Jambalaya

Jambalaya

With Madri Gras coming up, I turn to one of my favorite New Orleans dishes, jambalaya.  It might not quite be “gourmet,” but it sure is good eats. Filling, spicy, and easily adaptable to whatever you may happen to have in the fridge, it’s a great winter dish that you can fix up to fit your fancy. The recipe I use for a jumping off point is from Emeril Lagasse, that cajun/creole celebrity chef (even though, you know, he grew up in my home state of Massachusetts). Now, I’m not particularly fond of Emeril’s Food Network shows, but I’ve always found that when I make his recipes, they’re good.

I’ve adapted his recipe for jambalaya a bit, by using andouille and ham as my proteins of choice. I’ve also made this recipe with andoiulle and shrimp as well as andoiulle, shrimp, and chicken. You can do a combination of all or some and be fine, just keep the andoiulle, it adds a lot of flavor to the dish.

Budget: $1o for 6 servings, that’s $1.67 a serving. Obviously if you used shrimp, a more expensive ingredient, or more meats, the price would go up.

Recipe details after the jump.

A regular feature in which I cook cheap, gourmet dishes.

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