Wednesday, August 04, 2021

GOING CAJUN

I had the great pleasure of attending a cooking class with my friend Bonnie several years ago. We were in New Orleans when this bright idea hit us. That’s what enjoying too many Hurricanes at Pat O’Brien’s in the French Quarter will do to a person. đŸ˜Š The next day we were still hot to try our hands at Cajun cooking when we happened on The New Orleans School of Cooking. We enrolled in a class and, as our good luck would have, were the only two students. A great time was had by all! 

Since then, I’ve used up all the Joe’s Stuff I bought to season the dish and had to devise a new recipe. I hope you enjoy it as much as we do.

JAMBALAYA
 2 tbsp. olive oil
1 cup onion, chopped
½ cup celery, chopped
½ cup green pepper, chopped
½ tbsp. garlic, chopped
¾ lb. andouille sausage, sliced to pieces 1 inch thick
2½ cups chicken stock, possibly more
½ tsp. dried thyme
¼ cup paprika
1 tsp. dried oregano
½ tsp. red pepper flakes
½ tsp. tabasco sauce2 tsp. Worcestershire sauce
Freshly ground black pepper to taste
1 cup rice
1 cup green onions, chopped, include plenty of green

Warm a Dutch oven on medium heat. Pour in oil. When it shimmers add onion, celery, and green pepper. SautĂ© 7 – 9 minutes, or until onion is translucent. Adjust heat so onion doesn’t burn. Add garlic. SautĂ© 1 minute, stirring constantly.  

Stir in sausage and stock. Add remaining ingredients, except rice and green onions, and then stir well.

Add rice and bring to a boil. Cover then lower heat to simmer. Cook 25 minutes. Stir well after each 10 minutes so rice doesn’t stick to pan. Add more stock if the food looks dry.

Sprinkle green onions across the rice mixture when you serve.


May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

6 comments:

  1. You've just transported me to New Orleans, Sloane! Woohoo! Gimme a plate of that jambalaya and throw me some beads! Cheers!

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    1. Beads and tipples are on their way, Sharon! Thank you for everything.

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  2. Sounds like a hot time on the old town with this recipe. Yum.

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  3. Can't get that andouille sausage Downunder but can use substitutes - hot ones of course.

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    1. Actually, Vonnie, andouille sausage isn't hot which surprised me, so any smoked sausage might work.

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