Louisiana Jambalaya Creole’
LOUISIANA JAMBALAYA CREOLE’
One of my favourite jobs back in the early eighties was chef for a turn of the century musical called One Mo Time. I took on this position because it gave me a chance to be in New York and it was something I wanted to add to my repertoire. While there I was to be mentored by Sara Waxman and introduced to Chef Paul Prudhomme well known for his avant-garde approach to Creole Cuisine and the art of blackened grilling Louisiana style.
The producers of this musical wanted to have an authentic Creole style menu that would compliment this dinner theatre musical play.
In NY they introduced me to Chef Paul and the cast of the play which was then playing at the famous Village Gate Off Broadway on Bleeker Street.
The creators of the play were the famous producers directors Art and Bert Dulugoff brothers along with managers Pat Kinney and Jerry Wexler who were very well known producers in the music industry, mover shakers from the big apple.
They demanded that the food be as exciting as the show itself to be successful. I trained hard on these recipes. Fit all 24 hours for three days learning and cooking with tons of shopping for ingredients. Now I meet the cast members, These performers were all from New Orleans and were well rehearsed after touring with the show for several years. The lead singer was a beautiful lady singer named Sylvia ‘Kuumba’ Williams and she had a sweet powerful voice that made you pay attention to what she was singing. They had many synopsis’s on what food to serve and when. I put on 10 pounds immediately. During the show rehearsals, while dinner was being eaten she would sing this one number called The Kitchen Man. Originally sung by Bessie Smith. I would have to come out into the theatre nightly in my kitchen whites and stand close by the stage to be part of the act. She would look deep into my eyes and sing this sexy song like I was her man that satisfied her every craving. The audience loved the song while enjoying the Creole Louisiana Jambalaya that I prepared as the main entrée with the Carmel Beignets ending.
The Kitchen Man stuck as my food moniker since then and as the show ended its run in New York and Toronto and I had learned how to prepared many traditional Creole dishes since and here is a simple version of Creole Louisiana Jambalaya for you to try.
You will need.
1 cup long grain brown rice.
1 cup V8/Clamato
1 cup non salt chicken stock
1 cup chopped white onions
1 cup chopped green pepper.
1 small chili pepper or pinch of cayenne [optional]
2 smashed cloves of russian garlic
1 the cup fresh cut okra.
1 cup of stewed tomatoes
1 tsp. kosher salt.
1 tsp. black pepper.
1 Bay leaf.
1 tsp. file gumbo [dried sassafras]
6 chicken thighs or whole wings
9 oz. piquant skinless chorizo sausage cut into 1 in. pieces. [your favourite will do fine].
12 16/20 gulf shrimp in shell rinsed well with back split and cleaned. Crawfish if you can get it.
In a large deep oven proof dish place rice and liquids.
Stir in the chopped vegetables and garlic and bay leaf.
Arrange the tomatoes on the surface.
Place the chicken thighs and the sausage in a circle pattern.
Sprinkle the seasonings over the chicken and sausage.
Bake on the middle shelf at 375 for 45 minutes or until the rice is al dente.
Remove from oven and place the shrimp pushing the tails down into the rice mixture
between the chicken and sausage pieces.
Continue to bake for 15 minutes more.
Remove from the oven, let rest for a couple of minute.
Place a portion of rice in a heated rimmed bowl and top with one chicken, two shrimp and three pieces of sausage.
Serve with warm buttered dinner biscuits and enjoy! [Makes 6 servings]
