RECIPE TITLE "Louisiana Jambalaya"
recipe excerpted from The Best of New Orleans. Copyright © by Brooke Dojny. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.
serves 4 ---easy
This dish had humble beginnings as a poor man's catchall for leftover meats, fish, and sausages and plenty of rice. Today it is one of the most revered dishes in Louisiana, and both Creole and Cajun cuisines proudly claim it as their own.
2 pounds chicken parts
1/2 teaspoon cayenne
2 tablespoons vegetable oil
8 ounces andouille or other spicy smoked sausage such as kielbasa, cut into 1/2-inch slices
1 medium onion, chopped
1 medium green bell pepper, seeded & chopped
1 stalk celery, sliced
2 garlic cloves, minced
1 teaspoon dried thyme
1 cup long-grain rice
1 (16-ounce) can whole tomatoes, in juice
1 cup fish stock or bottled clam juice
1/2 to 1 cup water
1 bay leaf
1/2 pound shrimp with tails, shelled & deveined
4 green onions, thinly sliced (white & tender green parts)
1/2 teaspoon hot-pepper sauce, or to taste
Pat the chicken dry, then sprinkle on all sides with the cayenne.
In a large heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook for 4 minutes on each side, or until browned. Add the sausage and cook, stirring occasionally, for about 3 minutes, or until it begins to brown. Remove the chicken and sausage with a slotted spoon to a plate.
Add the onion, bell pepper, celery, and garlic to the skillet and cook, stirring frequently, for 4 minutes, or until the vegetables begin to soften. Add the thyme and rice and cook, stirring frequently, for 1 minute, or until the rice is coated with oil. Add the tomatoes with their juice, breaking them up with the side of a spoon. Stir in the fish stock, 1/2 cup water,and the bay leaf.
Return the chicken and sausage to the skillet. Bring the mixture to a simmer over medium-high heat. Reduce the heat to low and cook, covered, for 15 minutes. Distribute the shrimp over the top, pressing them lightly into the rice. Cook, covered, for 15 minutes more, or until the chicken and shrimp are cooked through and the rice is tender. (If the rice has absorbed all of the liquid before it is tender, add up to 1/2 cup more water and cook for a few minutes longer.) Remove the skillet from the heat.
Stir in the green onions and season to taste with the hot-pepper sauce.
| Louisiana Real & Rustic
Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out, writes Emeril Lagasse. In Louisiana Real & Rustic , the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast. On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace. Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or Cajun) dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today. Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out, writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.
| Emeril's Potluck
Famous television personality, chef, and restaurateur Emeril Lagasse has long since established himnself as a household name. In what will be his seventh book, Emeril presents a collection of 147 recipes for all kinds of potluck gatherings from tailgates to family parties. Everyone will be heading back for seconds and thirds of these dishes and drinks like Classic Blue Cheese Dip, Cowboy Chicken Casserole, Champagne Punch, and Chocolate Peanut Butter Pie. So be the host with the most and prepare several dishes, or be the best guest and bring just one--either way, everyone is sure to eat up everything from Emeril's Potluck.
| From Emeril's Kitchens
Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinach and Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-Cilantro Rice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens!