- 1 lb. lima beans, soaked overnight
- 3 lbs. head-on medium shrimp
- 1 smoked ham hock
- 6 cups
chicken stock water
- ½ lb. pork (or turkey) tasso, diced
- 1 lb. smoked sausage, sliced
- ½ cup onion, chopped
- ½ cup bell pepper, chopped
- ¼ cup celery
- ¼ cup green onion
- 1 jalapeño
- 4 cloves garlic, minced
- ¼ cup fresh parsley
- thyme, to tase
- Joe’s, Tony’s (creaole seasoning)
- ¼ cup vegetable oil
- ¼ cup flour
- In big stock pot, cover ham hock with
chicken stock water, simmer on low for 1 hour.
- Peel shrimp, reserving ½ shells and heads. Dash shrimp with creole seasoning and place in fridge. Place shells and heads in pot with 6 cups water, bring to a boil, lower to a simmer and cook for 30 minutes. Skim impurities that rise to surface.
- Make a medium dark brown roux in heavy stock pot or dutch oven. After roux has reached proper brownicity, fold in onion, bell pepper, celery, green onion, jalapeño, garlic, and thyme. Cook 5 minutes, stirring constantly.
- Turn up the heat on the roux mixture and add beans, meat. Slowly cover with strained shrimp stock and ham hock stock. Add hock ad-hoc. Bam!
- Simmer for 1 to 1 ½ hrs, skimming impurities that rise to surface.
- Add shrimp and simmer for 20 more minutes, or until pink.
Serve over rice, and top with parsley before serving. Whip up some cornbread, too. You won’t regret it.
- 1 large egg
- 1/2 cup olive oil
- 1/4 cup buttermilk
- 1 Tbsp minced garlic
- 1/4 cup chopped green onions
- 1/2 cup coarsely grated fresh Parmesan cheese
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp salt
- 3 turns freshly ground black pepper
- 1 Tbsp Pernod
- 24 Fried Oysters
- 4 cups assorted greens (arugula, frisèe, radicchio, watercress, mustard, or other salad greens)
- 1/2 cup roasted pecan pieces
- Beat the egg in large bowl. Slowly whisk in the oil, then the buttermilk. Continue whisking as you add the garlic, green onions, 1/4 cup of the Parmesan, lemon juice, salt, pepper, and Pernod. Whisk until thoroughly emulsified. Makes about 1 cup.
- Prepare the Fried Oysters and keep warm.
- Add the greens to the dressing in the bowl and toss. Add the pecan pieces and toss again.
- To serve, mound about 1 cup salad on each of 4 plates. Arrange 5 oysters around each mound of greens and place another oyster on top. Sprinkle each with 1 tablespoon of the remaining Parmesan cheese
Yield: 4 first-course salads
Note: Preheat the oven to 375°F. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they don’t burn. Store in an airtight container at room temperature for 2 weeks.
This is a variation on a recipe from the Cotton Country Collection cookbook credited to Mrs. J.M. deBen from New Orleans, Louisiana. Her version originally called for 6 dozen oysters, no sausage, and bacon drippings as opposed to the sausage drippings used here. Aunt Annie claims that 2 pints of oysters is plenty, and if this anything like the version she used on Christmas day, 2009, I’d say she’s right. It was delicious.
- 3 large onions, finely chopped
- 1 bell pepper, finely chopped
- 1 bunch green onions, chopped
- 4 ribs celery, finely chopped
- 3 cloves garlic, pressed
- 1/2 bunch parsley, chopped
- 1/2 tsp. sugar
- 2 pints oysters
- 1 lb rolled pork sausage (raw breakfast sausage)
- 1 loaf stale french bread
- 2 -3 eggs
- Crumble sausage into pan and brown, 5-7 minutes. Remove from pan and set aside. Sauté onions, bell pepper, green onions and celery in sausage drippings (or butter) until tender. Add garlic, parsley, salt, pepper, sugar and simmer until wilted.
- In a separate pan, heat oysters in their juice and let simmer until their edges curl. Remove and cut into pieces. Break the bread into small pieces and soak them in the hot oyster liquid. Squeeze out the excess liquid. Add to the vegetable mixture. Stir in the chopped oysters. Add the eggs, starting with 2, and mix well. Check the seasoning, adding more salt and pepper if desired.
- Bake at 350º in a casserole until brown and crusty, about 45 minutes.
- 6 tbsp unsalted butter
- 1 1/2 cups yellow onions, finely chopped
- 3/4 cup green bell pepper, finely chopped
- 3/4 cup celery, finely chopped
- 1/2 tsp salt
- 1/4 tsp cayenne
- 2 bay leaves
- 1 tsp garlic, minced
- 1/2 cup green onions, finely chopped green tops and whites
- 1/4 cup parsley, finely chopped
- 1/2 cup chicken or vegetable stock (or canned low-sodium chicken broth)
- 6 cups stale French bread, cubed
- 1 large egg
- 1 pint fresh oysters, drained, and their strained liquor
- 1 cup Parmesan cheese (grated)
- Preheat oven to 200°. Arrange bread on sheet pan and place in oven to dry, about 45 minutes or until crisp.
- Heavily butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
- Melt the remaining 5 tablespoons of butter in a large, heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, cayenne, and bay leaves to the pan and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, green onions, and parsley, and cook, stirring constantly, for 1 minute. Stir the chicken stock and the oyster liquor into the vegetables and simmer until heated through. Turn heat to low, add oysters and cook until ends of oysters start to curl, 2-3 minutes. Remove from heat.
- Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the cheese. Pour the oyster dressing into the prepared pan and refrigerate at least 1 hour (can be prepared the day before).
- Cover with foil and bake in 350º oven until golden brown and bubbling on top, about 30 minutes. Remove foil and bake another 10 minutes or until top is golden and bubbly.
- Remove the pan from the oven and let rest for 10 minutes before serving.
Recipe excerpted from Prime Time Emeril
- 1 lb. boneless chicken, cubed; AND/OR
- 1 lb. shrimp, boiled in Zatarain’s and peeled; OR
- 1 lb. leftover holiday turkey, cubed; OR
- 1 lb. of any kind of poultry or fish, cubed; OR
- Any combination of the above
- 1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR
- 1 lb. diced smoked ham
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 – 6 cloves garlic, minced (amount to taste; I like lots)
- 4 ribs celery, chopped
- 3 small cans tomato paste
- 4 large Creole tomatoes, peeled, seeded and diced; OR
- 1 28-oz. can tomatoes
- 8 cups good dark homemade chicken stock
- Creole seasoning blend to taste (or 2 – 3 tablespoons); OR
- 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
- 2 bay leaves
- Salt to taste
- 4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben’s converted, as the rice doesn’t get sticky or lumpy that way.)
- In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere’s seasoning if you’ve got it; a bit of salt, black pepper and red pepper otherwise. Don’t brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.
- Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.
- In the same pot, while you’re sautéing the “trinity”, add the tomato paste and let it pincé, meaning to let it brown a little. What we’re going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn’t burn. Some friends of mine hate this step, so you can skip it if you want, but then it won’t be Chuck’s jambalaya.)
- Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.
- Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you’re using seafood, be careful not to overcook it.
- Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven’t checked your seasonings before adding the rice, it’s too late! It’s much better for the rice to absorb the seasonings while it’s cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the “right” consistency (you’ll know), it’s done.
Serve with salad and French bread.