Jambalaya Chronicles – The Recipe

After many requests to share my recipe, which I am all too happy to share as it was given to me, so I can hardly claim it as my own, here it is. Along with a few tweaks I made from the original and tips I’ve learned along the way. Hope you enjoy it as much as I have.

The basic idea: Equal parts meat (pork or chicken), sausage, rice, and onions, seasoned with salt, pepper, garlic, and hot sauce. That’s it. Nothing more. Maybe some bacon fat for browning the onions (optional, but very yummy).

I’m often asked for my secret. If there is any secret, it is simply to brown the onions until they are as dark as possible (chocolate brown). No secret spices, no special andouille brand/recipe, nothing hard to find in your local grocery store.

To feed 10-15 people (adjustments up or down for more or less people are pretty straightforward):

• 4-5 slices bacon
• 2 pounds boneless, skinless chicken thighs (or Boston butt, or pork temple meat), cubed
• 2 pounds smoked sausage, sliced (andouille is good, but expensive; I just use standard smoked sausage)
• 2 pounds onions, diced (~3 cups diced)
• 3 cups long grain white rice
• 6 cups water
• 1 1/2 teaspoons salt
• 1 tablespoon minced garlic
• 1/2 tablespoon black pepper
• 2 teaspoons hot sauce (I prefer Crystal)

Cook bacon down to render all the fat from it, remove from the pot (you can make sandwiches, or save it for something else – the bacon doesn’t go back in – just use the fat to brown the onions). Fry the sausage in the bacon fat until it renders some fat and crisps the outside a bit, remove it and set it aside. Add onions to the sausage/bacon fat and cook until they are dark, chocolate brown (could take 30-40

Dark brown onions – “the secret”

minutes; high heat at first to boil the water off the onions, reduce heat as necessary and stir enough to prevent burning). Add chicken or pork and cook until browned (about 30 minutes). Put sausage back in the pot, add salt, garlic, pepper, and hot sauce and continue simmering with the meat (another 30 minutes). Add water and bring to a boil. Add the rice and return to a boil. Let it boil a few minutes until the rice starts to float, reduce heat as low as possible and cover for 20 minutes (you can turn the fire off completely after about 10 minutes). Take the lid off, turn it over* and cover for another 20 minutes. (The heat retained in a cast iron pot will be enough to continue cooking at very low heat.)

*”turn it over” – when you take the lid off the pot, there will be a puddle/pool of water on top of the rice. Use a paddle to lift the rice off the bottom of the pot and let the standing water run to the bottom, and then smooth the top and cover again.

The original recipe given to me did not include bacon. I also have a few other tweaks not listed in the recipe:

• Sprinkle a bit of salt, pepper, garlic powder, and onion powder on the meat the night (or at least a couple of hours) before cooking; go easy on the salt, pepper, and garlic powder.
• At the end it’s ready to eat, but if you can let it sit a bit longer it will continue to soften the rice and ensure you have no crunchy grains. As you increase the quantity, add a little extra water, too, to help eliminate crunchy rice grains – for this recipe, I might add another 1/2 cup of water in addition to what is called for in the recipe.
• When the rice initially starts to boil, you can reduce heat and cover immediately, but letting it boil a bit longer until the rice floats is the secret to getting the rice to “pop” – a feature of Gonzales Jambalaya Festival winning recipes.
• When you cut the meat, cut it a bit larger than bite size pieces. It will cook down enough to be bite size by the time you are done. If you cut the pieces too small, they disintegrate and become unrecognizable (makes great flavor, but very few chunks of meat).
• If you only add half the seasonings you can stop after it simmers a bit and make some fabulous jambalaya po-boys. If you add all the seasonings, you can also stop at this point, freeze what you’ve got for later – just thaw, warm, add water and rice to finish. (Freezing finished jambalaya with rice ain’t too good – it’s hard to reconstitute frozen rice.)

