Stuart Dunmeyer is allergic to chilli. We find out in the last twenty minutes of Mrs. Doubtfire – Mammo forever, the highest grossing film of Chris Columbus and masterfully interpreted by Robin Williams, here in the shoes of a divorced father who chooses to disguise himself as a housekeeper for the sole purpose of spending more time with his children. Stuart is the new companion of Miranda, his ex-wife: a man that Williams hated immediately, confident that his presence could somehow further cool the relationship he has with the woman. Hence the idea, during Miranda's birthday dinner, of breaking into the kitchen and adding the chili to the dish that Stuart has just ordered: the Jambalaya. The dish is typical of New Orleans and it is curious that it is on the menu of a restaurant in San Francisco where the film is set. Of course, also thanks to Mrs. Doubtfire, is one of the most famous delicacies of cinema and southern United States, link between different cultures and ethnic groups.

History

The Jambalaya, in fact, is perhaps one of the dishes that most symbolizes the contaminations and the need to creatively combine the local products available. The dish is unique and is based on rice, meat and shellfish, satisfying all tastes. According to tradition it is typical of Creole cuisine, not new to the fusion of ingredients of African and Caribbean origin with those of the European colonies, especially French, Spanish and Portuguese. The peculiarity of the recipe lies in the use of a single pan that is somewhat reminiscent of Spanish paella and the use of a considerable variety of spices that varies from region to region, from person to person. The Jambalaya counts, in fact, different types and, perhaps, the most famous are the Cajun, typical of southern Louisiana, and the Red one, very popular in New Orleans and characterized, as the same word says, by the presence of the tomato.

The preparation of the red Jambalaya

To prepare the Jambalaya Rossa, start with the chicken broth, which will be made with the coarsely chopped onion, celery and carrots. Add, of course, the chicken drumsticks (about 1.35 kg) taking care to remove the skin, and pour it all into a single container covered with water and flavored with coarse salt and Jamaican pepper grains. Once cooked the broth for 50 minutes, filter it and keep it aside. In the meantime, remove the chicken separating the meat from the bones and the nerves and then proceed to the preparation of the Jambalaya, peeling and cutting the green peppers, onion and celery into small cubes. Once the oil has been heated in a saucepan, add the vegetables and sauté over medium heat for about 10 minutes. Meanwhile, cut the chorizo ​​into cubes and then add it to the sauté together with the meat of the chicken and the mix of cajun spices. After having mixed well for another 10 minutes, add the rice and toast it for a minute, then pour the chicken stock until it is abundantly covered. Only then add the tomato sauce, cover with the lid and cook for about 20 minutes, checking occasionally that the liquid has not dried too much and adding, after 10 minutes, the whole prawns. Once cooked, the Jambalaya should be slightly soupy on the bottom: turn off the heat, adjust with black pepper and chopped parsley and the dish is ready to be enjoyed.