Super Bowl Jambalaya

From Parrains of Baton Rouge

 


With the Saints in the Super Bowl, I can’t help but think back to my own time in New Orleans, and in particular 1992 when the Saints had that great 5 and 2 start, then went on to loose an exciting wild card game.

I spent my Sundays back then making brick oven pizza in the French Quarter, watching the crowds fill the streets after the games through the restaurant windows, and manning the line with Chef Vic.

I went on to spend a fair amount of time with Vic, and let me tell you this man can flat out cook.  Chef Vic taught me as much as anyone in my culinary career, and he is a true gentleman, so when my thoughts turned to Jambalaya for the Super Bowl I knew I could count on him to share his winning recipe with Snooth.

If you ever find yourself in Baton Rouge, make sure to stop by Parrain's and say hello to Chef Ludovic.  Parrain's Seafood is conveniently located in the heart of Baton Rouge in the mid-city district. The restaurant opened in September 2001 with a commitment to bring the freshest Gulf Coast seafood to their, very discerning, audience. When you stop in order " The Whole Shebang " and an Abita, and make sure you tell them Snooth sent ya!

Meet Chef Ludovic

Chef Ludovic Gerrets was born and raised in New Orleans, Louisiana, into a restaurant family. His family owned 2 restaurants in the area; The Rockery Inn and Signorelli’s.  After attended Delgado’s culinary arts program, Chef Ludovic worked with many of the best chefs in the country: Chef Paul Prudhomme of K-Pauls, Chef Andrea Apuzzo of Andreas, Chef Susan Spicer of Bayonas, and Chef Theo Schoenegger of San Dominico (New York).  Since Katrina he has been the corporate chef for The Chimes, Parrains, and The Chimes East in the Baton Rouge area.
Click here to download a printable pdf file of this recipe.  Serves 8 to 10

Equipment needed:

1- 12 quart sauce pot
1- Cutting board
1- Chef Knife
1- 4 cup measuring cup
Measuring cups and spoons

Ingredients:

4 tablespoons bacon fat
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
5 tablespoons chopped garlic
2 tablespoons minced fresh jalapenos
4 ounces tomato paste
6 ounces Tasso (a seasoned pork) ¼ inch dice
24 ounces sliced smoked sausage (1/4 inch slices)
12 ounces Andouille (1/4 inch dice)
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon ground black pepper
10 ounces boneless Chicken thigh meat (you can substitute duck for this item)
12 ounces Rotel Tomatoes
2 tablespoons Lea and Perrins
4 cups par boiled long grain rice
4 cups rich chicken stock
4 cups rich beef stock
4 teaspoons kosher salt
3 pounds (70-90) shrimp
3 cups sliced green onions
4 tablespoons chopped flat leaf parsley

Technique:

  • Heat the bacon fat in the saucepot until almost smoking then the onions, celery, green bell peppers, garlic and jalapenos. Reduce the heat to medium high and sauté for 5 minutes.
  • Add the tomato paste, tasso, smoked sausage, Andouille sausage, basil, oregano, thyme, cayenne pepper, and black pepper to the pot. Cook for 10 minutes over medium high heat and stir occasionally.
  • Add the Chicken, tomatoes, Lea and Perrins, rice, chicken stock, beef stock and salt to the pot. Give everything a stir, cover and let simmer (over medium to low heat) and let cook for 30 minutes stirring 3 times on med to low heat.
  • Add the shrimp to the pot, let cook for 10 minuets stirring 1 time during this process.
  • Fold in the green onions and parsley and enjoy!
Prepared By: Chef Ludovic J. Gerrets
Corporate chef Parrians, Chimes and Chimes East (Baton Rouge, Louisiana)

This deep, smoky and well spiced dish needs a rich foil.

Parrains Super Bowl Jambalaya
Jambalaya is much like Paella. There is no one Jambalaya, but rather many different interpretations. Chef Ludovic’s is authentic Louisiana, served regularly in Baton Rouge, and born from a lifetime immersed in the culinary culture of the Bayou State. It’s also addictively delicious!

Abita Turbo Dog
While I can think of a few wines to pair with Jambalaya, nothing beats a rich brew, and in particular one born just 30 miles north of New Orleans! Turbo Dog is a rich dark brown Ale that I love. Smooth, just a bit creamy, and with a sweet edge that meshes perfectly with the smoky, spicy nuances of the Jambalaya. Man this looks to a be a great game day!


Mentioned in this article

Comments

  • I'm not a big football fan but what a rad recipe!
    What wines would complement this?

    www.melanie mitzner.com

    Feb 05, 2010 at 12:16 PM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 213,401

    I think something fruity, smoky and spicy. I would try and work with complimentary wines as the dish is so rich and boldly flavored that a lot of contrasting wines would just get lost here.

    I'm thinking a nice Syrah, or Shiraz would work well but my first pick would probably a slightly oaky Barbera. It will have good complementary flavors with enough acidity to stand up to the richness of the dish.

    A bigger west coast Pinot would work as would a complex, field blend or field blend styled Zin like Bucklin's Old Hill Zin.

    Of course these suggestions only work if you like these wines! Any wine that you like should be your first choice!

    Feb 05, 2010 at 12:47 PM


  • Snooth User: attyinaz
    299646 1

    How many would this serve?

