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      RECIPE TITLE "Jambalaya" source: Cooking Light magazine , January 2000

    yields4 servings (serving size: 2 cups) time-- difficultymoderate

      RECIPE INGREDIENTS

    1 teaspoon olive oil
    1 cup chopped onion
    1/2 cup chopped celery
    1 tablespoon tomato paste
    1 teaspoon dried basil
    Dash of ground red pepper
    3 garlic cloves, minced
    1 bay leaf
    2 (14.5-ounce) cans Cajun-recipe stewed tomatoes
    with pepper, garlic, and Cajun spices (such as Del Monte)
    6 ounces andouille sausage, cut into 1/4-inch-thick slices
    1 (2-ounce) jar diced pimento, drained
    3 cups cooked long-grain rice
    1/2 pound peeled and deveined medium shrimp

      RECIPE METHOD

    1. Heat oil in a Dutch oven over medium-high heat.
    2. Add onion and next 9 ingredients (onion through pimento); cook 7 minutes or until vegetables are tender, stirring frequently.
    3. Stir in rice and shrimp; cook 6 minutes or until shrimp are done.

        NUTRITION PER SERVING
      CALORIES 317(29% from fat); FAT 10.3g (sat 2.9g,mono 4g,poly 2.4g); PROTEIN 22.5g; CHOLESTEROL 116mg; CALCIUM 135mg; SODIUM 1247mg; FIBER 2.2g; IRON 4.3mg; CARBOHYDRATE 34.7g


    HOT! We recommend:

    Chef Paul Prudhomme's Louisiana Kitchen Chef Paul Prudhomme's Louisiana Kitchen Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

    Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

    So here, in explicit detail, are recipes for the great traditional dishes—gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

    Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within theold traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

    For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.


     

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