Tradicionalni recepti

Ja nisam ljubomoran Jambalaya

Ja nisam ljubomoran Jambalaya

Sastojci

  • 1/4 šolje ekstra djevičanskog maslinovog ulja
  • 1 kilogram pilećih butina bez kostiju i kože
  • 1 kašičica soli, plus još po ukusu
  • 1 kašika mlevenog crnog bibera, plus još po ukusu
  • 3 stabljike celera, sitno iseckane
  • 1 srednji luk, sitno iseckan
  • 1 zelena paprika, jezgra, sjemena i narezana na kockice
  • 1 funta andouille kobasice, narezane na kriške 1/2 inča
  • 2 režnja belog luka, iseckana
  • 1 konzerva pileće juhe s niskim natrijumom
  • 1 konzerva mljevenog paradajza sa sokom
  • 1 šolja nekuhanog dugozrnate riže (bijele ili smeđe)

Upute

Zagrijte ulje u holandskoj pećnici ili velikom loncu za supu na srednje jakoj vatri.

Piletinu začinite solju i biberom. Dodajte u lonac i kuhajte dok ne porumeni, oko 5 minuta po strani.

Izvadite piletinu iz lonca i ostavite sa strane da se ohladi. Kad se dovoljno ohladi za rukovanje, izrežite ga na kocke ¾ inča i ostavite sa strane.

U lonac dodajte celer, luk i papriku. Kuhajte, miješajući, 5 minuta.

Dodajte kobasicu i kuhajte još 3 minute.

Dodajte češnjak i kuhajte još 1 minutu.

Umiješajte juhu, paradajz i ½ šolje vode. Pustite da provri.

Dodajte pirinač i kuhanu piletinu i smanjite vatru na srednje nisku. Pirjajte 5 minuta.

Skinite s vatre i poklopite. Ostavite da odstoji dok pirinač ne omekša i dok se tečnost uglavnom ne upije, 30 do 35 minuta.

Po potrebi začinite s više soli i papra.

Poslužite vruće, posloženo u činije.

Nutritivne činjenice

Serviranje4

Kalorije po obroku868

Ekvivalent folata (ukupno) 44µg11%


Julia i Roger ’s Jambalaya

Nema jedan kuharica koju možete kupiti da biste naučili kuhati iskrenu hranu iz New Orleansa. Da biste naučili kuhati hranu s juga, mislim da prvo morate naučiti kako jesti hranu s juga. Tačnije, naučiti razaznati šta od koga jesti. Svako ima svoje specijalitete i jelo koje dolazi iz kostiju kroz srce i ruke, a zatim u moj zahvalan trbuh. Želim dobre stvari, molim vas i hvala vam.

Ja ’m zauvijek učim kako se jede u New Orleansu, što znači da ću ’ zauvijek učiti kako kuhati zaista slavnu hranu na ovom mjestu koje mogu nazvati domom. Evo mojih bilješki nakon sedam dobrih godina ovdje. Ovo nije nauka, ali znam da je to istina.

• Volim piletinu i andouille gumbo od bilo čije majke starije od 60 godina i#8211 nekoga dovoljno strpljivog da dođe do tamnog tamnog ruksa.

• Želim gumbo od morskih plodova od svog majstora Broderyja jer je njegov gumbo doslovno ispunjen lokalnim plodovima mora.

• Žudim za pitom od raka od svog dragog prijatelja Jessica u Garden Districtu. (Jessica je bila dovoljno velikodušna da mi dozvoli da vam podijelim njen recept Joy the Baker Magazine.)

• Želim jambalayu od bilo koga i tate#8217 (ili zaista, bilo kojeg Južnjaka prije 55 godina). Ne znam kako to objasniti, ali tate, posebno tate s rotacijskim klubom, čine najbolju jambalaju. Vjerovatno zato što su im žene dopustile.

