Another Menu from Newspaper ClippingsI have been looking for a Menú appropriate for an Asopao, or as in this case, a Jambalaya. I prefer my Jambalayas not too soupy, more like Paellas, but with the distinctive Creole flavor that is so much to our liking. New Orleans has a strong Caribbean influence, and is also a city near the ocean. For some reason that I cannot describe, people from seaports share common characteristics and preference for a certain kind of food. I do not pretend to be an expert in Jambalayas, but the following had been highly praised by many of my guests.

FIVE GREEN SALAD

½ lb tender spinach leaves washed and prepared for serving
1 head Boston lettuce
1 bunch aragula 1 medium sized head radicchio
½ small head escarole
¾ cup olive oil
¾ lbs mushrooms, sliced
2 green onions sliced
½ cup Balsamic vinegar1 tb sugar
¾ tsp thyme leaves
¾ tsp salt
1/8 tsp ground pepper

Into a very large salad bowl, tear salad greens into bite sized pieces. Prepare dressing: In 10 inch skillet, over medium high heat, in hot salad oil, cook mushrooms and green onions until tender, stirring occasionally. Stir in vinegar, sugar, thyme, salt and pepper: heat to boiling; boil 1 minute, stirring constantly. When ready to serve, pour hot dressing over greens, toss and serve. 10 servings.

SHRIMP JAMBALAYA

1 large onion chopped
1 garlic clove minced
1 green pepper chopped
1 large celery rib, diced with tops
¼ cup bacon drippings
2 tb minced parsley
½ lb ham cut into ¼ inch cubes
½ tsp dried leaf thyme
2 bay leaves
1 tsp Tabasco
1 can tomatoes
½ cup tomato sauce
2 cups rice
2 lbs shrimps, shelled and deveined
(you can substitute chicken and sliced Polish sausage for the ham and shrimps and then you have a Chicken Jambalaya)

Sauté onion, garlic, green pepper and celery in the bacon drippings at moderate heat, till onion is golden. Add parsley, ham thyme and bay leaves; cook 5 minutes stirring often. Add Tabasco, tomatoes and juice, tomato sauce, 2 cups water and 2 tsp salt. Simmer 5 minutes. Add rice, reduce heat to very low and cook, covered, 30 minutes. Add shrimps and simmer, covered 10 to 15 minutes longer, till rice is tender and all liquid is absorbed. Check seasoning and add more salt and Tabasco, if preferred. The secret for a Paella like Jambalaya is to be very careful with amount of liquid used, not more than 2 ½ cups liquid and to move the rice only once, when you add the shrimps, from the bottom up.

BUEN PROVECHO!