Finally, if you want a larger batch, the recipe is easy to scale upwards, but I’ll also be happy to share exact quantities if needed (if scaling on your own, when you get up to 5 pounds of rice, use one gallon of water/five pounds). Leave a comment and I’ll get in touch.

Fasting

For the past few months, I’ve been encouraged by a friend to include fasting in my prayers, and I have done that a few times.  While thinking about this I started to wonder what the Bible actually says about the reasons for fasting.  It seems like we mostly hear about people fasting as a “desperation move” when they have an urgent need or deep grief.  I thought there must be other reasons for fasting.  Well, I know there are other reasons, but I thought I’d take a bit of time and look up some verses and see why people were fasting.  Wow.  There are a lot more reasons than I expected.  Good ones, too.  (Of course.)

In his book Revival Starts Here, Dave Clayton writes:

Fasting is a physical declaration regarding a spiritual longing.  It is a moment where we raise a white flag and surrender the notion that the fleeting pleasures of the world are an adequate substitute for the infinite goodness of God.  It is a declaration that what we really need is not of this world.  It is about our spiritual feasting, not our bodily famine.  Fasting is not about what we let go of, but Who we will let take hold of us.

I looked up some passages that mention fasting and found there are, indeed, a lot of reasons people fasted, and a lot of reasons I think we would benefit from this practice – not the least of which, as Dave describes, raising a white flag to declare that I am surrendering to God.

Of course, as you would expect, there are numerous passages that describe fasting as part of mourning and grieving – 2 Samuel 1:12 and Daniel 10:2-3 are two good examples.

There are times when people fasted as they were pleading with God in prayer and using fasting as a way to emphasize that prayer – 2 Samuel 12:15-17 is a good example as David prayed for his son to be healed.

David’s pleading and prayer was part of his grief.  There are also times people pleaded with God to hear their prayers for strength, protection, and deliverance from enemies or struggles.  See Ezra 8:21-23 and Esther 4:16.

We are also familiar with times people were fasting as they were seeking God’s wisdom and guidance as in Judges 20:24-28.  (Note: there is also a clue here about alternative ways to fast – more on that later.)  Acts 14:23 also describes a time of fasting while seeking God’s blessing.

Up to this point, I’m seeing all the reasons I’m familiar with where people were fasting when they prayed – mourning and grieving, pleading with God, begging for His mercy, and seeking His wisdom, guidance, blessing, and protection.

I also found several other really great reasons to fast.  Reasons you may be familiar with, and maybe I’ve heard of them before, but they just were not the reasons that came to mind when I considered fasting.  These, I think, are reasons that can really bring us closer to God.

Fasting and prayer can be a pure and simple form of worship to God.  Just simply saying to God that you recognize Him as God.  Luke 2:36-37 (some versions use the word “serving,” while others use “worshiping”) and Acts 13:2 (again, some versions use the word “ministering” while others use “worshiping.”)  Clearly we can see that fasting is part of worship.

Fasting is a also good time to slow down and step away from the distractions of life and simply listen to God. Listen for His answers to your prayers (we ask a lot of God – how often do we stop to listen for His answer?).  Listen for His guidance, His love.  In Exodus 34:27-28 Moses spent 40 days fasting and listening.

1 Corinthians 7:5 describes a time of sacrifice – a form of fasting – so you can devote yourself to prayer.  (Clue #2 – it’s not always about food.)

The beginning of Matthew 4 and Luke 4 both describe a time of fasting during a time of temptation.  Times of hardship also bring temptation and lead us to prayer for God’s deliverance.  Fasting with that prayer can be a time we say to God “Only You can see me through a time of fasting, and only You can deliver me from this hardship and temptation.”

A common theme of fasting throughout scripture is repentance and confession.  I think most of us are familiar with returning to God, saying to Him “I know I have sinned, I know I have left You, I know I must walk with You, and I want to walk with You.”  But we don’t often, if ever, fast when making that confession.  In Joel 2:12-13 God declares that he wants us to return to Him, to rend our hearts to him with prayer and fasting.  1 Samuel 7:6 also describes a time of fasting and confession.