• Trebaju mi ​​prženi somovi i žitarice tokom posta, posebno iz katoličke crkve u Gentillyju. Ne znam ko je tamo glavni, ali neka samo kažu da mnoge stvari idu kako treba.

• Želim Melisa ’s kandže od rakova i gumbi od kamenica i ok zapravo sve što skuha.

Ali čekajte – nazad na jambalaya! Današnji recept pozivnica je najnovije knjige Julije Turshen#8217 Jednostavno, Julia.

Julia je prijateljica koja dolazi s poslasticama i igračkama za vašeg ljubimca. Ako to nije siguran znak dobre osobe, ne znam šta je.

Julia piše jednostavne, duboko utješne recepte za domaće kuhare poput nas, a njezina najnovija knjiga djeluje tako specifično za Juliju, ali univerzalna za sve naše kuhinje. Ja ’ve sam već napravila dva recepta iz knjige sa uspjehom koji je zagrijao srce.

Ovaj recept dijeli od svog prijatelja Rogera, muzičara koji proučava kreolsku muziku i volontira s Julijom u dolini Hudson. Samo dokaz da je dom svugdje i#8217s lonac jambalaje.

Ja i#8217ve smo već nabrali o Julijinim receptima. Na kraju krajeva, dala nam je dozvolu da ispržimo naše pistacije: Julia ’s Fried Pistachios.

U sličnim vestima, imam i drzak recept za Doručak Jambalaya evo i poslušajte#8230 to je doručak koji vam može provesti cijeli vikend, amen.

Iza lonca jambalaje uvijek postoji namjera. Jambalaya je namijenjena rastezanju proteina ili za prehranu vojske ili za hranjenje nekoliko ljudi nekoliko dana. Koristi pirinač, začine, paradajz i čorbu za razvlačenje streeeeea, ukusnog piletine, andouillea i škampa, tako da svaka zdjela dobije barem nekoliko dobrih zalogaja.

To je jelo koje je uvijek na štednjaku za vrijeme Mardi Grasa, jer nikad ne znate koga će vam duhovi donijeti na vrata.

Moja posljednja zdjela neočekivane jambalaje došla je na dan glasanja prošle godine. Gomila Džambalaja tata (kako ih ja i s ljubavlju nazivam) stajala je iza sklopivog stola naslaganog visoko sa pojedinačnim kontejnerima jambalaje. Nakon glasanja mahnuli su mi rukom do stola za besplatni ručak i inzistirali da uzmem ne samo jedan, već dva kontejnera. Pohlepno sam pojeo jedan kontejner u šetnji kući i to je bio samo najneočekivaniji blagoslov.

Evo#8217 šta vam je potrebno#8217 da napravite ovu Juliju i Rogera Jambalaya:

• trojstvo (da, to je sveto): seckani luk, seckana zelena paprika, celer.

• piletina, andouille kobasica i oguljeni škampi. Ovu džambalaju možete učiniti onako potrošenom ili štedljivom koliko vam je potrebno. Ako želite, izostavite škampe.

• čili u prahu, sol i papar da začinite piletinu i cijeli lonac.

• paradajz pasta i smrvljeni paradajz iz konzerve. Paradajz može biti prilično kontroverzan u jambalaji. Kreolci vole paradajz, dok Cajuni misle da mu nije mjesto u jambalaji. Ja? Obožavam paradajz hvala vam puno. Ja i#8217ve sam izabrao svoju stranu.

• beli pirinač dugog zrna i pileći temeljac za obrok. (U redu … nemoj reći duši, ali ja sam ’ve uspješno napravio i jambalayu s quinoom i nije bilo ni pola loše pa ako, na dijeti, moraš to učiniti, imaš moj blagoslov.)

Isecite komade piletine (grudi ili bedra bez kostiju ovde su zaista dobri) na komade veličine zalogaja.

Toss je čili u prahu, sol, papar i smeđi u holandskoj pećnici s teškim dnom zajedno s komadima kobasice andouille. Kuhano meso izvadite i ostavite da odleži u zdjeli, ostavljajući masnoću i aromu u posudi da se slože u više sastojaka.

