I love this hat. 'Vivi" had a style!
Getting ready for our own Madi Gras celebration...Beach Walker Boy is already asking when I'm going to make Jambalaya. Mmmm! the smell, the colors, yum! I first started making Jambalaya after my dear friend moved to Southwestern Louisiana. She sent me a great cookbook that I often use... Zydeco Shoes--A Sensory Tour of Cajun Culture. It's a pretty interesting cookbook that includes history and art as well as a CD of some great Zydeco music.
Zydeco Shoes: A Sensory Tour™ of Cajun Culture steeps you in Cajun art, stories, recipes and music. The book features Cajun artist Earl Hébert's vibrant art and engaging stories, recipes from world-famous Mulate's®,
I started with the recipe in Zydeco Shoes which is an absolutely delicious recipe. I later tried different pre-packaged varieties but they were a bit too salty for my taste. I now think I have come to a final recipe. It is a traditional Creole Jambalaya recipe that I found on the My Recipe's website and it originally ran in Southern Living in 2003.
Author Cliff Hutson Official license.
click here to enjoy Zydeco Music and a fun website...while you try this nice recipe...
Creole Jambalaya This recipe does not call for shrimp but you know I'm adding it.
Yield Makes 8 servings
Ingredients
2 tablespoons butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
5 cups cooked rice
Garnishes: fresh parsley sprig, chopped fresh parsley
Preparation
Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.
Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.
Southern Living, APRIL 2003
Yield Makes 8 servings
Ingredients
2 tablespoons butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
5 cups cooked rice
Garnishes: fresh parsley sprig, chopped fresh parsley
Preparation
Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.
Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.
Southern Living, APRIL 2003
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