Posts Tagged jambalaya

Cookin’ with the “Yats” from Crescent City Cooks

As much as I love to eat food and be around food, I have to admit that I’ve never been given the title of World’s Greatest Cook, and jambalaya is something that I’ve just never been able to master.   Stumbling across the website for Crescent City Cooks in the Riverwalk made me think that there could actually be hope for a successful jambalaya being created in my kitchen – so I signed up!

Crescent City Cooks is a wonderful little café and kitchen store in the Riverwalk Marketplace in New Orleans that hosts demonstration cooking classes every single day!  With a class schedule including all dishes that Louisiana is famous for, you’ll be happy with any of these classes you choose to attend, each for only $30:

CCCStorefront 300x225 Cookin with the Yats from Crescent City Cooks

Storefront

Crawfish or Shrimp Etouffee

Jambalaya

Red Beans & Rice

Chicken & Andouille Gumbo

Bread Pudding du jour

Pralines

Bananas Foster

CCCBananasFoster 276x300 Cookin with the Yats from Crescent City Cooks

Bananas Foster

A couple of my favorite parts of these classes is the fact that there are 4 dishes taught in each class, AND you get to eat everything cooked…so arrive hungry!  It’s a really neat experience; I sort of felt like I was in the audience of a Food Network cooking show!

CCCKitchen 300x225 Cookin with the Yats from Crescent City Cooks

CCC Kitchen

This would be a great idea for foodies traveling to New Orleans to get a true sense of what “real Louisiana cooking” is about.  The hosts of the class are a lot of fun.  They are all New Orleans natives, and teach the class all about the basics, “must do’s”, and “never do’s” of our cuisine.  They go into detail on the differences in Creole cuisine and Cajun cuisine, interesting history facts about how these dishes came about, and even explain why lots of people in New Orleans are referred to as “Yats”!  They explain this is who we are as southern culture, and we are proud of it!

Besides getting to eat 4 scrumptious dishes, attending the class also gets you 10% off in the retail store, that is if you can stand to walk around and shop after stuffing your belly!  There is a wide variety of items in the store including spices, utensils, novelty items, and even a really neat “Curious Chef” section for kids that love to cook!  The items are designed for kids to use safely and easily.

CCCKids 225x300 Cookin with the Yats from Crescent City Cooks

Kids Curious Chef

If you’ve never been to this place, I highly recommend checking it out.  Any chef, wanna be chef, or anyone who just plain loves to cook (and eat) will enjoy a visit there!

Crescent City Cooks!

500 Port of New Orleans Place – Suite 116

New Orleans, LA 70130

504.529.1600

http://www.crescentcitycooks.com/

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Jack Daniels jambalaya recipe

This recipe comes from Arthur Dupre of Metairie who perfected it after cooking it for several Mardi Gras celebrations, LSU games and get togethers.

As you will see, it is a bit…well… nontraditional.  Very different from other types of jambalaya like Bubba’s, it has a distinctive flavor that your guests will remember for a long time (unless they polish off the bottle of Jack before you’re done cooking and don’t remember anything).

If you’re tired of the norm or even if you are just hungry, give it a shot… it’s great!

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Bubba’s Jambalaya Recipe

JAMBALAYA

Joshua “Bubba” Hebert

The most important part about a jambalaya is having time to do it. It is not the type of dish that can be done without a little TLC and it is best to use a cured black iron pot if you have one. It is also very important to use the right proportions so that your rice, vegetables and meat will come together just right.

Knowing how much jambalaya your pot can handle is a little tricky the first time, but for every pound of rice you need 1 quart of water/chicken stock, ½ pound of vegetables, and 2 pounds of meat. I usually don’t count the bacon itself as part of the 2 pounds of meat, but you need it for the flavor and the grease.

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