Trojstvo ulazi u omekšavanje i upijanje svih aroma našeg piletine i sosa od andouillea.

Kuhajte povrće dok ne omekša i tek počne peći – 7 do 10 minuta.

Dodajte tjesteninu s češnjakom i rajčicom i miješajte oko tave oko minut.

Umiješajte mljeveni paradajz, kuhanu piletinu i kobasicu i smjesu lagano prokuhajte.

Umiješajte pirinač. Smanjite ploču za kuhanje na nisko. Pokrijte i ostavite da riža upije sve te ukusne okuse dok se kuha.

Nakon što je riža skuhana i većina tekućine je apsorbirana, umiješajte škampe, poklopite i ostavite na preostaloj vrućini da se skuhaju škampi.

Oduzmite nekoliko zalogaja iz lonca žlicom i, na kraju krajeva, morate biti sigurni da je pirinač mekan i da je začin na mjestu.

Poslužite sa sjeckanim peršunom i mladim lukom. Ljuti umak i, vrlo netradicionalno, kriška limuna za kompliment škampima.

Ispuniće vaš stomak toplinom juga. Gah! Jednostavno je najbolji. Molim vas, neka se ovo dogodi (i dobrodošli Jednostavno, Julia) u vaše kuhinje. xo


Julia i Roger ’s Jambalaya

Nema jedan kuharica koju možete kupiti da biste naučili kuhati iskrenu hranu iz New Orleansa. Da biste naučili kuhati hranu s juga, mislim da prvo morate naučiti kako jesti hranu s juga. Tačnije, naučiti razaznati šta od koga jesti. Svako ima svoje specijalitete i jelo koje dolazi iz kostiju kroz srce i ruke, a zatim u moj zahvalan trbuh. Želim dobre stvari, molim vas i hvala vam.

Ja ’m zauvijek učim kako se jede u New Orleansu, što znači da ću ’ zauvijek učiti kako kuhati zaista slavnu hranu na ovom mjestu koje mogu nazvati domom. Evo mojih bilješki nakon sedam dobrih godina ovdje. Ovo nije nauka, ali znam da je to istina.

• Volim piletinu i andouille gumbo od bilo čije majke starije od 60 godina i#8211 nekoga dovoljno strpljivog da dođe do tamnog tamnog ruksa.

• Želim gumbo od morskih plodova od svog majstora Broderyja jer je njegov gumbo doslovno ispunjen lokalnim plodovima mora.

• Žudim za pitom od rakova od svog dragog prijatelja Jessica u Garden Districtu. (Jessica je bila dovoljno velikodušna da mi dozvoli da vam podijelim njen recept Joy the Baker Magazine.)

• Želim jambalayu od bilo koga i tate#8217 (ili zaista, bilo kojeg Južnjaka prije 55 godina). Ne znam kako to objasniti, ali tate, posebno tate s rotacijskim klubom, čine najbolju jambalaju. Vjerovatno zato što su im žene dopustile.

• Trebaju mi ​​prženi somovi i žitarice tokom posta, posebno iz katoličke crkve u Gentillyju. Ne znam ko je tamo glavni, ali neka samo kažu da mnoge stvari idu kako treba.

• Želim Melisa ’s kandže od rakova i gumbi od kamenica i ok zapravo sve što skuha.

Ali čekajte – nazad na jambalaya! Današnji recept pozivnica je najnovije knjige Julije Turshen Jednostavno, Julia.

Julia je prijateljica koja dolazi s poslasticama i igračkama za vašeg ljubimca. Ako to nije siguran znak dobre osobe, ne znam šta je.

Julia piše jednostavne, duboko utješne recepte za domaće kuhare poput nas, a njezina najnovija knjiga djeluje tako specifično za Juliju, ali univerzalna za sve naše kuhinje. Ja i#8217ve smo već napravili dva recepta iz knjige sa uspjehom koji je zagrijao srce.