Daniel 9:3-5 includes a whole range of reasons for fasting – prayer and petition, pleading, confession, mourning, praise to the God Most High.

So, there are a LOT of reasons people fasted, and good reasons for us to follow their example.  To be clear – God hears our prayers whether we fast or not.  Fasting is not about screaming a little louder so God can hear us, or know that our hearts are in distress.  Fasting, instead, forces us to focus and lean on Him for His strength.  It changes us and our relationship with Him.

Clearly, we should be fasting when we pray.  The unanswered question is how?  And when?

There is no single answer to those questions.  In fact, the scripture includes different ways and different times that people fasted.  Jesus and Moses spent 40 days without food and water.  I’m pretty sure that is NOT an example we should follow (I’m not sure it’s possible to survive, but I am sure it’s not medically safe for us to do that.)

In Daniel 10:2-3, Daniel says he did not eat any tasty (or choice) foods, and no meat or wine.  He also avoided ointments or lotions.  So fasting isn’t always about avoiding all food, and can even involve non-food sacrifices (back to 1 Cor 7:5 again).

Typically, when we fast or think of fasting, we think about avoiding food and maybe only drink water for a day or two.  Some people have medical issues that make that a bad idea.  That’s okay.  You can still find a way to fast from certain foods, or from other comforts and pleasures.  Anything that forces you to focus and depend on God.

You can fast for a day and eat only a small meal in the evening (see Judges 20:26), or you can fast for an entire day, or maybe two or three days.  When you do that, don’t gorge yourself a day or two ahead of time – that will actually backfire (remember those times you had a huge dinner and woke up ravenously hungry the next morning?).  This is about learning to lean on God.

Whatever you choose to do, it should involve some sort of sacrifice.  I am considering fasting for two days because when I have fasted for one day, it doesn’t seem to be very difficult (My son says “If it didn’t hurt, did you really try?”).  I do spend more time in prayer, and I do focus on God to help me through the day, but it’s really not much of a struggle.  I also suspect that fasting on a work day is a bit of a distraction for me – I keep busy with work, which helps me avoid thinking about food, and helps me get through the day (i.e. not depending on God as much as maybe I should).

When should you fast?  In The Didache, the apostles reportedly instructed new Christians to fast on Wednesdays and Fridays – twice a week, every week.  (They also suggested fasting before being baptized – hmmm….that’s a pretty good idea, I think.)  You could fast once a week, every week. Or twice a week, or once every other week, or once a month, or once a year for several days in a row (our congregation is currently preparing to fast together for 21 days).  You could establish a regular routine, and also fast and pray whenever a great need arises (confession and repentance, grief, pleading, etc.).  Whenever you fast, it should be a time that requires sacrifice.  Choose a day or a time that forces you to focus on God and your reason for fasting.

And finally,

When you fast, do not look somber as the hypocrites do, for they disfigure their faces to show others they are fasting. Truly I tell you, they have received their reward in full.  But when you fast, put oil on your head and wash your face, so that it will not be obvious to others that you are fasting, but only to your Father, who is unseen; and your Father, who sees what is done in secret, will reward you.  (Matthew 6:16-18)

You don’t have to go out of your way to avoid having anyone know you are fasting, but don’t make a big show of it.

Fasting when you pray is not commanded, but it was clearly a common practice throughout scripture.  A common practice that was simply an expected part of our prayer life.  And I am convinced that if we are not fasting, we are not experiencing the full blessings God can rain down upon us.

Crisis Averted

The imminent and infallible Wikipedia defines a mid life crisis as:

 a transition of identity and self-confidence that can occur in middle-aged individuals, typically 45–64 years old.

I kinda thought I was past the mid-point here, but apparently I’m still in the range for having such a crisis.  Turns out, the crisis part happened a few years ago when I was seriously questioning my value as an employee and whether the work I was doing was actually helping anyone.  I’ve gotten past that, and have started exploring some new activities/hobbies.  I’ve never really had a defined hobby, although I’ve always enjoyed reading, cooking, traveling, and a few other odds and ends activities.  I just never pursued anything intentionally as a way to grow, learn, or be active.

