It isn’t too terribly often (or ever) that Chris gets so excited about something in the kitchen that he whips out his iPhone, snaps a quick photo, and Facebooks it. But when he does, I know it’s going to be an extra-special meal.
These are the meals that can’t go long without a mention here, for fear that I’m leaving you out of something really awesome. I’d feel really bad if I did, you see.
My somewhat long commute has led me to develop a cooking tradition, of sorts. Weeknights are now reserved for meals that take less than 1 hour to make, from start to finish. I used to tackle arduous meals on any day, be it Friday with a nice glass of wine at my side, or Tuesday with silence in the house, other than the sounds of my knife tapping the board, piles of vegetables slain and piled high as mountains, and an oven heating up to 350.
Things are different now. Driving 2 hours each day is enough to make you ten times more tired when you get home, no matter how stressful or boring your actual day in the office was. I have to fit in exercise too, (who am I kidding; this is once-a-week endeavor at best right now) writing here, and last but certainly not least, finishing the last season of Castle on Netflix.
This leaves the weekends for the hefty meals, the labors of love, the ones your gramma used to make every day like it was her job. Probably because it was her job, at least it was in my family. This is one of those meals: two hours from start to finish, and every minute is well worth it. And one more thing: the cost of groceries is, too.
This here, my friends, is a gigantic pot of goodness that will feed your whole block, or building, or the two of you for at least a week. And that’s the beauty – all that time is a bargain, when you sit right down and do the calculations. Check it out: 2 hours of work + 10 servings of the most amazing jambalaya on the west coast = 12 minutes per serving. If you roll like I do, and choose to use this dish for another dinner and a couple of lunches, you’ve also cut some kitchen time outta the work week too, which some would consider a bonus.
Now let me tell you about this slice of heaven before you. For starters, there is so much meat in this recipe that you won’t be able to take a bite without it, even if you tried. It is so spicy, in a good way, that you want to pack your bags, hop on a plane, and fly straight to New Orleans to eat everything Creole in sight because you just can’t get enough. It’s more than plenty to feed a crowd, if you want to share, but the leftovers heat perfectly, and I can attest to that wholeheartedly, as evidenced by the bowl I just emptied 4 nights later.
And probably (probably) most importantly – it will make you the most wonderful mammal in your house for at least a couple of hours afterwards. That is, until you start nagging about the dishes…
Chicken & Sausage Jambalaya
Adapted from Bon Appetit, March 2011; serves at least 10
time commitment: 2 hours, half of which is active
12 oz applewood-smoked bacon, diced
1 1/2 lbs linguiça (or other smoked, cooked sausage), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 lb andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 lb smoked ham, cut into 1/2-inch cubes
1 1/2 lbs onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 lb skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
2 T paprika
1 T chopped fresh thyme
1 1/2 T chili powder
1/2 t cayenne pepper
1 28-oz can fire-roasted diced tomaties
1 small can diced green chiles
2 1/2 c beef broth
3 c (19 to 20 ounces) Basmati rice, uncooked
8 green onions, chopped (about 2 cups)
salt and pepper
Chopped fresh Italian parsley
Position rack in bottom third of oven and preheat to 350 F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and ham. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes, chiles, and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 minutes. Uncover pot. Mix chopped green onions into jambalaya and season with salt and pepper to taste; sprinkle jambalaya with chopped parsley and serve.
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