Ovaj recept dijeli od svog prijatelja Rogera, muzičara koji studira kreolsku muziku i volontira s Julijom u dolini Hudson. Samo dokaz da je dom svugdje i#8217s lonac jambalaje.

Ja i#8217ve smo već nabrali o Julijinim receptima. Na kraju krajeva, dala nam je dozvolu da ispržimo naše pistacije: Julia ’s Fried Pistachios.

U sličnim vestima, imam i drzak recept za Doručak Jambalaya evo i poslušajte#8230 to je doručak koji vam može provesti cijeli vikend, amen.

Iza lonca jambalaje uvijek postoji namjera. Jambalaya je namijenjena rastezanju proteina ili za prehranu vojske ili za hranjenje nekolicine nekoliko dana. Koristi pirinač, začine, paradajz i čorbu za razvlačenje streeeeea, ukusnog piletine, andouillea i škampa, tako da svaka zdjela dobije barem nekoliko dobrih zalogaja.

To je jelo koje je uvijek na štednjaku za vrijeme Mardi Grasa, jer nikad ne znate koga će vam duhovi donijeti na vrata.

Moja posljednja zdjela neočekivane jambalaje došla je na dan glasanja prošle godine. Gomila Džambalaja tata (kako ih ja i s ljubavlju nazivam) stajala je iza sklopivog stola naslaganog visoko sa pojedinačnim kontejnerima jambalaje. Nakon glasanja mahnuli su mi rukom do stola na besplatan ručak i inzistirali da uzmem ne samo jedan, već dva kontejnera. Pohlepno sam pojeo jedan kontejner u šetnji kući i to je bio samo najneočekivaniji blagoslov.

Evo#8217 šta vam je potrebno#8217 da napravite ovu Juliju i Rogera Jambalaya:

• trojstvo (da, to je sveto): seckani luk, seckana zelena paprika, celer.

• piletina, andouille kobasica i oguljeni škampi. Ovu džambalaju možete učiniti onako potrošenom ili štedljivom koliko vam je potrebno. Ako želite, izostavite škampe.

• čili u prahu, sol i papar da začinite piletinu i cijeli lonac.

• paradajz pasta i konzervirani smrvljeni paradajz. Paradajz može biti prilično kontroverzan u jambalaji. Kreolci vole paradajz, dok Cajuni misle da mu nije mjesto u jambalaji. Ja? Obožavam paradajz hvala vam puno. Ja i#8217ve sam izabrao svoju stranu.

• beli pirinač dugog zrna i pileći temeljac za obrok. (U redu … nemoj reći duši, ali ja sam ’ve uspješno napravio i jambalayu s quinoom i nije bilo ni pola loše pa ako, na dijeti, moraš to učiniti, imaš moj blagoslov.)

Isecite komade piletine (grudi ili bedra bez kostiju ovde su zaista dobri) na komade veličine zalogaja.

Toss je čili u prahu, sol, papar i smeđi u holandskoj pećnici s teškim dnom zajedno s komadima kobasice andouille. Kuhano meso izvadite i ostavite da odleži u zdjeli, ostavljajući masnoću i aromu u posudi da se slože u više sastojaka.

Trojstvo ulazi u omekšavanje i upijanje svih ukusa naše piletine i sosa od andouillea.

Kuhajte povrće dok ne omekša i tek počne peći – 7 do 10 minuta.

Dodajte tjesteninu s češnjakom i rajčicom i miješajte oko tave oko minut.

Umiješajte mljeveni paradajz, kuhanu piletinu i kobasicu i smjesu lagano prokuhajte.

Umiješajte pirinač. Smanjite ploču za kuhanje na nisko. Pokrijte i ostavite da pirinač upije sve te ukusne okuse dok se kuha.

