Louisiana Jambalaya Creole’

Louisiana Jambalaya Creole’




One of my favourite jobs back in the early eighties was chef for a turn of the century musical called One Mo Time.

I took on this position because it gave me a chance to work inNew Yorkand it was something I wanted to add to my repertoire.

While there I was to be mentored by Chef Paul Prudhome well known for his avant-garde approach to Creole Cuisine and the art of blackened grillingLouisianastyle.

The producers of this show wanted to have an authentic Creole style menu that would compliment this dinner theatre musical play.

They flew me to NY and introduced me to Chef Paul and the cast of the play which was then playing at the famous Village Gate onBleeker Street.

The creators of the play were the infamous Art and Bert Dulugoff brothers along with Pat Kinney and Jerry Wexler who were very well known producers, mover shakers from the big apple.

They demanded that the food be as exciting as the show itself to be successful.

The performers were all from New Orleans and were well rehearsed after touring with the show for several years. The lead singer was a beautiful lady singer named Sylvia ‘Kuumba’ Williams and she had a sweet powerful voice that made you pay attention to what she was singing.

As dinner was being served she would sing this one number called The Kitchen Man originaly by Bessie Smith and I would have to come out in my kitchen whites and stand by the stage to be part of the act.

She would look deep into my eyes and sing this sexy song like I was her man that satisfied her every craving. The audience loved the song while enjoying the Creole Louisiana Jambalaya that I prepared as the main entree.

The Kitchen Man stuck as my food moniker since then and as the show ended its run in New york and Toronto I had learned to prepared many traditional Creole dishes since and here is a simple version of Creole Louisiana Jambalaya for you to try.

You will need.

1 cup long grain brown rice.

1 cup V8

1 cup chicken stock

1 cup chopped onions

1 cup chopped green pepper.

1 small chilli pepper or pinch of cayenne [optional]

2 smashed cloves of garlic

1 the cup fresh cut okra.

1 cup of stewed tomatoes

1 tsp. kosher salt.

1 tsp. black pepper.

1 Bay leaf.

1 tsp. file gumbo [dried sassafras]

6 chicken thighs

9 oz. piquant chorizo sausage cut into 1 in. pieces. [your favourite will do fine].

12 16/20 shrimp in shell rinsed well with back split and cleaned.


In a large deep oven proof dish place rice and liquids.

Stir in the chopped vegetables and garlic and bay leaf.

Arrange the tomatoes on the surface.

Place the chicken thighs and the sausage in a circle pattern.

Sprinkle the seasonings over the chicken and sausage.

Bake on the middle shelf at 375 for 45 minutes or until the rice is al dente.

Remove from oven and place the shrimp pushing the tails down into the rice mixture

between the chicken and sausage pieces.

Continue to bake for 15 minutes more.

Remove from the oven, let rest for a couple of minute.

Place a portion of rice in a heated rimmed bowl and top with one chicken, two shrimp and three pieces of sausage.

Serve with warm buttered dinner biscuits and enjoy!                                     [Makes 6 servings]


Thekitchenman’s B.C.