Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd: From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.

Funny Friday Weekend iPhone 5 Case

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Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya

Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya: From Denny:  Not in the mood for the chicken version of jambalaya?  No problem; make it with shrimp and andouille sausage for a change of pace.  Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.

Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand.  From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.

Louisiana Seafood Reusable Shopping Bag

Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd: From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.

Funny Friday Weekend iPhone 5 Case

Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Recipe: Black-Eyed Pea Jambalaya

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Black-Eyed Pea Jambalaya

Here’s a different twist on a yummy Louisiana dish: using black-eyed peas! These peas are very popular here, usually as a side dish.

From: Frances Durham

Yield: Serves about 12


Black-Eyed Pea Jambalaya


Ingredients:


1 (16 ounce) can Trappey’s black-eyed peas with jalapeños, undrained

1 ½ cups Uncle Ben’s uncooked rice

1 medium onion, chopped

1 (14 ounce) can beef broth

1 (4 ounce) can mushrooms, drained

½ cup butter

1 pound smoked sausage, cut into bite-sized pieces

Chopped garlic to taste

Salt and pepper to taste


Directions: Combine the black-eyed peas, rice, onion, beef broth, mushrooms, butter and sausage in an electric rice cooker. Season to taste with garlic, salt and pepper.

Cook according to directions from the rice cooker, gently stirring once when the cooker reaches the warm mode.