JUMP TO RECIPE
Welcome to a new segment of the website I like to call Bookish Bites. Here, I transform foods from books and stories into a full recipe. Today I’m sharing a quick jambalaya recipe inspired by Kate Chopin’s short story “The Lilies.” Not many people know of Chopin’s short stories, but I think “The Lilies” is one of her best. I found a version online if you’d like to read it in full.
“She had never eaten in company with so peculiar a gentleman before; so irascible toward the inoffensive Pompey, and so courteous to herself. But she was not ill at ease, and conducted herself properly as her mamma had taught her how.
Mr. Billy was anxious that she should enjoy her dinner, and began by helping her generously to Jambalaya. When she had tasted it she made no remark, only laid down her fork, and looked composedly before her.”
From “The Lilies”
Joe and I stopped in New Orleans last year while on a cross-country road trip. We only had 2 days to spend in the city, so we had to make them count. For our first dinner, we ate at the Acme Oyster House. I ordered the New Orleans Trio, a platter with rice and beans, jambalaya, and gumbo. Unfortunately, it didn’t impress me much. Everything tasted a little muddy or too subtle, it all lacked salt, and, overall, I left disappointed.
Joe had the crawfish gumbo, and the fried clams and shrimp. I thought the crawfish gumbo tasted super fishy, but then again, I had never tasted crawfish before. Is that how they usually taste? If anyone can give me some insight on that it would be much appreciated. Joe loved his meal, though, including the two oyster shooters he did, and we both enjoyed the grilled oysters. I’m even going to try and recreate them at home, and I will (hopefully) post about them soon.
In the meantime, when we returned home, I was still longing for some good, spicy jambalaya, that didn’t necessarily have to be super traditional. So I headed off to Pinterest, cobbled together a
Oh and before I get comments saying that this is not traditional jambalaya, I know. I wasn’t trying to be traditional and I would never profess myself to be a bearer of traditional Cajun foods, so are we still cool?
We hope that you enjoy it as much as we did.
Quick Jambalaya Recipe
Servings: 2, with leftovers
Total Time: 40 minutes
2 tablespoons vegetable, or olive, oil, divided
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 medium stalk celery, chopped
3 cloves garlic, minced
1/2 lb (8 oz) chicken breast, cut into 1-inch pieces
Kosher salt & black pepper
1/2 teaspoon paprika
1/2 tablespoon Cajun seasoning
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 lb (8 oz) smoked andouille sausage, sliced into coins
1 (14 oz) can fire-roasted tomatoes
1 cup chicken broth
2 small (or 1 medium) bay leaves
1 1/2 cups cooked rice, white or brown, whichever you prefer
1/2 lb (8 oz) deveined & shelled shrimp, tails removed if you prefer
Small handful of parsley, chopped
Heat 1 tablespoon of oil in a Dutch oven, or another large pot, over medium-high heat. Add onion, green pepper, celery,
Move the vegetables to the outside of the pan, and add the rest of the oil to the pan. Season the chicken breast with salt and pepper, and add to the pot. Cook the chicken until it just begins to brown on the first side, 3 minutes. Then, flip the chicken and cook another minute or so.
Add the paprika and the next 7 ingredients (through bay leaves) to the pan and give it a good stir to combine.
Bring to a boil, then cover the pan with a lid and reduce the heat to medium-low. Simmer, stirring occasionally, for 15 minutes or until the sauce starts to thicken.
Add the shrimp and cover the pot again. Cook another 5 minutes or until the shrimp are cooked through.
Top with chopped parsley, if desired, and serve.
Cooking Note
To serve, you have 2 options: either stir in the precooked rice when you add the shrimp or spoon the sauce mixture over the warm, cooked rice. This is your kitchen, do whatever you prefer.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
