A Taste of Louisiana in the Netherlands
There’s something about fall that always makes me crave a big pot of Jambalaya. Maybe it’s the cooler weather, college football season, or that sense of comfort that comes from a dish that feels like home. Growing up in Louisiana, jambalaya wasn’t just food, it was tradition. We made it for tailgates, family gatherings, cook offs, and even Sunday afternoons when the weather hinted at gumbo season.
In Louisiana, everyone has their own way of making jambalaya. Some folks swear by adding tomatoes (“Creole style”), while others, like myself, keep it more Cajun. At tailgates, you can smell the jambalaya long before you see the pot. There’s usually a large crowd gathered around, debating the best type of sausage or the right ratio of rice to meat, while someone stirs the pot with a wooden paddle big enough to double as a canoe oar.
Now that I’m living in the Netherlands, I’m determined to recreate a little slice of home. Of course, finding all the ingredients can be a bit of an adventure. While I can’t replicate the atmosphere of a Louisiana tailgate in a Dutch backyard, I can at least bring the flavors to life in my kitchen.
Here’s my no tomato Louisiana Jambalaya recipe, simple, soulful, and perfect for fall evenings, whether you’re tailgating or just enjoying a quiet evening in your apartment in Zandvoort.
Jambalaya
Ingredients
- 2 Tablespoons Vegetable oil or butter
- 1 Onion chopped
- 1 Green bell pepper chopped
- 3 Cloves garlic minced
- 14 oz Smoked sausage sliced (when in the US I would use Andouille)
- 2 cups Rotisserie chicken or cooked Chicken Thighs shredded
- 2 cups Long grain rice uncooked
- 4 cups Chicken stock
- 2 teaspoons Cajun seasoning more later to taste
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 Bay leaf
Instructions
- Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1 minute more.
- Add the sliced sausage and cook until browned and slightly crisp on the edges.
- Stir in Cajun seasoning, paprika, thyme, and rice. Stir well to coat every grain with seasonings and oil.
- Add chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and most the liquid has been absorbed.
- Stir in shredded rotisserie chicken and let it heat for a few minutes. Taste and adjust seasoning.
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