Fit Fare

There are probably more than 100 ways to make jambalaya. The two main distinctions are creole and cajun. Any kind of meat or seafood can be used, if at all. My sister just told me about a vegetarian jambalaya she made this week with tofu and veggie sausage.

A cajun jambalaya is mainly rice, meat and seasoning. A creole jambalaya has the rice, meat and seasoning but also tomatoes. The creole jambalaya tends to be a bit wet. I won’t argue the merits of one or the other (lots of people do) but I grew up with the cajun jambalaya and this is what I crave when I want this dish.

I have always been able to make a good pot of red beans and even some decent biscuits, but jambalaya always eluded me….until now. The most recent River Roads Cookbook, River Road Recipes IV: Warm Welcomes, by the Baton Rouge Junior League, has an outstanding jambalaya recipe. It rivals the jambalaya we served at our wedding rehearsal dinner —- prepared and served up in a large cast iron pot and catered by Calvin’s Kitchen in Baton Rouge, LA. I’m embarrassed to write that prior to finding this recipe I resorted to using a mix that I would have shipped from Louisiana on a regular basis. This Creole Jambalaya mix we like is made by the folks at Oak Grove Smokehouse in Prairieville, LA. This is also a great place to buy a smoked turkey.

But back to the jambalaya recipe. The original River Roads recipe is not really fit fare, as much as I would like it to be. I think I have come up with something close to the original but significantly lower in fat and calories. The sausage was omitted and leaner cuts of chicken and pork rounded out the recipe. I also reduced the oil by half. Adjust the cayenne pepper and tabasco to your taste. I usually make jambalaya when we have a party because it’s so easy to make in quantity.

1/4 cup peanut or canola oil
1 lb center cut pork chops, cubed, trimmed of all fat
1 lb chicken breast, cut into strips, trimmed of all fat
Salt and black pepper, to taste
1-1/2 c onions, chopped
1 c bell pepper, chopped
1/2 c green onions, chopped
2 garlic cloves, minced
2-1/4 c long grain rice
3-1/4 c water
1-1/2 tsp hot sauce, such as Tabasco
1/2 tsp salt
1/2 tsp cayenne pepper
3 beef bouillon cubes
1-1/2 Tbsp Kitchen Bouquet (browning sauce)

Season the pork and chicken with salt and black pepper. Fry the pork and chicken in the oil in a heavy cast-iron pot or Dutch oven until cooked through, turning frequently; reduce the heat. Cover and cook over low heat for 30 minutes, stirring occasionally. Remove the pork and chicken mixture to a bowl using a slotted spoon, reserving the pan drippings.

Saute the onions, bell pepper, green onions and garlic in the reserved pan drippings until the onions are tender. Return the pork mixture to the pan and mix well. Add the rice, water, hot sauce, salt, red pepper, bouillon cubes and Kitchen Bouquet and mix well. Bring to a boil; reduce the heat.

Simmer for 5 minutes, stirring occasionally. Bake, covered, at 300 degrees for 45 minutes. Remove the cover and bake for 20 minutes.