Jambalaya in Autumn: A Taste of Louisiana in the Netherlands

There's something about fall that always makes me crave a big pot of Jambalaya. Maybe it's the cooler weather, college football season, or that sense of comfort that comes from a dish that feels like home. Growing up in Louisiana, jambalaya wasn't just food--it was tradition. We made it for tailgates, family gatherings, cook offs, and even Sunday afternoons when the weather hinted at gumbo season.

In Louisiana, everyone has their own way of making jambalaya. Some folks swear by adding tomatoes ("Creole style"), while others--like myself, keep it more Cajun. At tailgates, you can smell the jambalaya long before you see the pot. There's usually a large crowd gathered around, debating the best type of sausage or the right ratio of rice to meat, while someone stirs the pot with a wooden paddle big enough to double as a canoe oar.

Now that I'm living in the Netherlands, I'm determined to recreate a little slice of home. Of course, finding all the ingredients can be a bit of an adventure. While I can't replicate the atmosphere of a Louisiana tailgate in a Dutch backyard, I can at least bring the flavors to life in my kitchen.

Here's my no tomato Louisiana Jambalaya recipe--simple, soulful, and perfect for fall evenings, whether you're tailgating or just enjoying a quiet evening in your apartment in Zandvoort.

Serves 6-8

2 Tablespoons vegetable oil or butter

1 large onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

14oz smoked sausage, sliced (when in the US I would use Andouille)

2 cups shredded rotisserie chicken (or cooked chicken thighs)

2 cups long grain rice (uncooked)

4 cups chicken stock

2 teaspoons of Cajun seasoning (more later to taste)

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 bay leaf

Saute the trinity-- Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1 minute more.

Brown the sausage--Add the sliced sausage and cook until browned and slightly crisp on the edges.

Add spices and rice--Stir in Cajun seasoning, paprika, thyme, and rice. Stir well to coat every grain with seasonings and oil.

Pour in the stock--Add chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and most the liquid has been absorbed.

Add chicken--Stir in shredded rotisserie chicken and let it heat for a few minutes. Taste and adjust seasoning.

The best part about jambalaya is that it's forgiving. You can adjust based on what you have--just don't forget the holy trinity of onion, bell pepper, and celery. As it simmers, your kitchen fills with that aroma--smoky, savory, and just a little spicy.