Monthly Archives: July 2020

Jambalaya

James and I met the nicest family while fishing at Taneycomo in Branson, Missouri. On the first day, Percy didn’t hesitate to share his fishing spot and tackle. Saved us a ton of time. We spend half the week just finding the fish. We fished everyday and got our limit almost daily.

Percy and his family were staying in the cabins next to us. One day we were drawn outside by the most wonderful smell. I am all about cooking, and when I found out he was from Baton Rouge, Louisiana I knew he was someone I could learn from.

Jambalaya was on the menu today. I found out that he has competed with his recipe and he knew all the “ins and outs” about it. I’m still listening, taking pictures and soaking it all in.

Percy starts by browning the meat until it is tender and cuts easy
Once you add the water, taste for seasonings. The color of the water will be the color of the rice- nice and brown.
Once the rice is added, the Jambalaya is stirred until it starts to thicken.
Reduce the fire to low and put a lid on the pot.
Percy is a true Cajun, understanding the importance of developing flavor by browning, scraping and deglazing.

I wasn’t there for the finished product, but we got a large plate later and it was so good- simple yet full of flavor. And i learned about the rice that browns and sticks on the bottom of the pan that a lot of people like. I loved it, it adds to the texture and flavor of the dish.

His recipe serves 12, so I halved it for you and surprisingly, it turned out great! Enjoy and thanks Percy for sharing.

This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The first four items are similar to what Percy used for the 12 cup recipe. I halved the recipe and used a dutch oven as shown in the last picture. Thank you for your support.

    Bananas Flambe’

    Spirited cookery is a favorite of mine. I’ve made a few mistakes. I remember my friend and I making dinner for our boyfriends. We wanted to impress them so we decided to make something to flame. Two Home Ec. majors and we failed to heat the liqueur so it would be hot enough to flame. First try–didn’t flame so we stirred it in. Second try– still didn’t flame so we stirred that it. On the third try it didn’t flame. What the heck, we will serve it anyway. My husband says he got drunk on eating chicken! And it tasted horrible with all that brandy stirred in.

    Not to be defeated, I went on to Cherries Jubilee and when they made Bananas Flambe” table-side at Culinary School, I knew I had to make it at the local Charity Ball. It was a hit and very impressive. I always included the recipe at my couples cooking lessons. The men loved flaming it. Guess they always love playing with fire. Don’t be intimidated, it is a easy recipe and worth the try. Enjoy!

    • Couples Cooking Class
    • Have all supplies ready
    • Great for dinner party
    • A little help from my friend
    • Flaming is the best part
    • Show confidence
    • Ready to serve over ice cream or pound cake, Yum!

      Velvet Shrimp

      • Picture from Louisiana Cajun Magic Cookbook

      This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

        Confetti Pasta Salad

        Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!

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