I was peeling shrimp. Minding my own business, when out of this feeble brain of mine- I heard this song running around,

‘ Jambalaya, Crawfish Pie, File Gumbo… me oh my oh! Gonna see ma cher amio…On the Bayou’.

Apparently Yvonne could either make a mean jambalaya or dance the night away in the lovin’ arms of Alabama born country legend Hank Williams, so you know I had to make a pan of Jambalaya. Since way before that song was written- we’ve all been trying our best to make sure Jambalaya isn’t just On the Bayou, but on our tables too!

Now, there might be dozens of recipes for Jambalaya and I’m sure I’d love them all! Still. If you’ve never made it, you might not realize, it’s a one iron skillet dish that’s easy to get on the table and can feed the multitudes. If you don’t need a big batch… Well, it’s even better the next day and also freezes well! And actually, most of the early Jambalaya recipes were from fishermen, so proportions aren’t exact. In fact, one very old recipe called for ‘clean Bay Water.‘ Okay, here’s something you need to know- they used exactly what they had on the boat and rarely gave proportions. Still. It’s that complex simplicity of a classic Jambalaya that still inspires.

Here’s my rendition of the Classic Jambalaya:

• Allow one cup of uncooked, unwashed rice to a pound and half of peeled shrimp. (Leave the tails on for extra flavor)
• In a large skillet, fry 3-4 pieces of Bacon. Remove and drain.
• In hot bacon drippings, brown one large sliced onion, 1/2 cup chopped green pepper, 1/8 cup chopped celery. Quickly add chopped garlic- one or two cloves.
• Add 1/8 teaspoon cayenne pepper (adjust at the end if needed), 1/4 teaspoon red pepper flakes, 1/4 teaspoons of thyme,  1/2 teaspoon sweet paprika, salt, pepper and stir to combine working quickly.  *As Eugene Walter always admonished….use fresh ground pepper, not that powdery stuff that loses it’s flavor before it hits the food! *At this point, feel free to add chopped smoked sausage.
• Add 1 cup raw rice, 1 1/2 pounds shrimp and stir until shrimp turns pink.
• Add enough boiling water (Start with 2 cups) over mixture. Add one bay leaf.
• The rice will thicken the liquid, yet isn’t done until the grains are tender.
• Simmer , adding more boiling water if needed.
• Add more spices until you’re afraid to add anymore!
• When all liquid has been absorbed ….Jambalaya!

• To make it extra good, squeeze the juice of a lemon over the Jambalaya after it’s done. And to make it real pretty, top with chopped green onion tops and parsley, even cherry tomatoes. Folks won’t mind if you crumble that bacon top as well! Some have been known to top it with grated sharp cheddar cheese- though I think that’s gilding the lily a bit too much.  And don’t forget to remove that Bay Leaf! This recipe will feed 4-6.
• Jambalaya is great with garlic bread and a green salad, though equally good with fresh cornbread, baked sweet potatoes and steamed cabbage. Jambalaya doesn’t have tomatoes in it, though I’ve added a few cherry tomatoes on top of this Jambalaya for her beauty shot! And yes, you can make it in something other than an iron skillet!

Easy and delicious, is it any wonder Hank Williams wrote, ‘On the Bayou’ in celebration of Jambalaya, Crawfish Pie…oh me, here I go again!

Love y’all, Camellia

*Eugene Walter was another famous Alabamian, known for his book ‘Hints and Pinches’.  *Shrimp and shrimp boats were photographed at Alabama’s own Bon Secour Bay, and were obviously taken by me!′