I’m still not pursuing any of these hobbies as a way to become expert, but as I was out playing golf today I realized that these things are a bit more than “practicing for retirement,” as I’ve called them over the past year or so.  And even though I’m trying to pursue these new hobbies with a minimalist approach (spending as little money as possible, amassing only the absolutely necessary equipment), I’m having a great time being active, being outdoors, spending time with people, and learning new skills.

Golf isn’t really a “new” activity for me (the first clubs I had were a used set I think I bought from Steve Taylor in Ruston – that had to be 30-something years ago).  I’ve dabbled around trying to learn this game off and on since then, but now it’s getting a bit more serious.  I still have a beginner set of clubs, with no plans to buy more.  I played a round today and lost only one ball.  That one went in a pond in the middle of the fairway.  None of my shots were lost in the woods.  This is SERIOUS progress.  (Admittedly, some of that is due to having new and better glasses, but there were more than a few really good shots involved, too.)

Debbie and I first paddled a kayak in a bioluminescent bay in Puerto Rico back in about 2004, and nearly threw each other out of it.  But, a couple of years ago (at her request) we took some lessons and now we own a kayak and have had a grand time getting out on the water.  In the past few months, we’ve gone to a kayak rally, played around and fished on Toledo Bend lake with family, took a kayak tour of Bayou St John in New Orleans (highly recommend Kayak-iti-yat), and took a trip down Big Alabama Bayou at the Sherburne Wildlife Management Area.  More to come…

I expect the biggest shock to anyone who knows me is that I’m also learning to hunt.  Focusing on small game because that is really the easiest thing to do, and certainly can be done with a minimalist approach.  Even IF Debbie thinks I’ve gone overboard and surpassed the minimalist hurdle, I’m still trying to keep from getting too heavily invested here.  On the other hand, I am also exploring some options for a guided goose hunt this fall.  That just sounds like a load of fun (and apparently can still be done with minimal gear – no boat, no blind, just a few decoys….still not a massive investment, I hope).

And even if I do, or already have, surpassed the minimalist ideal, it’s cheaper than a motorcycle or a Corvette.  Right??

Just This Once

A couple of years ago, while I was riding my bike on my regular exercise routine, the wind was blowing against me and making it particularly hard to ride.  I’m not an exercise enthusiast, or a cycling enthusiast – I’m just a regular guy trying to be active and establish some healthy habits.  I usually try to ride for half-an-hour in the afternoons, and on this day, after about 20 minutes, I was ready to give it up for the day.  I was thinking “just this once – it’s okay to stop early, I’ve been building a good habit, and stopping early just this once won’t hurt.”  And from deep within in me, I heard another voice screaming at me “NO!!  DO. NOT. STOP.  Stopping is quitting and if you quit now, it will be easier to quit early tomorrow.  You can do this – just this once.  Just push through today, it’s only 10 more minutes – you can do that, just this once.”

I heard that voice again today on the elliptical at the gym (I try to alternate bicycle days with elliptical days).  After about 15 minutes, that voice was telling me, again, “You can do it.  Just today, just this once, hang in there, finish the half-hour and then you can coast the rest of the day.  Just this once.”

Whatever habit you are trying to build – healthy eating, exercise/activity, kindness/service to others – when you find it too hard, just stick it out this one time.  That’s not too much to ask.  Just this once.  Do it for yourself.

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Occasionally, when I talk about my exercise routine, people ask me what I do.  I’m going to outline it here for future reference (and give them the link), and to remind myself and record a a bit of progress.

