Happy Holidays from Our Kitchen to Yours

Happy Holidays from the Southern Food & Beverage Museum! We have a couple of gifts for you:

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Every Saturday at the Culinary Innovation Center at Rouses by Jenn-Air we host someone—a chef, cookbook author, farmer, oysterman, the pickle maker from the farmers' market—anyone with a culinary interest or skill to share to join us in the kitchen and regal our members and guests. So keep us in mind when you are out and about on Saturdays. Most demonstrations take place starting at 1 p.m. and participation is free with museum admission, which is always free for members. 

We sell three jars of spices, which are blended just for us. We then bottle them just for you. On offer are freshly ground filé, salt-free Creole spice mix, and salt-free Creole Italian spice mix. Enjoy this recipe for our ever popular Creole jambalaya, which uses our spice mix. It is quick, simple and delicious for holiday entertaining and it is best with andouille from Wayne Jacob's Smokehouse. If this is the first time you're trying to cook jambalaya, come learn how to make this recipe with us on Mondays!

 

SoFAB's Creole Jambalaya

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Serves 12

  • 3 tablespoons oil (can be canola, olive oil, bacon fat or duck fat)
  • 2 pounds of Wayne Jacob's andouille sausage, cut into coins about 1/2- inch thick
  • 4 cups chopped onions
  • 2 cups chopped green bell pepper, chopped
  • 2 cups chopped celery
  • 3 cloves garlic, minced
  • Meat from 2 cooked chickens, removed from the bone, chopped or shredded 
  • 6 cups fresh tomato pulp
  • SoFAB Creole Seasoning mix to taste, about 2 teaspoons
  • 1 heaping teaspoon dried thyme leaves
  • 3 bay leaves
  • 3 cups Louisiana long grain rice
  • 2 pounds peeled Gulf shrimp (optional)
  • salt, to taste
  • sliced green onions for garnish

Heat the oil in a large pot over medium-high heat. Add the sausage and cook, stirring frequently, to render the fat from the sausage. Add the onions and cook until brown and caramelized, about 10 minutes. Add the green pepper and celery and cook until soft, about 5 minutes.   Add the garlic and the chicken and cook until the garlic is fragrant, about 5 minutes, stirring.  Add the tomatoes and mix well.  Add the spices, bay leaves, rice and broth. Stir to combine thoroughly . Bring the mixture to a boil, cover, reduce heat to low and cook for 20 minutes.  Remove from the heat and allow the mixture to sit, covered for 5 minutes.

Fluff with a fork and serve garnished with green onions.

Note:  If using shrimp, push them down into the hot mixture in the pot after cooking for 10 minutes . Cover and continue cooking for an additional 10 minutes. Remove from the heat and allow the mixture to sit, covered for 5 minutes.