Courtyard Shadows
Courtyard Shadows
Villasante, Altino
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La Belle Cuisine - More Seafood Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Jambalaya Commander's Palace



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"New Orleans food is as delicious as the less criminal forms of sin."
Mark Twain, 1884

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 Palm Court II
Palm Court II
Avis, Roy
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St. Charles Streetcar, New Orleans, Louisiana, USA
St. Charles Streetcar, New Orleans, Louisiana, USA
Photographic Print

Davies, Ethel
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Jambalaya Commander's Palace

The Commander's Palace New Orleans Cookbook
by Ella and Dick Brennan, January 1984, Crown Publishing Group


"New Orleans’s version of Spanish paella, jambalaya is a Cajun recipe
for country-style ‘pot cooking’ at its best. Every cook and every home
has its own jambalaya recipe…"

1/4 cup clarified butter *
1 onion, coarsely chopped
1 green bell pepper, coarsely chopped
3 ribs celery, coarsely chopped
5 cloves garlic, minced
1 1/2 pounds shrimp, peeled, deveined
1 1/2 pounds boneless, skinless chicken,
cut into 1 1/2-inch cubes
3 bay leaves
1/2 teaspoon thyme
1/4 teaspoon paprika
Two 28-ounce cans stewed tomatoes
1 cup chicken stock
3 teaspoons Louisiana Red Hot Sauce
1/4 cup Worcestershire sauce
1/2 pound andouille sausageicon or other
spicy sausage such as kielbasa,
1/4-inch slices
1/2 pound smoked ham, cut into 1/2-inch cubes
1/2 pound crawfish tailsicon, peeled
1 bunch green onions, coarsely chopped
3 cups long-grained rice

Heat butter in an uncovered heavy-bottomed pot or kettle. Add onion, bell pepper, celery and garlic and sauté, stirring, for 5 minutes. Add shrimp, chicken, bay leaves and thyme, and continue to cook over medium heat until chicken becomes white and shrimp are pink, about 10 to 15 minutes.
Add paprika and stir thoroughly to mix well with other ingredients. Add tomatoes, stock, hot sauce, and Worcestershire sauce. Mix well.
Add sausage and ham. Stir well. Add crawfish tails and cook over moderate heat until liquid returns to a boil. Add green onions, salt to taste and rice. Cook over low heat for 30 minutes. Serves 6.

* For clarified butter: Heat 1/2 pound (2 sticks) unsalted butter slowly
in a heavy-bottomed saucepan until melted. Do not let it get too hot.
Skim foam off surface and carefully pour the clear liquid off the
sediment that has collected at the bottom of saucepan. This clear
liquid is the clarified butter. It will keep in the refrigerator for at
least a week.

From the new Commander's Palace cookbook:
Seafood Jambalaya

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