— by Ben Brewer
Chef John Besh is one of Louisiana’s most famous chefs, and founder of acclaimed restaurants such as August, Besh Steak, Lüke, Lüke San Antonio, La Provence, American Sector, Soda Shop, Domenica and Borgne. Mr. Besh’s cooking is a celebration of the bounty and traditions of New Orleans. He introduced his New Orleans style one-pot country cooking to the kosher kitchen:
Full recipe after the jump.
New Orleans is a port city in which many cultures come together from all over the world. Each culture leaves their piece in the cuisine. The base of our cooking is the Spanish sofrito and paprika. Gumbo comes from an African influence. Our food has a reputation for being spicy, and that is not necessarily the case, we just really believe in seasoning our food, which is true in the food here from what I can taste. It rains all the time. The fields are very fruitful all year with okra, peppers, collard, mustard and other greens. Our Creole tomatoes are the most delicious in the world.
Just for a change of pace, this year you can try a delicious pot of Chef Besh’s kosher Jambalaya while enjoying the Superbowl. Here is his recipe.
Chicken and lamb sausage jambalaya
Yields 12-15 servings
- 3 pounds lamb sausage, diced
- 8 skinless and boneless chicken thighs, cut
- roughly 1 inch cubes
- 1/2 c olive oil
- 6 each large onions, diced
- 4 each bell peppers, diced
- 10 stalks celery, diced
- 12 cloves garlic, minced
- 9 cups parboiled/converted white rice
- 6 cups crushed canned tomatoes
- 6 cups rich chicken broth
- 2 teaspoons dried thyme
- 2 dried bay leaves
- 3 Tablespoons smoked paprika
- 1 Tablespoon cayenne pepper
- 2 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon celery salt
- 2 bunches green onions, chopped
- Heat a cast iron pot and start rendering the sausage in the olive oil, while stirring slowly over medium heat.
- While the sausage is rendering, go ahead and season the chicken thighs with salt and black pepper.
- Add the chicken to the pot and continue to stir intermittently. Cook the chicken until it becomes golden brown in color.
- After the chicken has browned add the onions to the pot and allow them to brown as well, prior to adding the bell peppers, garlic and celery. Be sure to continue stiring from time to time in an effort that will ensure everything in the pot cooks evenly.
- Next, add the rice and remaining dry ingredients to the pot while stiring frequently for the next 3 minutes.
- Raise the heat to high once again and add the tomatoes and chicken stock to the pot.
- Bring the liquid to a boil before reducing the heat to medium/low and covering the pot for 15 minutes.
- After the rice has simmered for 15 minutes go ahead, remove the lid from the pot and fold in the green onions.
- Turn the heat off and cover the pot again for an additional 10 minutes.
- Remove the lid, fluff the Jambalaya and serve!
Ben Brewer is the founder of Israel Food Tours, in which he brings us his unique and in-depth knowledge of the Israeli culinary scene.