April is national poetry month. Poet Patrick Mackeown was born in 1966 in London, England and raised in Turkey, Wales, and various parts of England. Educated as a philosopher, he has worked several jobs including salesman, computer operator, internet technician, and a chef as he developed is writing chops. Below is his poem about jambalaya. Jambalaya started as a classic spicy hot dish made with rice and vegetables and seasoned with poor cuts of meat.
Louisiana Jambalaya Giant Bird Chew
Louisiana, Jambalaya Capital of the World
Recipes that kings envy are here unfurled
Crayfish and sausage, oysters and shrimp
Combinations making hardy taste buds limp
Onions, green, and cayenne peppers too
Smartly julienned and added to the stew
Simmer gently, relax and have fun
But mindful your creation is not overdone
Jambalaya originates from Spanish paella
Creole kitchen-sink wizardry at Cafe Bella
New Orleans Red Jambalaya smoky and hot
On account of Tasso-spice-pork that it's got
Jambalaya is for parties and family days
See from my descriptions its myriad ways
The creation a timeless testament living
Sharing celebrations with bountiful giving
Jambalaya Recipe
Ingredients
1 cup uncooked rice
2 pounds pork, chicken, or vegan substitute cut in small pieces
1 small bay leaf
Sprig up parsley
4 finely chopped onions
2 tablespoons olive oil
2 quarts vegetable or chicken stock
1/4 teaspoon Tabasco sauce
1 tablespoon chili sauce
Dash of cayenne
2 teaspoon salt or more to taste
Instructions
Cut the pork or chicken into small pieces and brown in olive oil. Add chopped onions and cook until browned. Stir often the meat is tender add vegetable or chicken stock, parsley, bay leaf, and salt. Cook for 10 minutes. Shake rice slowly into boiling meat mixture. Cook over moderate heat until meat and rice are done. Stir carefully to prevent burning. Add cayenne, Tabasco sauce, and chili sauce. Note: it may be necessary to add a little more water to complete the cooking of the rice and meat. The finished jambalaya should be just thin enough to serve in bowls Serve hot in bowls.
Serves 8 to 10 people
(Los Angeles Sentinel December 28, 1950)
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