Recent cold weather here in Alabama brought to mind a wonderful feast the schola shared a little over a year ago. Member Anna Smith treated the group to a spicey and steaming pot of New Orleans style Jambalaya, which did wonders at warming our spirits and clearing our vocal passages.

Gather your forces and make a pot this weekend, or schedule a Mardi Gras party featuring this fabulous dish. Plan on singing through your entire repertoire, especially those motets which contain the word “Alleluia!”

If Andouille sausage is not available in your area, you can order some here.

Ham and Sausage Jambalaya

1 ½ lbs hot sausage, preferably Andouille, diced

3 tablespoons oil

1 lb ham, diced

4 onions, chopped

2 bell peppers, chopped

4 or 5 ribs of celery, including some leaves, chopped

1 large can crushed tomatoes (or 4 fresh tomatoes, chopped)

6 cups beef or chicken stock (or a combination of the two)

4 cloves garlic, chopped

4 bay leaves

¼ teaspoon powdered cloves

¼ teaspoon ground allspice

1 sprig of thyme (or ½ teaspoon powdered thyme)

1 teaspoon chili powder

4 cups uncooked long-grain rice

1 bunch green onions, finely chopped

black and cayenne pepper and salt, to taste

In a large (8-quart) pan sauté the sausage and the ham for a few minutes. Add the onions, bell peppers, garlic, and the celery, and cook until the vegetables are limp. Add the tomatoes and the stock and simmer for about 30 minutes. Near the end of the 30 minutes of simmering, add the spices.

Add the rice and bring the mixture to a boil; cover the pan then reduce the heat to very low and simmer for about 15 minutes. Stir. If jambalaya seems dry, add some more stock, then simmer, covered for about 10 minutes more. Add the green onions and simmer for about 5 minutes. Remove from heat and allow to “rest” for 5 – 10 minutes.