Jambalaya Ala Everything

Name: Jambalaya Ala Everything
Yield: Serves 6 to 10.
Cuisine: Spain
Ingredients: 1½ teaspoons each hot red pepper flakes and thyme; 1 3½-pound chicken, cut into serving pieces; 2 tablespoons chicken, pork, or beef fat; 2 cups long-grain rice; 1 teaspoon each salt, black pepper, and paprika; ¼ pound smoked ham, cubed; 1 pound ripe tomatoes, peeled, seeded, and chopped; 2 cloves garlic, minced; 3 cups hot chicken, beef, or fish broth; ½ pound shelled shrimp rind of 1 lemon; 1 cup each chopped celery and sweet bell pepper; 2 bay leaves, crushed; ¼ teaspoon allspice; 1 pound smoked sausage (Polish, garlic, French), sliced; 2 cups chopped onions; 1 pint shucked oysters

Preparation info

Serves
6 to 10
.

Difficulty
Medium

Appears in

I Hear America Cooking

By Betty Fussell

Published 1986

About

The Spanish Cajun town of Gonzales calls itself the “Jambalaya Capital of the World,” and at its annual Jambalaya Competition contestants compete with a classic chicken jambalaya. The chicken should be caught preferably during Cajun Mardi Gras, when cowboys racing from village to village on horseback are pelted by farmers’ wives with live chickens that must then be lassoed, plucked, cleaned, and hurled into the communal bubbling jambalaya pot.

Celestine Eust

Ingredients

Europe
Spain
Main course
Mediterranean
Spicy

Ingredients

Method