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

Cajun Meat Loaf

Cajun Meat Loaf

Serving Size : 6
 

SEASONING MIX

2 Whole bay leaves
1 teaspoon Salt
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
1/2 teaspoon White pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Ground nutmeg----MAIN INGREDIENTS-----

4 tablespoons Unsalted butter
3/4 cup Finely chopped onions
1/2 cup Green bell peppers -- chopped
1/2 cup Celery - chopped
1/4 cup Green onions -- finely chopped
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup Evaporated milk
1/2 cup Catsup
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 Eggs -- lightly beaten
1 cup Very fine bread crumbs


Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the
onions, celery, bell peppers, green onions, garlic, Tabasco,
Worcestershire and seasoning mix. Sauté until mixture starts sticking
excessively, about 6 minutes, stirring occasionally and scraping the
pan bottom well. Stir in the milk and catsup. Continue cooking for
about 2 minutes, stirring occasionally. Remove from heat and allow
mixture to cool to room temperature. Place the ground beef and pork
in an un greased 13x9-inch baking pan. Add the eggs, the cooked
vegetable mixture and the bread crumbs, remove the bay leaves. Mix by
hand until thoroughly combined. In the center of the pan, shape the
mixture into a loaf that is about 1-1/2 inches high, 6 inches wide
and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise
heat to 400F and continue cooking until done, about 35 minutes
longer. Serve immediately as is or with Very Hot Cajun Sauce for
Beef. This is best using both ground pork and ground beef, as the
pork gives more flavor diversity 

http://en.wikipedia.org/wiki/Antoine%27s

Grits

Cheesy Bacon Grits Casserole


Ingredients   
(Makes 8 servings)



4 cups water
1-teaspoon salt
1 cup uncooked quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
1 lb bacon cooked and drained then crumble
2/3-cup milk
1/3-cup butter or margarine
1 teaspoon Worcestershire sauce
¼ teaspoon ground red pepper
4 large eggs, lightly beaten
¼ teaspoon paprika


Directions


Bring water and salt to boil in a large saucepan; stir in grits. Return to a boil.

Cover, reduce heat, and simmer 5 minutes, stirring occasionally.   Remove from heat.  Add cheese and next 5 ingredients, stirring until cheese and butter melt.  Add eggs; stir well.


Spoon mixture into a lightly greased 2-quart casserole; sprinkle with paprika.  Bake, uncovered, at 350? for 1 hour or until thoroughly heated and lightly browned.  Let stand 5 minutes before serving.


 http://www.southerneasyrecipes.com/1_Rec_Class_0Cheesy_Bacon_G.html

 http://en.wikipedia.org/wiki/Grits

Lip Licking Fruit Sauce

Lip Licking Fruit Sauce






  6 oz frozen juice concentrate (choice of orange, lemon, grape, pineapple or apple), undiluted.
1-cup honey
¼ teaspoon allspice 
½ teaspoon cinnamon
½ cup fresh mint 
Choice of fresh fruit in season, chopped into bite size pieces.
  
Thaw fruit juice.  Combine all the ingredients in a blender and mix until well blended.

Pour over fresh fruit and chill.






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