• Walk 30 minutes every day during lunch (4-5 days/week)
• Ride a bicycle for 30 minutes after work (a one-speed beach cruiser on flat ground around the neighborhood), or stop at the gym and spend 30 minutes on an elliptical machine.
• As of October 2018, I started adding in an “AMRAP” routine after my bike ride and elliptical session.  Because I have committed to being finished with my exercise and home by a certain time, I cut back on the bike ride/elliptical timing by 10 minutes to fit this in until I see how it works out.  I saw this routine on this video, but have not yet worked up to the level in the video.  I started small – AMRAP means “as many reps as possible” – so it’s built for you to do whatever you can.
  • As of December 2018, I’m up to the following
    • 10 pushups (I started with 10 knee pushups – do NOT be intimidated by starting with whatever you can do)
    • 10 body weight squats
    • 20 mountain climbers
    • 12 bicycle crunches
    • 10 split squats (5 per leg)
    • 0 jumping jacks (the first time I did this, the arthritis pain in my ankle was terrible for a few days – I’ll pick this back up after losing some weight)
    • 10 wall touches
    • 10 VMO taps (5 per leg)
    • 10 pushups
    • 30 second plank (my own addition)
  • I use a timer on my phone, and rest 30 seconds between each set.

It’s not JUST the food

When I went on my Texas BBQ Tour, I was reminded that good food is even better with people you love.  And then, a few weeks ago I took another food adventure that showed me yet another aspect of why food can be such a rich experience.

Some of my friends have called me a “foodie.”  I don’t think so.  I just love to eat.  Foodies, I think, have well developed palettes.  I enjoy exploring new foods and flavors, but I miss a lot of nuances (I’ve never tasted “chocolate notes” in wine – that just seems ridiculous to me).  Wikipedia says a foodie

“…is a person who has an ardent or refined interest in food and who eats food not out of hunger but due to their interest or hobby . The terms “gastronome” and “gourmand” define the same thing, i.e. a person who enjoys food for pleasure.”

And then there is list of things foodies pursue.  Nope.  That’s not me.  I do not follow restaurant openings, don’t know the first thing about food distribution.  I might be bordering on gluttony, but not even close to this definition of a foodie.  But, I do take pictures of my meals and post a lot of reviews on Yelp!  (I appreciate other people’s reviews that lead me to good places, so it’s a way to give back – and especially to help you  avoid the really awful places.)

I did learn, on my trek to New York City to find Di Fara Pizza that there is more to the food than the food.  I learned of this place by watching food shows (lots of Andrew Zimmern and Guy Fieri, and of course it was recommended by Johnny T).  When I mentioned this to some of my friends, no one had heard of the place.  Really?  Wow.  But okay.  And when I told how I had to drive across Staten Island (at 5:00 in rush hour traffic), into Brooklyn, and find my way to the place, all the while fearing a long line and no place to park (neither of which happened, by the way), they asked – “Well?  Was it really that good.”

Well?  Was it?

Yeah, it was.  But it took me a little while to figure out why.  The pizza was good.  A very good margherita pizza.  But if I’d had that pizza in my kitchen, or at a local place, it might not have been that great.  Last week I heard an episode of Hidden Brain titled “Hungry, Hungry, Hippocampus.”  At some point it dawned on me why that Di Fara pizza was so good.  It wasn’t just a perfect combination of tomatoes, basil, and mozzarella on a perfectly cooked crust (all of which it was).  But it was the whole experience of realizing I was close to a famous place I wanted to visit, finding my way across Staten Island, cruising through the streets of Brooklyn, finding a parking spot by the front door (actually, two spots so I didn’t even have to back in to parallel park), no one in line, watching Domenico DeMarco making the same pizza he’s been making since 1964, sitting at a communal table and visiting with a local (who offered a few other visitor tips) – all of that together made that pizza really great.

On my trip to Philly, that roast pork sandwich was really good (best sandwich in America says Adam Richman), but knowing I wanted to try this sandwich, being directed by a friend on where to get the best one, again sharing a communal table with locals, and sharing the experience (via messages and pictures) with the friend who directed me there – all that made it even better.  The German food I had with a group of friends and colleagues was really great – but sharing it with those people was even better.

It’s not just the food.  It’s the whole experience, and most importantly the people involved that get you there or share it with you.