Jambalaya – A Southern Louisiana Favorite
Here’s a recipe that’s gotten a lot of requests. I hope you enjoy it. Be sure to invite friends over… you’ll have lots to share.
Duration : 0:8:33
Categories: Louisiana Cooking Tags: Cajun, Chef, Classic, cooking, creole, Crowd, Easy, Feeds, Hargrove, Jambalaya, Louisiana, Recipe, scott
Adventures with Frank
Pilot for a series of shows that feature Frank Douglass, A chef specializing in South Louisiana Cooking and Culture, and also Survival Skills for living off the grid.
Duration : 0:5:12
Categories: Louisiana Cooking Tags: cooking, culture, étouffée, food, Gumbo, Jambalaya, Louisiana, new, orleans, pilot, Series, Survival, tv
Jambalaya with LobsterCategories: Louisiana Cooking Tags: African American Cuisine, African American Food, cajun cooking, cajun cuisine, Cajun food, Cajun Recipe, Gumbo, Gumbo Recipe, Jambalaya, Jambalaya Recipe, Justin Wilson, Lobster, Lobster Recipe, Louisiana Cooking, Louisiana Cuisine, louisiana food, Louisiana recipes, Mikesmethods, New Orleans Cuisine, New Orleans food, Soul Food, SoulFood, Southern Cuisine, Surf and Turf
Betty’s Peppery Jumpin’ Jambalaya Recipe
In this video, Betty describes how to make delicious Peppery Jambalaya. If you like spicy rice and smoked sausage, you will love this!
Ingredients:
2 packages of boil-in-bag precooked rice, uncooked
1 pound smoked sausage, cut into 1/4-inch diagonal slices
1 1/3 cups chopped cooked ham
2 stalks celery, chopped
2 cloves garlic, minced
1 medium onion, chopped
14 1/2 oz. can beef broth
1/4 teaspoon black pepper (You may use more, for hotter flavor)
1/4 teaspoon ground red pepper (You may use more, for hotter flavor)
Prepare the rice, according to package directions. Drain, and cover with aluminum foil to keep it warm. While the rice is cooking, combine 1 pound smoked sausage, 1 1/3 cups chopped ham, 2 stalks of chopped celery, 2 cloves of minced garlic, and 1 chopped onion in a large, deep skillet or Dutch oven. Cook over medium to high heat, stirring constantly, until sausage is browned and the vegetables are tender. Now, add 14 1/2 oz. beef broth, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground red pepper in a large deep skillet or Dutch oven. (You may increase these each to 1/2 teaspoon, but it will be *very* hot!) Bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the cooked rice. Serve on a nice serving plate with French bread. Enjoy, y’all!
Duration : 0:7:52
Categories: Louisiana Cooking Tags: beef, Betty, Betty's, bettyskitchen, Black, boil-in-bag, broth, celery, cooking, dinner, dish, entertain, entertaining, entree, garlic, ground, ham, home, homemade, homestyle, instant, Jambalaya, jumpin, kitchen, Louisiana, lunch, Mississippi, onion, pepper, peppery, Recipe, red, rice, sausage, side, smoked, Southern, style
Louisiana Swamp Country A Taste Of Life On The Pearl River Bayou
Entire film is available on Amazon.com and Ebay. Documentary 1 hour long. Song, Pearl River People, by Charlie Blanchard. Down Of The Pearl River Bayou in Louisiana Honey Island Swamp, the River People serve up the good life. Whether it’s a houseboat reunion, an alligator rodeo, or the Annual Squirrel Hunt Festival, the fun centers around something good cooking under the cypress trees. These Swampers know how to have a good time and play a little homegrown music to get the fish frying and the party started. All they need is a boat to get there. The Entire Documentary Film is available online on Amazon.com and on Ebay. The film is 1 hour long on DVD.
Duration : 0:5:13
Categories: Louisiana Cooking Tags: Blanchard, by, Cajun, charlie, cooking, crawfish, creole, fishing, Gumbo, honey, hunting, island, Jambalaya, Louisiana, Mississippi, party, Pearl, People, pie, River, song, Southern, swamp
