By Angela Denstad
Time and again the old quip about law and sausages resurfaces: To paraphrase, if you’re fond of either, it’s best not to inquire about how they’re made. But as we prepare for the annual celebration of American independence during a legislative session like no other, it’s hard not to hold big, beautiful brats – or bills – top of mind. If you’re feeling apprehensive about extreme opinions impinging on your celebration, here are a few things to ponder.
When a common sense of patriotism draws us out from both sides of the aisle to potlucks and parades, let’s in fact seek out common sense and take precaution to avoid anything overheated. In highly partisan times, it helps to remember a piece of wisdom attributed to Eleanor Roosevelt: “Great minds discuss ideas; average minds discuss events; small minds discuss people.” And to be sure, creating public policy should involve more thought and research into ideas than merely choosing sides or skewering and grilling the perceived opponent. Save that for the sausages.
Furthermore, even the most ardent supporter of sports or politics can’t – in sound mind and good conscience – agree with every play their favorite team has ever made. If someone tries to convince you of their continual infallibility while always tossing blame out into left field, it’s incumbent upon you to determine what may be disingenuously wrong with them always claiming to be right. To take it straight from Abraham Lincoln’s mouth, he affirmed, “I must stand with anybody that stands right, and stand with him while he is right, and part with him when he goes wrong.” So when pundits and politicians and fanatics bloviate about their big ideas, stand firm in our shared American values. We the people have power to assert that we must uphold the principles of liberty and justice for all. We must also hold our leaders accountable, thereby parsing out the big truths from the dangerous rhetoric of jumbo liars.
Jambalaya: Here’s a culinary example of how things are better when we work together.
This dish has a distinctly American origin and identity while containing aspects of French, Spanish, and African cuisines. Even the word itself is an amalgam of languages (the exact derivation now lost), and so jambalaya is fully American without having to claim to be from somewhere else. In technique, it’s important that each ingredient be treated with respect, equitably prepared to bring out the full flavor potential of all components in order to achieve a combined dish greater than the sum of its individual parts. And if you bring this flavor bomb to a Fourth of July potluck, you can seat people together around a shared table of American celebration.
I hope you enjoy this dish of culinary fireworks as spicy or mild as you like, along with the freedom to discuss laws, the sausages, or anything else you choose.
About the author: Angela works as a copywriter in the education sector and has dabbled in various culinary pursuits. She was the author of The Caledonia Argus’ long-standing weekly food column Thyme Out with Angela and is happy to now join the rotation of food writers with the Fillmore County Journal.
Jambalaya
2 cups long-grain rice
1 large onion, diced
1 large green bell pepper, diced
2 stalks celery, diced
2 cups diced tomatoes
3-4 cloves garlic, minced
4 cups chicken or vegetable stock*
3 teaspoons salt
1 teaspoon freshly ground black pepper
1-2 tablespoons paprika, to taste
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon Cayenne pepper, or more to taste
1 pound andouille sausage, sliced*
1 pound boneless, skinless chicken thighs*
1 pound peeled, deveined shrimp, thawed if frozen*
Chopped green onion and parsley for garnish, optional
Prep and measure your ingredients:
Thoroughly rinse the rice in a fine mesh strainer and leave it to dry while you dice the onion, celery, and bell pepper, which can all go into a bowl together. Dice the tomatoes and place them in their own bowl. Mince the garlic. Measure the salt, pepper, paprika, thyme, oregano, and cayenne pepper, placing them all together in a small bowl.
Slice the sausage and toss into a large pot or Dutch oven over medium heat, stirring occasionally until the oils are released (5-7 minutes). Meanwhile, cut the chicken thighs into 1-inch pieces, then add to the sausage and cook, stirring occasionally, 5-7 minutes more. Use a slotted spoon to remove the meats to a plate.
Add the onion, bell pepper, and celery to the pot and sauté in the sausage drippings until soft and translucent, 8-10 minutes. Add the minced garlic and cook an additional minute. Add the rice and toast it, stirring constantly for another minute before adding in the salt, herbs, and spices, cooking and stirring for an additional minute.
Add the diced tomatoes and the broth, stirring gently to incorporate. Return the meats to the pot, bring to a boil, reduce heat to low and cook covered for 20 minutes without lifting the lid.
Place the shrimp on top of the cooked rice without stirring. Cover and cook through, about 5 minutes. Let the dish rest covered off the heat for 10 minutes. Top with sliced scallions and chopped fresh parsley if desired.
*Substitute vegetable broth, mushrooms, and meat alternatives for a vegetarian option. For those who need to avoid excess spice, swap a milder sausage for the andouille and adjust seasoning to taste
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