It’s a Christmas gift in and of itself: slowly simmered spicy sausage marries okra, chicken and shrimp in this pot of perfection. Red beans and rice complete the Bourbon street experience. I can think of no better DISH OF THE DAY when company is on their way; this is a weekend feast, you’ll want to prepare on Friday, so that when your weary travelers appear, you’re covered!

My recipe for N’awlins Jambalaya Stew recommends the perfect andouille sausage. It’s got just the right ratio of the Cajun holy trinity: savory onions, bell peppers and celery. On a cold night, there really isn’t anything better than this very specific type of heat! Warm your bellies and enhance your kitchen with oodles of recipes just as good, when you use my cookbook throughout the new year! Merry Christmas, everyone — thank you for being part of the SUNDAY BEST release. It’s not the best — YOU ARE!

N’awlins Jambalaya Stew
MAKES 6 TO 8 SERVINGS

½ cup olive oil
½ cup all-purpose flour
1 large onion, peeled and chopped, about 2 cups
2 large red bell peppers, seeded and diced, about 2 cups
4 celery stalks, diced, about 2 cups
8 garlic cloves, peeled and minced
1 cup dry sherry
1 tablespoon chopped fresh thyme
2 bay leaves
1 (14.5-ounce) can diced tomatoes
2 (8-ounce) bottles clam juice
2 cups home made chicken broth, or prepared low sodium chicken broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 pounds Andouille sausage, cut crosswise into ¼-inch thick slices
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 (10-ounce) package frozen okra
1 (15.5-ounce) can red kidney beans
2 cups uncooked rice
2 pounds fresh jumbo shrimp, about 21 to 25 per pound
1 teaspoon kosher salt
½ teaspoon coarse pepper
1 tablespoon chopped fresh parsley

Heat the olive oil in a large pot over medium high heat. Add the flour and whisk until the roux is bubbling and turns a dark mustardy color, about 5 to 10 minutes. Stir in the onion, peppers, celery and garlic and cook until soft, about 10 minutes. Pour in the sherry and add the thyme and bay leaves. Stir in the tomatoes, clam juice, chicken broth, tomato paste and Worcestershire and bring to a boil. Add the sausage, chicken, okra and beans. Reduce the heat, cover the pot and simmer until the chicken is cooked through and the sauce thickens, about 1 hour. Add the rice and shrimp to the pot and cook until the shrimp turn opaque, and the rice is plump, about 8 to 10 minutes. Season with salt and pepper and garnish with fresh parsley. Ladle the soup into bowls and dig in!