What to drink with Jambalaya?

Spring is officially here, and after the Easter egg hunt, we are now in the mood for sunny dishes. Our winegrower Elise from Domaine Materne-Haegelin gives us the recipe for her friend Bruno's Jambalaya. This typical dish from the south of the United States is often present on the tables in Provence. What more could you ask for a reunion between friends this weekend? And as a bonus: Elise gives us the ideal wine to accompany this dish which immediately brings sunshine back to the plate!

One Jambalaya for 4 people

• Heat 500 ml of water with the stock cube.
• Take the shrimps out of the freezer.
• In a casserole, fry the onions in a little oil.
• When the rice is translucent, sauté the chorizo and the ham previously cut into pieces.
• Sauté for 2/3 minutes. Then add the pineapple and celery, also cut into pieces.
• Leave to brown for another 1 min. and then pour the rice over it. When the rice is translucent, pour in 2x the volume of rice stock. Cook on a very low heat for about 25 to 30 minutes.
• In a frying pan, sear the chicken cubes.
• If necessary, add more broth to the casserole.
• When the rice is almost cooked, put the shrimps on top of the rice. Wait 10 minutes. Then, add the chicken pieces and mix with the preparation.

The advice of Elise Garnier from Domaine Materne-Haegelin: accompany the Jambalaya with a Gewurztraminer.

Elise also suggests adding strips of peppers or sun-dried tomatoes from time to time, depending on what she wants.

And what wine to accompany this dish synonymous with sunshine? A Gewurztraminer of course! And the one from Domaine Materne-Haegelin will be just perfect: a harmonious bouquet of spices and fruits, between roundness and strength, mellow and full-bodied! In short, the perfect wine for a Jambalaya!

Shamini (The Clusters)