Nakon što je riža skuhana i većina tekućine je apsorbirana, umiješajte škampe, poklopite i ostavite na preostaloj vrućini da se skuhaju škampi.

Oduzmite nekoliko zalogaja iz lonca žlicom i, na kraju krajeva, morate biti sigurni da je pirinač mekan i da je začin na mjestu.

Poslužite sa sjeckanim peršunom i mladim lukom. Ljuti umak i, vrlo netradicionalno, kriška limuna za kompliment škampima.

Ispuniće vaš stomak toplinom juga. Gah! Jednostavno je najbolji. Molim vas, neka se ovo dogodi (i dobrodošli Jednostavno, Julia) u vaše kuhinje. xo


Julia i Roger ’s Jambalaya

Nema jedan kuharica koju možete kupiti da biste naučili kuhati iskrenu hranu iz New Orleansa. Da biste naučili kuhati hranu s juga, mislim da prvo morate naučiti kako jesti hranu s juga. Tačnije, naučiti razaznati šta od koga jesti. Svako ima svoje specijalitete i jelo koje dolazi iz kostiju kroz srce i ruke, a zatim u moj zahvalan trbuh. Želim dobre stvari, molim vas i hvala vam.

Ja ’m zauvijek učim kako se jede u New Orleansu, što znači da ću ’ zauvijek učiti kako kuhati zaista slavnu hranu na ovom mjestu koje mogu nazvati domom. Evo mojih bilješki nakon sedam dobrih godina ovdje. Ovo nije nauka, ali znam da je to istina.

• Volim piletinu i andouille gumbo od bilo čije majke starije od 60 godina i#8211 nekoga dovoljno strpljivog da dođe do tamnog tamnog ruksa.

• Želim gumbo od plodova mora od svog majstora Broderyja jer je njegov gumbo doslovno ispunjen lokalnim plodovima mora.

• Žudim za pitom od rakova od svog dragog prijatelja Jessica u Garden Districtu. (Jessica je bila dovoljno velikodušna da mi dozvoli da vam podijelim njen recept Joy the Baker Magazine.)

• Želim jambalayu od bilo koga i tate#8217 (ili zaista, bilo kojeg Južnjaka prije 55 godina). Ne znam kako to objasniti, ali tate, posebno tate s rotacijskim klubom, čine najbolju jambalaju. Vjerovatno zato što su im žene dopustile.

• Trebaju mi ​​prženi somovi i žitarice tokom posta, posebno iz katoličke crkve u Gentillyju. Ne znam ko je tamo glavni, ali neka samo kažu da mnoge stvari idu kako treba.

• Želim Melisa ’s kandže od rakova i gumbi od kamenica i ok zapravo sve što skuha.

Ali čekajte – nazad na jambalaya! Današnji recept pozivnica je najnovije knjige Julije Turshen Jednostavno, Julia.

Julia je prijateljica koja dolazi s poslasticama i igračkama za vašeg ljubimca. Ako to nije siguran znak dobre osobe, ne znam šta je.

Julia piše jednostavne, duboko utješne recepte za domaće kuhare poput nas, a njezina najnovija knjiga djeluje tako specifično za Juliju, ali univerzalna za sve naše kuhinje. Ja i#8217ve smo već napravili dva recepta iz knjige sa uspjehom koji je zagrijao srce.

Ovaj recept dijeli od svog prijatelja Rogera, muzičara koji proučava kreolsku muziku i volontira s Julijom u dolini Hudson. Samo dokaz da je dom svugdje i#8217s lonac jambalaje.

Ja i#8217ve smo već nabrali o Julijinim receptima. Na kraju krajeva, dala nam je dozvolu da ispržimo naše pistacije: Julia ’s Fried Pistachios.

U sličnim vestima, imam i drzak recept za Doručak Jambalaya evo i poslušajte#8230 to je doručak koji vam može provesti cijeli vikend, amen.

