dish. All
a tangy green salad, some garlic bread, and a feisty Sauvignon
It’s a great party dish that you can prepare ahead so you can enjoy
(Now that’s New Orleans.)"
sausage, in 1/4-inch slices
large bell pepper, any color, in large dice
ribs celery, in large dice
small head garlic, cloves peeled and minced
Seafood Seasoning or
any Creole seasoning, to taste
salt and freshly ground black pepper to taste
large tomatoes, cored, peeled, seeded, and chopped
pound medium shrimp, peeled
pound fish fillets, diced
(trout, catfish, redfish, bass, and
would work well)
cups long-grain rice, rinsed 3 times
pint shucked oysters, with their liquor
bunches green onions, thinly sliced
teaspoon hot sauce, or to taste
the butter and sausage in a Dutch oven or heavy-gauge pot over
and sate for about 6 minutes, stirring occasionally. Add the bell
onion, celery, and garlic, and season with Creole seasoning, salt,
black pepper. Sauté, still over high heat, for about 8 minutes, or until
the natural sugars in the vegetables have browned and caramelized.
the tomatoes, shrimp, fish, and bay leaves, and stir. Add the rice,
gently, and add the water. Gently move the spoon across the bottom
pot, making sure that the rice is not sticking. Bring to a boil, then
reduce the heat, cover, and simmer for about 15 minutes or until the
rice has absorbed most of the liquid. Turn off the heat, then fold in the
oysters, cover, and let
sit for about 8 minutes, during which time the
jambalaya will continue
cooking from residual heat.
serve, transfer to a serving bowl, and mix in the green onions.
with hot sauce.
is a very versatile dish, so different combinations of other
will work well in this recipe. If you’d rather use chicken
fish, or if
you’d prefer to omit the oysters, go ahead.
After adding the rice, the less stirring you do the better. You don’t
out excessive starch from the grain. This is not risotto.
simmering, be sure
rice is not sticking to the bottom. If it is,
might need to add a little water
or reduce the heat.
If no andouille is available, [andouille
is always available!] another
smoked sausage may be substituted.
in New Orleans, while researching the derivation of jambalaya and gumbo,
could I encounter dueling newspaper editorials on the subject. Imagine the
major newspaper in any other city devoting valuable space to the argument
of whether jambalaya is of French or Spanish origin.
’There is no need to make the difficult stretch to Spanish when the
French heritage of jambalaya is obvious,’ said one writer, quite
Various pronunciations of jambalaia, jabalaia, jambaraia are all said to
of rice and fowl. Others say ‘alaya’ is from an African
language and means ‘rice’.
And yet the similarities with paella, minus
the saffron, seem obvious. Jambon is
French for ‘ham’, and was a
common ingredient in early versions.
But the fact that we are still publicly arguing about it is what I love.
dismay of some, it seems to me that the jambalaya we eat today has
multiple ancestors, but I hope the battle over just that wages on.”
Featured Archive Recipes:
An earlier version of Commander's Jambalaya
Emeril's Crawfish and Sausage Jambalaya
Hoppin' John Jambalaya (for a crowd)
Michele's New Orleans Shrimp Jambalaya
More Lagniappe Recipes!
More Commander's Palace Recipes
Do you know what it means
to miss New Orleans?
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