UPLOADED/REDIRECTED Jambalaya

Another classic southern staple from Chef Jackie Page.

Juneteenth is a Federal Holiday celebrating the end of slavery in the United States. It is observed on June 19, the day news of the Emancipation Proclamation reached enslaved people in Galveston, Texas, in 1865. Food is central to the celebration of Juneteenth. From the groundbreaking book by Bryant Terry, Black Food, essayist Micheal Twitty succinctly writes, "we practiced culinary jazz and improvised, drawing on things we had always done since time began, classical things, endemic to Africa and things we composed with others in mind and creative flourishes dreamed up in the void...no matter where we go, the footsteps will keep coming with creative fire, the character of tradition and sense of the cool that made for food tradition armed with a sense of empowerment and renewal that make for fertile grounds for the footsteps of the children of Africa to come."

Jackie Page is the chef and owner of Love Rocks Cafe' in Pittsburgh (McKees Rocks) PA. Her recipe for jambalaya is an authentic nod to a staple of traditional Louisiana cuisine.

Jambalaya Recipe

Ingredients

Two cups of rice
2 tbs. Olive oil
32 oz of chicken broth
1/2 pound of each chicken, shrimp and smoked sausage.
A quarter cup of each celery, onion, and green pepper.
A bunch of parsley
A half a tablespoon Cajun seasoning, pepper, salt, onion powder, garlic powder, Old Bay seasoning.

Directions

In a large skillet add oil, vegetables and saute' until softened, add rice and mix.
Add chicken and smoked sausage, then seasoning and broth. Add shrimp last and cover and cook untl liquid is absorbed.
Chop parsley, top, and serve.

Photography by Scott Goldsmith / Recipe by Chef Jackie Page / Styling by Keith Recker

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!