13 My Mother’s Jambalaya

Jonah Friedman

Growing up in Baltimore in the mid-Atlantic everyone thinks that they have the best pit beef and crabcakes, but my mom is known for something a bit more out there. With no family or any link to New Orleans or Cajun culture, my mom makes the best Jambalaya and anyone that has had it would agree. Perfect for any potluck or winter meal with friends, this jambalaya is sure to satisfy anyone. My family has enjoyed this recipe for longer than I have been alive and that is why I chose to interview my mom to learn about where it comes from.

It all started when my parents went to a Memorial Day get together at their friend’s house. This would be the first time my mom would try jambalaya. It was served in a huge baking dish, and she started it all off with a small serving. When I asked my mom about trying it for the first time she said, “I remember the moment I took the first bite, it was just so unexpectedly good” (Friedman, 2024). She eagerly went back for a big serving of seconds. She knew she had to ask for the recipe, or she would “never be able to get it out of [her] head”. Their friends obliged and gave them the recipe which would change all of our eating lives forever.

The serving of this jambalaya only happens on happy and good occasions. The dish is a perfect combination of flavors: smoky sausage, sweet shrimp, and spicy aromatic rice. It is more than just a meal to our family; it is a way to connect and remember all the good times. Although jambalaya is not a dish that we eat weekly or super frequently it’s impact on my family’s food ways has been profound. It has been a dish my brothers and I have eaten for years, when all the other kids in town were picky eaters. This has led to us all having adventurous mindsets when it comes to food. As my mom said “making jambalaya isn’t just about following a recipe, it’s about bringing the family together.”

Although jambalaya isn’t a regular feature on our dinner table, its significance in our family tradition is immense. The dish symbolizes our heritage and the importance of cooking with love and care. It’s during these special occasions, when mom prepares her jambalaya, that we all come together, sharing stories and creating lasting memories. Now, I’d like to share with you the recipe that has been inherited by my parents, so you too can experience the warmth and togetherness it brings.

Jambalaya

This recipe has seen some successful tweaks with adding chicken in or using andouille sausage in my memory. My mother also recalls trying it with a little more of any of the ingredients people like and it still coming out delicious. This story just reminds me how you never will know if you love something until you try it, and just because something isn’t naturally in your food way does not mean it can’t become part of it. I hope you will all enjoy this jambalaya.

Ingredients

• 1 LB smoked sausage or Kielbasa, thinly sliced
• 3 TBSP olive oil
• 2/3 Cup green pepper
• 2 Cloves garlic, minced
• ¾ Cup parsley, chopped
• 1 Cup celery, chopped
• 2 Cans tomatoes, chopped
• 2 Cups chicken broth
• 1 Cup green onions, chopped
• ½ tsp thyme
• 2 Bay leaves
• 2 tsp oregano
• 1 tsp creole seasoning (salt, red pepper, black pepper, chili powder, and garlic powder)
• ½ tsp cayenne pepper
• ½ tsp salt
• ¼ tsp black pepper
• 2 Cups Rice, long grain converted, triple washed
• 3 LBS shrimp, raw peeled

How to Prepare

1. Preheat oven to 350
2. In a 4-quart heavy, oven safe pot, sauté sausage
3. Remove sausage with slotted spoon and set aside
4. Add oil to remaining drippings
5. Sauté green peppers, garlic, parsley, and celery for 5 minutes
6. Add tomatoes with liquid broth and green onions. Then, stir in spices, thyme, bay leaves, oregano, creole seasoning, cayenne pepper, salt and black pepper
7. Add rice and sausage
8. Cook for 30 minutes over low heat, covered, stirring occasionally
9. After most liquid has been absorbed, add shrimp and cook until pink
10. Transfer mixture into an oblong baking dish and bake for 25 minutes

Serve hot!