I am beyond excited to introduce our first Guest Blogger, Jay del Corro, of Eats of Asia.
Proud Canadian, creator and host of the popular online cooking show, The Aimless Cook, Jay del Corro started his journey cooking his favourite recipes in his apartment. His show started as a Vlog on YouTube in October 2009, and now five years later proudly boasts a growing 30,000+ group of loyal subscribers on YouTube, iTunes, iFood.tv and Blip.tv (plus more). In November 2011 Jay was chosen to be one of 16 creators from 5 countries taking part in YouTube’s Next Chef Program.
These days besides Vlogging, Jay keeps busy with his new Asian Street Food Restaurant, Eats of Asia. You can find him at the Kingsland Farmers Market in Calgary, Thursdays through Sundays. Monday nights Jay creates an Asian Menu with friend and Chef Darren MacLean, of downtownfood (DTF) Restaurant. This weekly collaborative industry party at DTF is also known as 628 Night Market, open from 6 pm – Late and scheduled to run Monday’s until the Summer.
As busy as he is, Jay is also excited about his mobile eatery destined to hit Calgary streets this Summer. He will be joining the fleet of ever growing Calgary Food Trucks and we can’t wait to start tracking him, er following his truck around the City. Jay’s food is exceptional and well worth the trek and at times long line ups.
I am honoured Jay found the time to share with us one of his recipes and just in time for Mardi Gras 2014.
Creole Red Jambalaya by Jay del Corro
Rice bowls are the quintessential comfort food for me. Put anything on a bowl of rice and I’m a happy guy. With Mardi Gras on the way, I thought it appropriate to share my recipe for this wonderfully spice and flavourful rice dish, Jambalaya.
This is a classic New Orleans cuisine. This red jambalaya is a Creole version with French and Spanish influences. In fact, this recipe is thought to be a regional variation of a Spanish paella using tomatoes in place of saffron. The cooking styles of Creole and Cajun are both rich with history, classic French technique and signature flavours. This is a very simple and rewarding one-pot recipe that I’m sure you are going to love.
- 2 links andouille sausage, sliced into ½ inch pieces
- 1 cup each (onion, celery, bell pepper), diced
- 500ml pureed tomatoes
- 2 cups chicken stock
- a splash of red wine
- 8 oz chicken thighs, cut into bit-sized pieces
- 6 large shrimp, peeled and De-veined
- 2 cups rice, rinsed and drained
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1.5 teaspoons Cajun seasoning (or 1 teaspoon cayenne)
- 1 bay leaf
- salt and pepper
- In a large dutch oven or heavy pot, start by sauteing the sausage on medium high heat til you render out some of the fat. Add the onion and continue to cook until they are translucent. Once the onions are done, add the rest of the vegetables. Continue to cook for a couple minutes, then deglaze with a touch of red wine. Add the tomatoes, thyme, cumin, Cajun seasoning and bay leaf. Mix until combined then add the chicken stock and the chicken. When the mixture comes to a boil, stir in the rice, cover and simmer on medium low heat for 15-20 minutes, or until the rice is done. *Do not take the lid of the pot during the simmer.
- After the 15-20 minutes, take off the lid and stir well. You should have the consistency of a thick rice stew. Give it a taste and season with salt and pepper. Stir in the shrimp, cover again and let cook for about 3 minutes until they are just done. Give it a final mix and taste for seasoning, plate up and serve with hot sauce. Enjoy!
For more of Jay’s recipes, visit: