Jambalaya with Jarvis

On January 5th I had the privilege of cooking with and interviewing Jarvis Green, #97 Defensive Lineman for the New England Patriots! What a great experience that was. Jarvis is a kind, humble, talented athlete and generous individual. He also loves to cook! Jarvis is an entrepreneur at heart and will soon be opening up a restaurant in his home state of Louisiana and has spent some off season time learning the ropes from the terrific folks at Prime Steakhouse and The Oyster Bar in Providence's Federal Hill. At the time of the interview the Patriots were undefeated at 16-0, so with thoughts of The Super Bowl looming ahead, I thought we would cook up something yummy and easy to serve at any Super Bowl Party! Seeing as Jarvis is from the New Orleans area, I thought maybe a hearty one pot meal like Jambalaya would be perfect. I found an easy recipe on Martha Stewart's site and adapted it a bit.

Firehouse Jambalaya

Ingredients
Serves 8 to 10.
· 1 whole chicken, (3 to 4 pound), rinsed and patted dry
· 1/2 medium onion, plus 2 chopped medium onions
· 3 whole garlic clove, plus 3 minced garlic clove
· 1/4 cup coarse salt
· 1 28oz. can whole peeled tomatoes
· 1 tablespoon ground allspice
· 1 tablespoon dried thyme
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 tablespoon hot sauce
· 1/4 cup vegetable oil
· 1 1/2 cups chopped celery
· 1 green bell pepper, ribs and seeds removed, chopped
· 1 red bell pepper, ribs and seeds removed, chopped
· 1 pound andouille sausage or kielbasa, sliced into 1/2-inch-thick pieces
· 2 cups long-grain white rice
· 1 pound medium shrimp, (about 30), peeled, deveined, and tails removed

Directions
1. In a large stockpot, combine chicken and enough cold water to just cover the chicken. Add 1/2 onion, 3 whole garlic cloves, and 2 tablespoons salt. Bring to a boil over high heat; reduce heat to medium, and cook for about 1 hour. Allow to cool. Remove chicken from pot; remove meat, discarding skin, and shred. Set aside. Strain broth, discarding solids. Set aside.
2. In a large Dutch-oven, combine 3 cups of the chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.
3. Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.
4. In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and remaining 2 tablespoons salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.
First published MSL September 2005

We paired the Jambalaya with a 2005 X Winery Syrahtica
An ample,but not overbearing red with hints of blackberry and plum and a bit of toasted oak.

Something almost as important to Jarvis as his family and football is his Foundation: "The mission of the Jarvis Green Foundation, a non-for-profit 501(c)3 organization, is to provide support to single working mothers in disadvantaged, low-income areas", especially those mothers affected by Hurricane Katrina.
You could win a lunch with Jarvis Green! enter to win tickets to his Fundraiser at Capital Grill on Feb. 11, 2008.

I want to thank some folks for making this interview & videos possible!
Eric Eisenberg
Wendy Hanson of The Sassy Ladies Coaching Group
Mike Ritz of The Genesis Center
Mike Degnan, Chef Emily and Mimi of Providence Prime
Michelle Girasole of Precision Web
Arty Goldstein and the gang at A Gold Production
and of Jarvis Green himself!
I hope you enjoy the videos! This will be the start of a new venture for "Jen's Dish" stay tuned.......