I think that since the time our son went away to university in London, he’s been hungry.  I don’t think this really happened when he was in boarding school in Switzerland; they had fantastic meals and plenty of it.   I think it was London.

Anyway, that’s when he showed an interest in cooking.   He didn’t just bolt down food when he came home for a visit, he asked how it was prepared.   I was surprised and pleased that he was interested but this was definitely a new “Bear”.

Now I understand that he has become somewhat of a cook in his household and actually reads my blog and calls me for ideas.   On his visit this time he wanted to make jambalaya and that sounded good to us.  He did a search on the internet and took his inspiration from Emeril.

He was really pleased with the food processor.  If you don’t have a processor, you definitely need a “coupe oignon” 🙂

The colors said it all, even before he put anything on the fire and the smell of the chopped vegetables made us know that this was going to be good!

I would have really liked to “go Cajun” with crawfish tails but I’m not complaining.

Just look at that chicken!

I ate 3 or 4 of these.   Lovely with Emeril’s essence and olive oil.

Not andouille but a pretty good French smoked sausage!

He’s cooking now!

Jambalaya a la California

2 lbs  chicken thighs, seasoned with Emeril’s essence

1 1/2 lbs  smoked sausage, sliced

1 lb shrimp, cleaned and seasoned with Emeril’s essence

Emeril’s essence http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html

4 tbsp olive oil

3 onions, chopped

4 celery branches, chopped

4 large garlic cloves, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

3 bay leaves

1/2 tsp piment espelette

1 tbsp dried thyme

3 tomatoes, chopped

6 cups of water

2 cups of rice

Salt and pepper

1 cup green onions

1/2 cup parsley

Fry the shrimp in 2 tablespoons of the olive oil until just cooked.   Remove and set aside.   Add the chicken, brown, remove and set aside.  Add 2 tablespoons of olive oil to the pan and brown the sausage.   Add to the pan the onions, bell peppers, garlic, and celery.   Cook until soft.   Add the chicken, bay leaves, piment, thyme, tomatoes, salt, pepper and water.   Simmer for about 20 minutes.   Add the rice, then simmer for another 15 minutes.   Add the green onions, parsley and shrimp, then cook for another 10 minutes.

Wine suggestion:   Chianti