My wife was able to check an item off her bucket list recently. She successfully ran in the Kentucky Derby Mini-Marathon, a 13.1-mile trek weaving through downtown Louisville and Churchill
I figured a milestone like that was worthy of a surprise gathering of friends and family, along with a big batch of authentic creole jambalaya.
I love dishes steeped in history. The origins of jambalaya seem to originate in the Spanish region with a
dish known as paella. Once the Spanish made it to the new world, they attempted to recreate their homeland dish. The end result is the American version called jambalaya.
The first actual written
reference to this dish was in a cookbook from 1878.
There are two types – creole and cajun. One main difference is creole uses tomatoes while cajun does not. Today's recipe is creole jambalaya. It's basically a one-pot meal.
While it takes a while to
prepare, it is worth it. If you can, smoke the chicken. It adds an authentic outdoor flavor that enriches the dish.
In the video version I use smoked chicken thighs. In my latest dish I used smoked
chicken breasts. Either works fine. You can view a video of the preparation of the dish at www.BBQMyWay.com. Click on “poultry.”
A couple of suggestions before I send you down the road of authentic jambalaya. First, prepare, cut and chop all of your ingredients before you start cooking. Everything comes together quickly once you
get rolling. Second, after you chop the jalapeno peppers, DO NOT touch your face or rub your eyes until you have thoroughly washed your hands. I know this from experience.
Once last thing. Use a
big pot, or better yet, a large dutch oven. This is a lot of jambalaya.
Creole jambalaya ingredients