This Cajun-inspired rice dish is just what’s called for on a rainy summer’s day. It also has that attractive one-pot-that-feeds-all feature, always a good thing on relaxed summer evenings. Spanish colonists couldn’t source saffron in Louisiana in the 1700s so they used ingredients that were locally available. Smoked sausage is usually used, and I love to use Gubbeen chorizo; it has a distinctive sweet flavour that really enhances the dish. It also has African influences, being similar to jollof rice, a west African dish that uses tomatoes, rice and locally available ingredients such as shellfish or meat.

Source: The Irish Times June 06, 2021 04:52 UTC