Inspired by todays Mardi Gras festivities, we decided to try our hands at jambalaya even though neither of us are sure we’ve tried the real thing before. Needless to say, some recipes we found made it sound delicious. We pulled together our jambalaya from a mixture of recipes, using one mostly for its seasoning suggestions, since we didn’t have “Creole seasoning”, and the other more for its simplified procedure.
In the end, we sauteed 1 1/2 onions, 3 cloves of garlic, 3 ribs of celery, and one green pepper, and then added greenmarket smoked ham shank (cut off the bone and cubed as best we could) and chicken breast (cubed as well). We seasoned it with a few bay leaf pieces, salt, fresh sage, dried CSA summer savory, and white, black, and cayenne pepper. Then we added a can of diced tomatoes and finally 3 cups of vegetable broth and 1 1/2 cups of brown rice. Covered, this cooked on the stove about an hour, stirring occasionally.
Meanwhile, I tried to throw together some corn bread, looking for a recipe with creamed corn like how my mom makes it. I landed on an Alton Brown recipe and I even had the necessary buttermilk in the fridge. Unfortunately, there were bugs in my baking soda(!) so I omitted that and used a 9×9 baking pan in the absence of a cast iron skillet. Unfortunately, the batter didn’t brown very much and the bread came out a bit dry and bland. I don’t know if the cornmeal went bad or if it was missing something else, but it definitely lacked the rich corn-infused flavor we were looking for.