    Feb 05, 2010 at 1:01 PM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 213,401

    I just added a notation to the recipe that it serves 8-10. I would make this for 6 hungry game watchers though! Though I'm the kind of guy who loves finding leftover Jambalaya in the fridge the next day!

    Feb 05, 2010 at 1:27 PM


  • Riesling--Rheingau-- will go with this quite well.

    Feb 05, 2010 at 4:18 PM


  • Snooth User: Kat115
    208521 3

    what's parboiled rice?

    Feb 06, 2010 at 8:49 AM


  • Snooth User: Kat115
    208521 3

    Can I use a 9 quart stock pot??

    Feb 06, 2010 at 4:56 PM


  • Snooth User: WineRack77
    301831 14

    Parboiled rice is rice that has been cooked in the husk.

    Feb 06, 2010 at 5:19 PM


  • Hi guys,

    I think this would go quite well with an Aussie shiraz. Either from Mclaren vale or Barossa valley as the touch of sweetness and spice would both complement and counter the spice and richness of the Jambalaya.

    As we don't get superbowl down here in the antipodes, I will wait until it gets a bit cooler as the seasons are reversed here, and try it in May. Nice winter food & wine weather.

    Cheers,

    Aussie Matt

    Feb 06, 2010 at 8:31 PM


  • Snooth User: Kat115
    208521 3

    never mind. It all went great and is wonderfully delish.


    thanks!!!!

    Feb 06, 2010 at 9:19 PM


  • Snooth User: dmcker
    Hand of Snooth
    125836 7,434

    If by 'husks' you're referring to brown rice, that doesn't really have all that much to do with parboiling.



    From Wikipedia:
    "Parboiling (or leaching) is the partial boiling of food in order to later finish cooking it.

    "The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, such as removing gyromitrin from false morels. The technique may also be used to soften vegetables before roasting them, particularly for a Sunday Roast.

    "Basic Technique
    Add the food items to boiling water and cook them until they start to soften. Remove the hot water and run cold water over the food so that it will stop cooking and the color will set. You may then set the food aside until you are ready to add it into your primary dish. Alternatively the food may be stored for later use."

    Feb 07, 2010 at 7:36 PM


  • Snooth User: dmcker
    Hand of Snooth
    125836 7,434

    Assume there's just a bit of partying going on in New Orleans (and Baton Rouge) about now... ;-)

    Feb 07, 2010 at 10:32 PM


  • Snooth User: Philip James
    Founding Member Hand of Snooth Voice of Snooth
    1 12,549

    DM - I'm actually headed to New Orleans on Saturday, I was told to expect more than the usual amount of Mardis Gras craziness.

    Feb 08, 2010 at 10:10 AM


  • Heading to New Orleans you should visit Tommys Wine bar. Tell Tommy Chef Ludovic sent you by. Enjoy!!

    Feb 09, 2010 at 12:40 PM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 213,401

    Hey Chef,

    So how does it feel knowing you are the Super Bowl champs!

    Great recipe!

    Feb 09, 2010 at 12:58 PM


  • Still hard to believe, but loving the extra business

    Feb 09, 2010 at 1:54 PM


  • Snooth User: Philip James
    Founding Member Hand of Snooth Voice of Snooth
    1 12,549

    Chef-Ludovic - thanks for the tip, I'll try and swing by

    Feb 11, 2010 at 6:00 PM


  • Snooth User: Phebe
    383293 1

    Please, what is parboiled rice?

    Feb 14, 2010 at 3:33 PM


  • White rice and whole grain rice are the two kinds of rice that Americans are familiar with. If the average American on the street is asked about parboiled rice, he or she would not know how to explain it. Even though parboiled rice is uncommon in the United States, it has been quite common in the rest of the world for a very long time, primary throughout Asia.

    Curious about parboiled rice I visited the local Asian grocery store to ask about it. I learned that parboiling is a processing step that begins before milling. Parboiling sterilizes rice and allows it to last longer. It was explained to me that freshly harvested rice has insect eggs in the rice germ. The heat in the parboiling process kills the insect eggs in the rice and sterilizes it. Freshly picked rice is left in its husk. It is soaked in water, pressured steamed, and the dried. Then the husk of the rice is removed. Parboiling mends the broken kernels in the husks which increases the yield of whole kernels when the rice is milled.

    Upon the encouragement of the grocery clerk I purchased a box of parboiled rice to try it for myself. I found that parboiled rice is firm and less sticky. It can be cooked a long time without getting gummy and gooey. It does not loose its shape, and it can be kept over a week after cooking. The taste was delicious, even better than non-parboiled rice.

    Parboiling rice originated in India over a millennium ago. It was done to make rice easy to mill. Back then freshly picked rice was soaked in warm water over night. The next day the rice was dried in the sun. as a result the rice husks would split open which made the husks easy to remove from the rice.(http://www.freepatentsonline.com; search parboiled rice)

    Feb 14, 2010 at 9:34 PM


  • Snooth User: swisscandy
    1457151 23

    We served jambalaya to our neighbors in the Vail Valley for New Year's Day using elk sausage, traditional pork sausage, bacon and chicken. We find that the higher-alcohol wines generally make the spices even hotter, and being a regular patron of these restaurants, I can say beer is THE beverage of choice for jambalaya! To each his own, however! Thanks Chef Vic for sharing your version…..and we love the Sunday Brunch menu you plan for The Chimes!

    Jan 31, 2014 at 11:01 AM


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