Happy Saturday!

I have so many recipes to share with you … I’ll start with the Jambalaya I made for the AMA Conference show… or more like a Gumbolaya, as I added okra and file powder (sassafras root).

This one’s really easy and can feed a crowd without much mess. I sextupled it to feed 50 but these quantities should satisfy 6-8:

1/4 cup extra-virgin olive oil

12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces

– I used chicken andouille sausage, pre-cooked but in need of a braising

1 large onion, coarsely chopped

1 red bell pepper, finely chopped

1 (or 2) jalapenos, finely chopped, seeds optional

** The chile pepper membranes and seeds add more heat. They contain more capsaicin than the flesh of the peppers, in varying concentrations, depending on the type of pepper and it’s lifetime on the vine. Chili peppers are of great importance in Native American medicine, and capsaicin is used in modern medicine—mainly in topical medications—as a circulatory stimulant and pain reliever. I believe it works just as well internally, relieving headaches, body aches associated with the flu or anything that ails ya, really!  If you don’t have any digestive issues or a wimpy palette, it’s good medicine!   The same stuff is in pepper spray or Mace, so either wear surgical gloves when chopping or wash your hands thoroughly afterward — and before touching any of your sensitive skin or eyes … or anyone else’s

1 celery rib, finely chopped

2 large garlic cloves, minced

2 cups fresh okra, sliced 1/4 inch thick on the diagona

1/2 tsp each gumbo file, ground bay leaf, ground mustard seed, and paprika

1/4 tsp each black and cayenne pepper, cinnamon, ginger and celery sal

1 1/2 cups jasmine rice

2 cups chicken stock or low-sodium broth

1 1/2 cups water

1 thyme sprig

Salt and freshly ground pepper

1/2 pound tilapia (or lump crabmeat, if you wanna splurge)

1/2 pound medium shrimp, peeled & deveined (tails optional)

3 scallions, finely chopped

Hot sauce, for serving

In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl. Add the onion, peppers, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the spices, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 12 minutes. Fluff with a fork and stir in the shrimp, tilapia or crab and scallions. Cover and let simmer for 5 or 6 minutes, just until the fishes are opaque; toss the thyme sprig into your compost bin.

I like a crusty bread with this – soft in the middle for sopping … and either a strong, cold beer or a glass of Viognier or some other slightly sweet white wine … but that’s just me!

WARNING: This Gumbolaya will make you testify.

More to come! …

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Kitchen by Suzi