Louisiana
Creole Jambalaya, Pecan Pie, Hush Puppies
Creole Jambalaya
Comments
Absent for preparation.
Ingredients
⅓ cup oil
1 lb chicken
1 lb sausage, cut into ¼-inch slices
1 medium onion, chopped fine
½ cup celery, thinly sliced
1 bell pepper, small dice
1 clove garlic, minced
Spice mix: cayenne, paprika, chili pepper, black pepper, dried thyme or oregano, garlic powder, salt
15 oz canned or fresh tomatoes (optional)
1 cup uncooked rice
3 cups stock, heated
1 lb shrimp
Parsley
MOP
Heat oil in a large skillet. Season chicken with salt & pepper, add to skillet, and cook turning until browned on all sides. Transfer to cutting board, let rest, and then cut into ½-inch cubes.
Add sausage to skillet and cook, stirring often, until browned. Remove and set aside.
Add holy trinity and cook sitting often until almost browned.
Add garlic and cook for another minute
Add spices and - if using - tomatoes and stir.
Return chicken and sausage to skillet, including accumulated juices.
Stir in rice, add stock, and bring to a simmer. Cover skillet and transfer to preheated oven.
Bake for 15 minutes at 325. Remove lid, layer shrimp on top of rice, cover and then return to the oven for another 5 min or until shrimp are fully cooked.
Remove from oven and add chopped parsley before serving.
Hush Puppies
Comments
These were INCREDIBLY delicious, I would 100% make them again and it tasted great. No changes.
Ingredients
1 cup buttermilk
2 cups fine cornmeal
2 cups flour
1 T salt
1 tsp baking soda
1 tsp baking powder
2 eggs, beaten
1 tsp sugar
4 cups or more for deep frying
MOP
Combine eggs with buttermilk in a medium bowl.
Sift the dry ingredients together in a large bowl
Add the wet ingredients to the dry mixture, stirring quickly with a fork and adding a small amount of water if necessary to make a thick batter.
Heat oil in a large saucepan to 375 F, adding more oil if needed to attain a depth of 3 to 4 inches.
Carefully drop the batter into the oil by tablespoonfuls and fry hush puppies until they are golden brown.
Gallery
Pie Dough
Ingredients
1 ¼ cup flour
½ tsp salt
½ T sugar
10 T butter, cold, cut into cubes
2 to 4 T ice water
MOP
Place all ingredients aside from the water in a large bowl, previously chilled.
With clean, cold hands (hot, sweaty hands won’t work well! If your hands are warm, dip them into an ice bath for a couple minutes) rub the butter into the flour until the mixture resembles homemade breadcrumbs.
Sprinkle the ice water over the flour mixture, and then bring the dough together. DO NOT overwork the dough! This is NOT bread or pizza, you DO NOT want the gluten strands to get strong.
Wrap and chill the doubt for at least 20 min., or place in the freezer for 10 min.
When ready to roll the dough, dust the counter with a little flour, flatten your dough into a disk, and then start rolling from the center of the dough. Avoid rolling all the way to the disk edges, or you’ll end up with thin edges that are going to either burn or break while baking. Roll the dough to 1.5” to 2” larger than the size of your pie dish.
Gently transfer the dough to your pie dish; adjust to center the dough; trim edges and crimp. Refrigerate 10-15 min.
Pecan Pie
Comments
The pie did not have enough time to bake fully, but it still tasted delicious. I would have wanted it maybe a little bit sweeter but I still enjoyed the taste of the pie. The dough could have been slightly flakier from less working as well.
Ingredients
3 eggs
1 cup dark corn syrup
½ cup brown sugar
½ tsp salt
½ tsp cinnamon or vanilla
⅓ cup butter, melted, cooled
2 cups pecans, divided
MOP
Preheat the oven to 375 F.
In a medium bowl whisk the eggs until fluffy. Add corn syrup, sugar, salt, and cinnamon or vanilla, and stir until sugar is dissolved.
Add melted butter and fold in 1.5 cups pecans.
Pour filling into prepared pie shell.
Decorate with ½ cup pecan halves.
Transfer to preheated oven and bake for 45 to 50 min for a 9” pie plate. Pie should have a slight softer center. Make sure to adjust baking time according to pie dish size.
Serve with a dollop of heavy cream or vanilla ice cream.