There are classics, there are fads, and then there's everything else. I originally bought Chef Paul Prudhomme's Louisiana Kitchen way back in the 80's because I wanted to learn how to blacken red fish. I did... it gave me monumental indigestion. Although, as a recipe, it wasn't as terribly difficult as I had made it out in my mind, it was just something I wanted to make sure I got right... because, you know... it was the thing back then.
Unfortunately, I just wasn't all that enamored with Louisiana style cuisine, and the book found it's way to the "probably wont try that again shelf."
With this Cookbook Sunday's thing I've decided, at least for the near future, to dig back into some of my older cookbooks for inspiration. With the mill of cookbooks, coffee-table photo food books, celebrity chef books and the like working overtime in recent years, I thought it would be nice to look back at some of the celebrity chefs of earlier years and the food that really got that whole food fad machine to turning.
|This is today's selection|
Chef Paul Prudhomme's Louisiana Kitchen
1984 / William Morrow and Co.
1. Jambalya makes enough to feed an army, so the measures have been halved to serve from 2 to 4.
2. I've used the seafood I have on hand, so no oysters. I've substituted scallops.
3. Jane is a little fussy about heat, so I have lightened the heat load a bit. But... feel free to make it just as flaming hot as you need it. I will say though, I thought the lighter amount of peppers I used made the additional seasonings sing a bit more.
4. I made a substitution for the tasso / and smoked sausage - you'll just have to read about it below. If you want to utilize the intended ingredients, sub in 1/4 Cup Tasso and 1/2 Cup Smoked Sausage
with Chicken and Seafood
Serves 2 to 4
1 Bay Leaf
3/4 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
3/4 Teaspoon Dried Oregano
1/2 Teaspoon Dried Thyme
1 Tablespoon (Total) Cracked Black and White Pepper
1 Tablespoon Shortening or Lard
1 Link Italian Sausage or ( 1/2 Cup plain pork sausage)
1/4 Cup Pepperoni
3/4 Cup Chopped Onion
1/2 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Celery
1/2 Cup Cooked Chicken
6 Large Shrimp
1 Cup Scallops
1/2 Cup Tomato Juice
2 Large Tomatoes - Diced
2 Cloves Garlic - Chopped
1/4 Cup Green Onion - Chopped
1 Cup Uncooked Rice
1 Cup Chicken Stock
Small Sauce Pan
1 Sheet of Tin Foil
|Served traditionally with molded steamed rice|
and some crispy fried okra pods I found at the market last month.
- Preheat the oven to 350
- Peel the shrimp and cut into 1" pieces - retain the shells
- Place the shells and stock into a small sauce pan and bring to a boil - set aside ( this is a quick and easy way to make a substitute for seafood stock)
- Place the dutch oven on medium high heat with the shortening
- Cut the sausage into 1/2" pieces and brown the sausage and pepperoni in the pot until the pepperoni is crispy
- Add the celery, onions and bell peppers and saute for about 5 minutes - be sure to scrape the bottom of the pot as you go
- Add the chicken, seasoning mix and the garlic; and cook for another 3 minutes - stirring constantly
- Add the tomatoes and cook until they begin to break down (about 5 to 7 minutes)
- Strain the shells from the stock and add the stock, tomato juice and green onions and bring to a boil
- Add the shrimp, scallops, and uncooked rice and stir well to combine
- Seal the top with the foil and place the lid on
- Place the cover pot in the oven and bake for 30 minutes at 350
- Serve piping hot with fresh steamed rice
|Peppers, Onions and Celery - |
The "Holy Trinity" of Creole Cuisine
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