Iza lonca jambalaje uvijek postoji namjera. Jambalaya je namijenjena rastezanju proteina ili za prehranu vojske ili za hranjenje nekolicine nekoliko dana. Koristi pirinač, začine, paradajz i čorbu za razvlačenje streeeeea, ukusnog piletine, andouillea i škampa, tako da svaka zdjela dobije barem nekoliko dobrih zalogaja.

To je jelo koje je uvijek na štednjaku za vrijeme Mardi Grasa, jer nikad ne znate koga će duhovi donijeti na vaša vrata.

Moja posljednja zdjela neočekivane jambalaje došla je na dan glasanja prošle godine. Gomila Džambalaja tata (kako ih ja i s ljubavlju nazivam) stajala je iza sklopivog stola naslaganog visoko sa pojedinačnim kontejnerima jambalaje. Nakon glasanja mahnuli su mi rukom do stola na besplatan ručak i inzistirali da uzmem ne samo jedan, već dva kontejnera. Pohlepno sam pojeo jedan kontejner u šetnji kući i to je bio samo najneočekivaniji blagoslov.

Evo#8217 šta vam je potrebno#8217 da napravite ovu Juliju i Rogera Jambalaya:

• trojstvo (da, to je sveto): seckani luk, seckana zelena paprika, celer.

• piletina, andouille kobasica i oguljeni škampi. Ovu džambalaju možete učiniti onako potrošenom ili štedljivom koliko vam je potrebno. Ako želite, izostavite škampe.

• čili u prahu, sol i papar da začinite piletinu i cijeli lonac.

• paradajz pasta i konzervirani smrvljeni paradajz. Rajčica može biti prilično kontroverzna u jambalaji. Kreolci vole paradajz, dok Cajuni misle da mu nije mjesto u jambalaji. Ja? Volim paradajz hvala vam puno. Ja i#8217ve sam izabrao svoju stranu.

• beli pirinač dugog zrna i pileći temeljac za obrok. (U redu … nemoj reći duši, ali ja sam ’ve uspješno napravio i jambalayu s quinoom i nije bilo ni pola loše pa ako, na dijeti, moraš to učiniti, imaš moj blagoslov.)

Isecite komade piletine (grudi ili bedra bez kostiju ovde su zaista dobri) na komade veličine zalogaja.

Toss je čili u prahu, sol, papar i smeđi u holandskoj pećnici s teškim dnom zajedno s komadima kobasice andouille. Kuhano meso izvadite i ostavite da odleži u zdjeli, ostavljajući masnoću i aromu u posudi da se slože u više sastojaka.

Trojstvo ulazi u omekšavanje i upijanje svih ukusa naše piletine i sosa od andouillea.

Kuhajte povrće dok ne omekša i tek počne peći – 7 do 10 minuta.

Dodajte tjesteninu s češnjakom i rajčicom i miješajte oko tave oko minut.

Umiješajte mljeveni paradajz, kuhanu piletinu i kobasicu i smjesu lagano prokuhajte.

Umiješajte pirinač. Smanjite ploču za kuhanje na nisko. Pokrijte i ostavite da pirinač upije sve te ukusne okuse dok se kuha.

Nakon što je riža skuhana i većina tekućine je apsorbirana, umiješajte škampe, poklopite i ostavite na preostaloj vrućini da se skuhaju škampi.

Oduzmite nekoliko zalogaja iz lonca žlicom i, na kraju krajeva, morate biti sigurni da je pirinač mekan i da je začin na mjestu.

Poslužite sa sjeckanim peršunom i mladim lukom. Ljuti umak i, vrlo netradicionalno, kriška limuna za kompliment škampima.

