Chef Jackie Page’s recipe for jambalaya is an authentic nod to a staple of traditional Louisiana cuisine. Food is central to African American history, so while you can enjoy this recipe any time of year, it makes for a good reminder of history on Juneteenth. From the groundbreaking book by Bryant Terry, Black Food, essayist Micheal Twitty succinctly wrote “we practiced culinary jazz and improvised, drawing on things we had always done since time began, classical things, endemic to Africa and things we composed with others in mind and creative flourishes dreamed up in the void…no matter where we go, the footsteps will keep coming with creative fire, the character of tradition and sense of the cool that made for food tradition armed with a sense of empowerment and renewal that make for fertile grounds for the footsteps of the children of Africa to come.”
About Jambalaya
Like the Creole culture of Louisiana, jambalaya is a mixture of French, African, and Spanish cuisine. Its name comes from a Provençal word, but it also bears some resemblance to the Spanish paella. A version of it also exists in Senegalese cuisine, and many Black people have family stories of their ancestors making jambalaya during enslavement. There are also several variations of the dish within Louisiana. New Orleans style jambalaya, called “red jambalaya” is found primarily in and around New Orleans, and gets its name from the inclusion of tomatoes. This is a Cajun style jambalaya, free of tomatoes and more in line with the cooking style of rural lowlands of Louisiana than that of the city center.
Jambalaya
Description
A stew that celebrates the fusion of different cultures and cuisines.
Ingredients
- 2 cups of rice
- 2 tbs. olive oil
- 32 oz of chicken broth
- 1/2 pound of each chicken, shrimp, and smoked sausage.
- A quarter cup of each celery, onion, and green pepper.
- A bunch of parsley
- Half a tablespoon Cajun seasoning, pepper, salt, onion powder, garlic powder, Old Bay seasoning.
Instructions
- In a large skillet add oil and vegetables and saute until softened; add rice and mix.
- Add chicken and smoked sausage, then seasoning and broth. Add shrimp last and cover and cook until liquid is absorbed.
- Chop parsley, top, and serve.
Recipe by Chef Jackie Page
Styling by Keith Recker
Photography by Scott Goldsmith
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