Recipes

Voisin Family Jambalaya

Pairs Well With

Ingredients

2 pounds uncooked, mildly spicy pork sausage (Andouille or Italian)

8 large Vidalia onions, medium dice

2 large red bell peppers, seeded and chopped

2 cloves garlic, minced

1 tablespoon fresh thyme, minced

½ cup fresh flat leaf parsley, minced

2 18-ounce jars whole peeled tomatoes

2 pounds peeled, deveined Gulf prawns

2 tablespoons Louisiana hot sauce (Crystal or Tabasco)

2 fresh-squeezed Meyer lemons (optional)

Sea salt and fresh ground pepper

2 ½ cups long-grain white rice

4 cups stock (chicken or beef)

4 scallions, thinly sliced

Preparation

Slice the pork sausage into rounds and add to a large stock pot on medium-high heat. Cook until browned on each side. It does not need to be fully cooked. Remove with a slotted spoon and pour off all but about two tablespoons of oil that was rendered from sausage.

Add onions and cook for at least 60 minutes. Stirring often and being careful that they do not dry out and burn. Caramelization is the key and is why Vidalia onions work best. They are sweeter due to lower sulfur content in the soil of Georgia. Keep them hydrated occasionally with a splash of wine, water or beer.

Preheat oven to 325°F.

Add red pepper, garlic and a generous amount of fresh ground black pepper and cook for about 10 minutes. Add hot sauce and the whole tomatoes with their juice. Bring to a simmer while using a spatula to break the tomatoes into smaller chunks. Add stock and bring to a simmer. Season with sea salt to taste. Add rice, stir to combine and place in oven for approximately 40 to 45 minutes or until rice is fully cooked

Stir in the shrimp, parsley, thyme, lemon juice and scallions, and return to oven for about 6 minutes until shrimp are just cooked through. Remove from oven, cover pot for 10 minutes and then serve with some crusty French bread for sopping up all of the good juices!

Mike Power’s jambalaya is made in a Creole-style, which uses only red bell peppers and a tomato base. (The typical Louisiana-style jambalaya is made without tomatoes but adds celery and green peppers.) The acidity of the tomatoes goes very nicely with our lively Flax Pinot Noir, which can stand up to all of the flavors and the complexity of the dish. Traditionally his family makes it with crawfish, duck and alligator sausage but any combination of Gulf prawns, chicken thighs and mildly spicy pork sausage works great, too. Keep in mind that the key to this dish is cooking the onions down for at least an hour. Don’t let them burn − use medium-low heat and keep them hydrated with a bit of white wine, water or Bud Light (if in Louisiana).