Jambalaya and Cornbread

Jambalaya and Cornbread

Mon cheri belle!

This dish is a fusion of my usual simple bachelor-style mock Jambalaya (packaged Vigo brand red beans and rice prepared as directed, adding sauteed peppers and onions and hot italian sausage, hot sauce) with Emeril Lagasse’ proper Cajun Jambalaya: http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/

Prepare packaged red beans and rice with about 2 tsp Worcestershire sauce added. (Yes, I know beans are not a usual ingredient in Jambalaya. :-) While that is cooking, sautee celery, onion, green pepper, one serrano pepper, tomato, and 2 cloves garlic in olive oil. Combine meats, e.g., two sliced hot italian sausage (cooked) and about 1/2 pound of cooked Langostino tails (cooked) with seasonings: smoked paprika, salt, black pepper, cayenne (sparingly), oregano, thyme. Mix everything together for about 4 reasonably generous servings.

The Langostino is a prawn or shrimp-like crustacean that I used instead of shrimp or crawfish: http://en.wikipedia.org/wiki/Langostino
The corn bread was from Trader Joe’s mix. It’s good (moist, yet crusty at edges), but on the sweet side.

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One response

  1. Pingback: Jambalaya and Jalapeno Cornbread | Kitchen Convivial

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