Ispuniće vaš stomak toplinom juga. Gah! Jednostavno je najbolji. Molim vas, neka se ovo dogodi (i dobrodošli Jednostavno, Julia) u vaše kuhinje. xo


Julia i Roger ’s Jambalaya

Nema jedan kuharica koju možete kupiti da biste naučili kuhati iskrenu hranu iz New Orleansa. Da biste naučili kuhati hranu s juga, mislim da prvo morate naučiti kako jesti hranu s juga. Tačnije, naučiti razaznati šta od koga jesti. Svako ima svoje specijalitete i jelo koje dolazi iz kostiju kroz srce i ruke, a zatim u moj zahvalan trbuh. Želim dobre stvari, molim vas i hvala vam.

Ja ’m zauvijek učim kako se jede u New Orleansu, što znači da ću ’ zauvijek učiti kako kuhati zaista slavnu hranu na ovom mjestu koje mogu nazvati domom. Evo mojih bilješki nakon sedam dobrih godina ovdje. Ovo nije nauka, ali znam da je to istina.

• Volim piletinu i andouille gumbo od bilo čije majke starije od 60 godina i#8211 nekoga dovoljno strpljivog da dođe do tamnog tamnog ruksa.

• Želim gumbo od morskih plodova od svog majstora Broderyja jer je njegov gumbo doslovno ispunjen lokalnim plodovima mora.

• Žudim za pitom od rakova od svog dragog prijatelja Jessica u Garden Districtu. (Jessica je bila dovoljno velikodušna da mi dozvoli da vam podijelim njen recept Joy the Baker Magazine.)

• Želim jambalayu od bilo koga i tate#8217 (ili zaista, bilo kojeg Južnjaka prije 55 godina). Ne znam kako to objasniti, ali tate, posebno tate s rotacijskim klubom, čine najbolju jambalaju. Vjerovatno zato što su im žene dopustile.

• Trebaju mi ​​prženi somovi i žitarice tokom posta, posebno iz katoličke crkve u Gentillyju. Ne znam ko je tamo glavni, ali neka samo kažu da mnoge stvari idu kako treba.

• Želim Melisa ’s kandže od rakova i gumbi od kamenica i ok zapravo sve što skuha.

Ali čekajte – nazad na jambalaya! Današnji recept pozivnica je najnovije knjige Julije Turshen#8217 Jednostavno, Julia.

Julia je prijateljica koja dolazi s poslasticama i igračkama za vašeg ljubimca. Ako to nije siguran znak dobre osobe, ne znam šta je.

Julia piše jednostavne, duboko utješne recepte za domaće kuhare poput nas, a njezina najnovija knjiga djeluje tako specifično za Juliju, ali univerzalna za sve naše kuhinje. Ja i#8217ve smo već napravili dva recepta iz knjige sa uspjehom koji je zagrijao srce.

Ovaj recept dijeli od svog prijatelja Rogera, muzičara koji studira kreolsku muziku i volontira s Julijom u dolini Hudson. Samo dokaz da je dom svugdje i#8217s lonac jambalaje.

Ja i#8217ve smo već nabrali o Julijinim receptima. Na kraju krajeva, dala nam je dozvolu da ispržimo naše pistacije: Julia ’s Fried Pistachios.

U sličnim vestima, imam i drzak recept za Doručak Jambalaya evo i poslušajte#8230 to je doručak koji vam može provesti cijeli vikend, amen.

Iza lonca jambalaje uvijek postoji namjera. Jambalaya je namijenjena rastezanju proteina ili za prehranu vojske ili za hranjenje nekoliko ljudi nekoliko dana. Koristi pirinač, začine, paradajz i čorbu za razvlačenje streeeeea, ukusnog piletine, andouillea i škampa, tako da svaka zdjela dobije barem nekoliko dobrih zalogaja.

To je jelo koje je uvijek na štednjaku za vrijeme Mardi Grasa, jer nikad ne znate koga će duhovi donijeti na vaša vrata.

