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July 20th, 2008
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Big fun on the bayou

When cultures clash, cuisines flourish
From the chef | Search restaurants | Archives

April 16th, 2008 issue

COURTESY PHOTO
Jambalaya ranks as one of the most loved dishes from Louisiana Cajun country.
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History records many massive migrations, from the early waves of New World settlers to the recent influx of Africans and Middle Easterners to Europe.
The new arrivals bring with them old customs and, of course, traditional recipes — many of which must be adapted to work in an unfamiliar environment, often using substitute ingredients. Some of these “hybrid” dishes earn a following all their own.
One of the most popular meals in Texas, for instance, is something called chicken fried steak. Essentially schnitzel made with beef instead of pork, it was introduced by German immigrants to the state’s hill country. Indians who traveled to England brought along spices and techniques used to create famous “British Indian” creations, such as tikka masala.
In the bayous of Louisiana, Spanish settlers tried to replicate paella with local ingredients, ending up with what we now know as jambalaya. Here’s one version guaranteed to satisfy.
Vlasta Jiroš Lacina is chef at Ambiente, located at Mánesova 59, Prague 2–Vinohrady. Tel. 222 727 851
 

JAMBALAYA

Ingredients:
1 kilogram tiger shrimp
200 grams dried Serano ham
1 kilogram long grain rice
1.6 kilograms canned tomatoes
1.5 kilograms chicken stock
500 grams celery (full stalk)
500 grams red pepper
300 grams onion
30 grams garlic
200 grams butter
100 grams olive oil
50 grams fresh coriander
Salt and pepper
Ground chili
Preparation:
Rinse rice in the hot water, drain and brown in olive oil with sliced garlic and one small onion.
Season rice with salt and pour in chicken stock.
When stock begins to boil, cover and place in oven heated to 150 C for 10 to 12 minutes.
Remove from oven and pour rice into bowl, stirring lightly with fork so rice will dry properly.
Peel shrimp, leave only the tail in shell and season with salt.
Slice ham into thin pieces.
Cut celery and red pepper into bigger pieces and press the tomatoes through strainer.
Place ingredients in a separate bowl so that you can work fast.
Broil shrimp, slices of ham and vegetables.
Add rice, butter, salt, pepper and ground chili.
Broil until the rice starts to crack.
Add tomatoes, the leaves of fresh coriander and broil again.
Serve immediately.
 


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