Sunday evening supper - Mama's Jambalaya

You can always tell when the seasons are beginning to change to the cooler months at my house. . . . not from the purchase of new sweaters or the changing of the leaves, no, it is when I haul out my biggest cast-iron dutch oven from the pantry and begin to cook comfort foods. One of the most-used gifts that we received when we married, I am the proud owner of three enameled cast-iron pots (two from Le Crueset I inherited from my grandmother, and my largest one from Lodge) and I use them through the fall and winter months almost daily (I've even baked a mango ginger upside-down cake in one when I couldn't find a cake pan!) Tonight, we were excited to start off the fall cooking spree with my famous, secret recipe (shhhh . . .don't share it!) for Jambalaya.

Sarah's Jambalaya

In a heavy dutch oven over medium heat, saute:

• 3 slices bacon, diced (today I used smoked deli ham instead - use whatever you have available, but basically we're looking for about 1/4-1/3 cup of smoked pork product), with


• 3 large (4 medium) boneless, skinless chicken breasts, chopped into bite size pieces

Once chicken is almost browned, add

3 Andouillie sausages, cut in half lengthwise then into 1/4 inch half circles

• 1 bell pepper, chopped
• 1 medium to large onion, chopped
• 4 stalks celery, chopped

Add the following spice mixture:
1 Tablespoon garlic powder

• 1 Tablespoon cayenne pepper
• 
  
  1 Tablespoon freshly ground pepper
• 
  
  1 teaspoon dry mustard
• 
  
  1 teaspoon dried thyme
• 
  
  1 teaspoon kosher salt
• 
  
  1 teaspoon cumin
  
• 1 teaspoon file powder

Stir and add a few dashes of Crystal Hot Sauce. Saute until vegetables are soft, then add

• 1 can of tomato paste mixed with 1 1/2 cups of hot water


• 1 1/2 Cups brown rice

Saute for 5 minutes to allow the rice to soak in all of the flavors and slightly toast, then add

• 4 cups of chicken stock

Cover and simmer, stirring often, until rice is cooked and tender and the liquid has almost completely cooked away (approximately 1 hour). Test rice to make sure it is soft, you sometimes have to add a little more liquid. Season to taste.

Serve with fresh chopped green onion on top, crusty bread, and a glass or red wine or cold beer.

Enjoy!