This week’s Covid Cooking recipe for Prawn and Sausage Jambalaya comes from the BBQ pit-master and Crack Chicken Chef himself – Graeme ‘Gray’ Stockdale from The Stockpot Kitchen. The restaurant these days is in the Lismore CBD but The Stockpot had it’s hugely successful beginnings at the locals’ local – The Bangalow Bowlo.
If you have never cooked nor tasted Jambalaya there’s still a good chance you have a rough idea of what the dish is about. Cast your mind back to 1995 and episode 116 of Seinfeld – it’s the Soup Nazi storyline. Newman, having successfully ordered his single serving of Jambalaya, is so enamoured with his takeaway that he skips on the spot, nose firmly pushed into the brown paper bag as he inhales the spiced aroma of its treasured contents singing “Jambalaaaaaya!” Oh Newman!
Here’s what Gray has to say about Jambalaya:
“Jambalaya. A Cajun classic. Allegedly first made by European immigrants in New Orleans and deeply rooted in the Spanish paella. It’s a tasty-assed mash up of some kind of meat, smoked sausage, a few vegetables and rice in a pot, where they are left to make love and produce offspring of immensely really good flavour.
“Cajun cooking has a bit of a thing going on with the celery, capsicum (bell pepper) and onion, the Holy Trinity of Cajun cooking if you will, and I certainly have no problem with this. It works, it does what it is meant to do, it doesn’t cause any trouble and it’s clean. I love a good clean house guest … or Holy Trinity…
“This poor man’s dinner can be very easily consumed all by itself, but this sort of rice-y goodness can also act as a side for a fillet of fish, a nice piece of roasted chicken or grilled pork chop.”
And some Covid food for thought from Gray too:
“On a side note, this Corona virus shit certainly makes me realise why child mortality rates were so high in the old world. Also, it has made very clear why children were sent to work full time at such a young age. Coincidence that there was no proper school system to get the kids out of your hair and each other’s faces for 5 days of the week? I think not.”
I made Gray’s Prawn and Sausage Jambalaya recipe a few weeks ago and it was deliciously satisfying. I used smoked Chorizo from Salumi Australia because I had some in the freezer. I also used a whole red chill from the garden and it wasn’t too hot. We ate ours on its own – no added side of protein – demolishing the prawns and saving the leftovers which we reheated the next day and served with a fried egg on top.
For more recipes from Graeme follow him on Facebook HERE where he has also posted a growing series of hilarious cooking demos with the gorgeous Jennee under the title of his blog ‘Food is the best shit ever’.