Moja posljednja zdjela neočekivane jambalaje došla je na dan glasanja prošle godine. Gomila Džambalaja tata (kako ih ja i s ljubavlju nazivam) stajala je iza sklopivog stola naslaganog visoko sa pojedinačnim kontejnerima jambalaje. Nakon glasanja mahnuli su mi rukom do stola na besplatan ručak i inzistirali da uzmem ne samo jedan, već dva kontejnera. Pohlepno sam pojeo jedan kontejner u šetnji kući i to je bio samo najneočekivaniji blagoslov.

Evo#8217 šta vam je potrebno#8217 da napravite ovu Juliju i Rogera Jambalaya:

• trojstvo (da, to je sveto): seckani luk, seckana zelena paprika, celer.

• piletina, andouille kobasica i oguljeni škampi. Ovu džambalaju možete učiniti onako potrošenom ili štedljivom koliko vam je potrebno. Ako želite, izostavite škampe.

• čili u prahu, sol i papar da začinite piletinu i cijeli lonac.

• paradajz pasta i konzervirani smrvljeni paradajz. Paradajz može biti prilično kontroverzan u jambalaji. Kreolci vole paradajz, dok Cajuni misle da mu nije mjesto u jambalaji. Ja? Obožavam paradajz hvala vam puno. Ja i#8217ve sam izabrao svoju stranu.

• beli pirinač dugog zrna i pileći temeljac za obrok. (U redu … nemoj reći duši, ali ja sam ’ve uspješno napravio i jambalayu s quinoom i nije bilo ni pola loše pa ako, na dijeti, moraš to učiniti, imaš moj blagoslov.)

Isecite komade piletine (grudi ili bedra bez kostiju ovde su zaista dobri) na komade veličine zalogaja.

Toss je čili u prahu, sol, papar i smeđi u holandskoj pećnici s teškim dnom zajedno s komadima kobasice andouille. Kuhano meso izvadite i ostavite da odleži u zdjeli, ostavljajući masnoću i aromu u posudi da se slože u više sastojaka.

Trojstvo ulazi u omekšavanje i upijanje svih ukusa naše piletine i sosa od andouillea.

Kuhajte povrće dok ne omekša i tek počne peći – 7 do 10 minuta.

Dodajte tjesteninu s češnjakom i rajčicom i miješajte oko tave oko minut.

Umiješajte mljeveni paradajz, kuhanu piletinu i kobasicu i smjesu lagano prokuhajte.

Umiješajte pirinač. Smanjite ploču za kuhanje na nisko. Pokrijte i ostavite da pirinač upije sve te ukusne okuse dok se kuha.

Nakon što je riža skuhana i većina tekućine je apsorbirana, umiješajte škampe, poklopite i ostavite na preostaloj vrućini da se skuhaju škampi.

Oduzmite nekoliko zalogaja iz lonca žlicom i, na kraju krajeva, morate biti sigurni da je pirinač mekan i da je začin na mjestu.

Poslužite sa sjeckanim peršunom i mladim lukom. Ljuti umak i, vrlo netradicionalno, kriška limuna za kompliment škampima.

Ispuniće vaš stomak toplinom juga. Gah! Jednostavno je najbolji. Molimo vas, neka se ovo dogodi (i dobrodošli Jednostavno, Julia) u vaše kuhinje. xo


Julia i Roger ’s Jambalaya

Nema jedan kuharica koju možete kupiti kako biste naučili kuhati iskrenu hranu iz New Orleansa. Da biste naučili kuhati hranu s juga, mislim da prvo morate naučiti kako jesti hranu s juga. Tačnije, naučiti razaznati šta od koga jesti. Svako ima svoje specijalitete i jelo koje dolazi iz kostiju kroz srce i ruke, a zatim u moj zahvalan trbuh. Želim dobre stvari, molim vas i hvala vam.

Ja ’m zauvijek učim kako se jede u New Orleansu, što znači da ću ’ zauvijek učiti kako kuhati zaista slavnu hranu na ovom mjestu koje mogu nazvati domom. Evo mojih bilješki nakon sedam dobrih godina ovdje. Ovo nije nauka, ali znam da je to istina.

• