Jambalaya and a Washington Cabernet
Try this Louisiana classic. We were intimidated until we found the perfect recipe. Jambalaya with chicken and sausage was our winning (and wining) pairing this week.
How It Went
With no expertise in Creole cooking, this recipe still made it a breeze. And the authors clearly explained where the recipe was flexible, giving us lots of room to play. For example, we had fresh chorizo sausage on hand so we used that instead of andouille. Of course, we used the spices even more liberally as the fresh sausage soaked up the spice. The Creole spice is critical here, so buy a good one (we used Tony Chachere’s), as the flavor is key. Your kitchen will smell amazing as this cooks – be prepared. Also be prepared to chop – the recipe comes together easily, but do allow for prep time.
Wine Pairing: Washington Cabernet Sauvignon
We paired it with a big Washington Cabernet Sauvignon. A more typical pairing would be a higher acidity white like Chardonnay or a medium body like Pinot Noir. For us, the Cabernet was big but had enough acidity for the tomatoes and we did not mind the tannins. It’s a riskier pick, but it worked for us. We started the bottle while cooking and finished after dinner. And it worked for the whole evening. IMHO: The #1 rule in pairings is to do what you love.
Past Pairings
Cashew Chicken and a Washington Red Blend
Mushroom Puff Pastry Pizza and Washington Sauvignon Blanc