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!′
Winter in the South is fickle, some days chilly, windy, rainy or downright warm. And while I think most southern food is comfort food- there’s nothing like something warm in a bowl to make us all feel better about the weather and the world in general. It’s like a warm hug or a welcome home, now that’s southern comfort. And, let’s face it- this sort of comfort food is a great way to feed the multitudes!
A lot of these Comfort Foods we’ve already written about, yet never fear we’ll give you the links and the prettiest pictures we could come up with at the time! However, I realized a grave error; while we’ve expounded on Bighearted Grits, I’ve never actually given you the recipe for topping those hominy grits with warm and spicy shrimp! So! That’s your bonus round today! And very well one of the easiest recipes I’ve ever given to you…
We could have called it a Fruitcake Party, though fruitcake rarely makes an appearance. We could have called it a Caroling Party. We tried that one year- no one wanted to go. Ever. Again. Come to think of it- we could have called it the Bourbon Ball. Okay, that’s a bit pretentious and we’re better at eating than dancing. The truth is- fruitcake, bourbon balls and eggnog tend to be … let’s just say- under appreciated holiday fare. For over two decades, we’ve been going to an Eggnog Party, hosted graciously in the home of friends; attended by families and friends who are loved and cherished as the ‘family we have chosen for ourselves’. It’s uniquely southern, so it’s a traditional party, with the dining room table set buffet style and yes, family china and silver makes an appearance.
Pecans are a cash crop in Alabama, indeed all across the South, folks love to have their own pecan trees. Pecan Pies are the iconic southern dessert, and while we wouldn’t turn down a piece of pecan pie any time of year- a pecan pie always makes her appearance on holiday tables. The truth is? It’s hard to imagine southern food without this wonderful nut. Some of my favorite cooks tend to enjoy- shelling pecans. Could I get a hallelujah for these fine ladies? I’ve had a few tell me they find it ‘relaxing’ to shell pecans… I wouldn’t know about that, it’s frustrating to me. To each his own. I do know this- to receive a bag of fresh shelled pecans is better than getting a bag of gold!
Fried Pies might be the ultimate comfort food for southerners. Especially of… folks of a certain age; though their appeal knows no age, economic barriers or social status. Given the chance to eat a fried pie, the answer is always ‘yes!’
The comfort food we know as fried pies are generally filled with a thick filling of dried apples or peaches, though I’ve also seen other types- strawberry, lemon, chocolate and another southern type called Nachitoches Meat Pies from a small town in Louisiana. These variations aren’t what I’m talking about here. Fried pies always conjure up the type our mother’s made from dried fruit-plumped up with water and sugar, then boiled down until as thick as jam.
A tablespoon or so is put inside a small circle of dough, the edges are folded over to make a half moon shape; then they are fried. Not deep fried either… which I personally think would ruin a fried pie! Still, they are fried in about a half inch of oil or shortening even lard. They do especially well fried in a hot iron skillet. * You know, I really should tell you sometime all the reasons we love our iron skillets and fried pies is just one reason!
Camellia's Cottage 