One Big Table is full of what you could call every day recipes.  Favorite or ethnic dishes from everyday people around the United States. Many of the recipes I have marked are “out of the box’ for me but many are different variations of dishes I already make.  Like this one from Lonnie Holley in Harpersville, AL.  Lonnie is an artist whose work has been exhibited in several famous galleries or museums.  He says Jambalaya is a good thing to think about if you need to feed lots of people.  You can always add more rice.


2 tablespoons sweet paprika
2 tablespoons garlic powder
1 teaspoon fresh ground black pepper
2 teaspoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound medium shrimp, peeled and deveined, shells reserved
4 whole chicken legs, cut apart to make drumsticks and thighs
4 tablespoons vegetable oil or bacon fat
1 quart water
1 yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
2 celery ribs, sliced 1/4 inch thick
1 large tomato, seeded and chopped
2 bay leaves
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce (preferably Tabasco) {I used Crystal Hot Sauce}
2 cups white rice
6 cups homemade chicken broth or low-sodium. store-bought chicken broth .
4 Andouille sausages (about 1 pound), sliced in 1/4 inch chunks
Kosher salt and freshly ground black pepper

Combine the spices in a jar and mix well. Use 1 tablespoon of this spice blend in a big bowl to season the shrimp and chicken. (The remainder can be stored, tightly covered, in the refrigerator for up to 6 months.) {I made 1/2 the amount and used all of it.}
Cover and chill for an hour or two.
Heat 1 tablespoon of the oil in a large pot over high heat. Add the shrimp shells and cook, stirring constantly, until the shells are bright pink. Add the water, bring to a boil, reduce the heat to low, and cook until the water is reduced to half, about 15 minutes. Strain the broth and set aside. {I didn’t do this and just used all chicken broth instead. If you can find Seafood Broth, use that.}
Warm 2 tablespoons of the oil in a dutch oven over medium heat.  Remove the chicken and shrimp from the refrigerator. Brown the chicken on all sides.
Add the onion, stir, and cook for 1 minute. Add the garlic, bell pepper, and celery, one by one and stir after each addition. Sautee for about 5 minutes or until the veggies are soft. Add the tomato, bay leaves, Worcestershire, and hot sauce. Add the rice and stir. Add 2·cups of the strained shrimp broth, if using, and the chicken broth to the rice. {If you are using just chicken broth use 6 cups.} Reduce the heat to medium-low, partially cover the pot, and cook, stirring occasionally, for 15 minutes.
Add the shrimp and sausage, salt, pepper, and the left over spice blend to taste. Cook, uncovered, about 5 minutes more, until the rice is tender.
Remove from the heat and serve immediately. (Recipe adapted)
While this was a little spicier than I expected even tho’ I decreased the amount of Cayenne to 1/4 of what was called for, it was quite tasty. I love the mix of chicken, shrimp, and sausage in the Jambalaya. Definitely a keeper.
This recipe is on page 626 of One Big Table.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).