Jambalaya

The irrigation ditch stream in front of our house attracts mallard ducks every year.  They come in the spring and soon thereafter, we have oodles of little baby ducks that hang out in our driveway and even sometimes on our porch.

Every time I see them, a song runs through my head that my Uncle Jack used to sing to me all the time.  The words go like this:

I love little baby ducks,
Old pickup trucks,
Slow moving trains
And rain

Uncle Jack was a classic.  He hunted, worked on old cars, drank MGD, and was everyone's favorite.

He also made jambalaya his own way. 

There exists, a fabulous picture of him riding a bicycle.  We can't find it, but hopefully it'll surface by the time I post about his fudge recipe at Christmas time.

We miss you Jacko!

Jambalaya
by Uncle Jack

3 tablespoons butter
1/2 cup chopped onion
3 garlic cloves
1/2 pound smoked sausage (such as Kielbasa) cut in 1/2 inch pieces
1 cup long grain rice
2 medium potatoes, peeled and cut in 1/2 inch cubes
1 1/4 cups canned chicken broth
1/2 cup dry white wine
1 four-ounce jar sliced pimentos with juices
1/2 teaspoon turmeric*
Cayenne pepper, to taste**
1/2 pound large uncooked shrimp, peeled and deveined
1/2 cup chopped fresh cilantro

Melt butter in a heavy large saucepan over medium heat.  Add onion and garlic and saute just until soft, about 5 minutes.  Add sausage; saute until beginning to brown, about 5 minutes.  Add rice and stir to coat with pan juices.  Mix in potatoes, broth, wine, pimentos with juices, and turmeric.  Season with salt, pepper and cayenne.  Bring to a boil; stir well.  Reduce heat to medium low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes.  Mix in shrimp and cilantro.  Cover and cook until shrimp are just cooked through...about 4 minutes. 

*Look in the bulk food section of most natural foods stores for spices.  It's much cheaper than the jarred aisle spices.  An additional benefit is that you can buy only the amount you need and the rest won't go to waste. 
**This recipe is very kid friendly.  If you like it spicier, pump up the cayenne or serve it with hot sauce on the table.