Although the exact origin of jambalaya is unknown, it is most likely the result of multiple ethnicities mingling in the port city of New Orleans centuries ago. Jambalaya is similar to Spanish paella, which was brought to the area by Spanish explorers. Saffron, which is the main spice used in paella, may have been difficult to find in the new world and may have been replaced with tomatoes to create what we now know as Creole Jambalaya.
Influences of French, African, and Caribbean cooking methods and ingredients can be seen in the variety of jambalaya recipes across the region. The unique combination of cultures has created a delicious and versatile dish that will surely be a favorite for generations to come.
I visit them for my jerk chicken, rice, cabbage, and plantains. The owner, who is also the cook takes out the time to talk to me about her spices and recipes, and how she prepares her dishes. In terms of service, they are on the down to earth side, makes you feel like being in the islands. They are not in a hurry to rush you through the drive-thru window. I have not gotten out to eat on the patio, as I'd rather smell the food on the long drive back to the house.
I can't compare them to my West Coast, Breadfruit Tree, because this restaurant is not on the Delta. Won't be comparing them to my favorite Ethiopian spot in Oakland, California, where I would make a 90-minute drive just to have the ambiance.
But I can compare the service and the interactions of the cooks. I can say they are one of those places I will return to and remember because each experience has been good enough to make a special trip back. Valdosta is a 40-minute drive from Lakeland, now that I've found this place Hardee's and Subway don't have a chance. The $5 dollar special is getting smaller than before but that's okay because there's just enough food for one serving.
I use to drive by this place and say no, how good can they be, with all this going on. Don't judge a book by its cover, because I have been very pleased each time I've eaten here.
Jamaican Jerk Chicken and Seasoning
For those of you not familiar with Jerk, it is a spicy, sweet, tangy, and HOT seasoning for grilled meat, pork, and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.
1 tablespoon ground rosemary
2 tablespoons ground thyme
1 tablespoon ground allspice
1 tablespoon ground ginger
1 1⁄2 tablespoons sea salt
1 1⁄2 teaspoons onion powder
1 1⁄2 teaspoons black pepper
1 1⁄2 teaspoons ground cinnamon
3⁄4 teaspoon ground nutmeg
3⁄4 teaspoon garlic powder
3⁄4 teaspoon paprika
2 teaspoons ground scotch bonnet peppers (habanero)
12 bay leaves (finely crumbled)
1⁄3 cup sugar
3 lbs chicken (pieces, wings, halves, whatever)
1⁄4 cup olive oil
Directions ( Caribbean Delight bakes it in the oven)
- Combine all but chicken, lime juice, and oil in a mixing bowl and whisk to mix well.
- Whisk together lime juice and olive oil.
- Rub the chicken well with lime/oil mix. Do not marinate.
- Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in a rub fashion.
- Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
- Prepare grill for direct/indirect grilling.
- Grill chicken over hot direct fire. Don't worry about black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
- Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
- One quick dance across the direct heat before serving will help crisp it a bit.
- Serve with plenty of napkins.
"Caribbean Delight"- Served up in a pineapple with shrimp
Creole jambalaya, which is also sometimes known as “red jambalaya,” includes tomatoes. This dish begins with the holy trinity of vegetables (onion, celery, and bell pepper) and meat being cooked together.
The most common meat used for jambalaya is smoked sausage (usually andouille) and chicken. Once the meat and vegetables have cooked, tomatoes, stock, and rice are added to the pot. The entire pot is brought to a boil, covered, and cooked until the rice has absorbed all of the stock. The resulting mix has a slightly red hue from the tomatoes.
Ingredients
2 tbsp butter
8 oz Andouille sausage, or another spicy smoked sausage, sliced 1/4" thick (optional)
2 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 tsp salt
1/2 cup diced tomato, fresh or canned
1 large green bell pepper, diced
2 ribs celery, sliced 1/4" thick
4 green onions, sliced thin
1 cup of brown rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined
