New Orleans Jambalaya

New Orleans Jambalaya

  

The combination of cultural influences on Southern cuisine personified, Jambalaya screams Louisiana. A compound word, "Jambon"  from the French meaning ham, and "Aya" meaning rice in African, Jambalaya represents a perfect culinary union of Cajun and Creole and provides unique contribution to the delightful flavor of Louisiana-based cuisine.

A classic Jambalaya can be as versatile and delicious as food gets. Often described as "stew of rice and fowl," Jambalaya incorporates seafood, ham, link sausage rounds and chicken with stock and rice into classic soul food, because it is made from what people have on hand.

The Jambalaya Festival and World Champion Jambalaya Cooking contest, held annually at Gonzales, Louisiana (the Jambalaya Capital of the World) attracts area cooks who have spent years perfecting the art of the stew.


Ingredients

Jambalaya

1 lb. Louisiana hot links, sliced
1 large onion, diced
_ cup bell peppers, diced
_ cup celery, diced
1 can diced tomatoes, 1 number 2 can
1 _ cup cocktail sauce
2 cups rice, cooked

Seasonings:
Thyme
Marjoram
Salt
Chili Pepper Paste

Directions

Jambalaya


Combine sausage, onions, bell pepper, celery, and diced tomatoes in a large sauce pan.

Simmer about an hour and then add a little water if needed.

Then add cocktail sauce, thyme, marjoram, chili pepper paste.

Add rice into mixture.

Cook on low for about 10 minutes. Add salt to taste.

http://www.southerneasyrecipes.com/Recipes_Jambalaya.html

http://www.jambalayafestival.org/

http://southernfood.about.com/cs/jambalaya/a/jambalaya.htm

http://en.wikipedia.org/wiki/Jambalaya

Crawfish Etouffée

Crawfish Etouffée

Authentic Cajun and Creole cuisine can be traced right to the heart of Louisiana. Crawfish Etouffée (ay-too-fay) made its debut in 1950 in Breaux Bridge, Louisiana by a one Mrs. Charles Herbert. She had originally set out to get visitors of her restaurant to try crawfish and voila etouffée was born! Breaux Bridge, Louisiana is now the Crawfish Capital of the World.

Classic Louisiana Crawfish Ettouffee is usually made with crawfish which are difficult to find outside Louisiana, fortunately soul food is flexible so this dish works well with crab or shrimp as substitutes. A roux-based, slow cooked delight, ettouffée, typically served over rice comes alive with a side of hot french bread.

Cabbage, Sliced and sautee

Cabbage, Sliced and sautee

1 large head of cabbage, sliced

6 slices bacon

1/2 an onion

1-tablespoon flour

1-cup cream or evaporated milk

1/2 teaspoon of nutmeg

Cook; bacon in a large skillet or Dutch over until crisp.  Remove bacon reserving drippings in pan.  Crumble bacon and set aside.  Cook; sliced onion in reserved drippings over medium heat about 2 minutes, stirring often.  Add; cabbage and remaining ingredients.  Cook; one minute, stirring constantly.  Cover and cook about 3 minutes.  Sprinkle with bacon & serve.  


http://www.southerneasyrecipes.com/Mama__Smothered_Cabbage.html

http://en.wikipedia.org/wiki/Cabbage

Catering in Hollywood

Catering in Hollywood


http://southerneasyrecipes.com/Celebrity__-_Catering_2.html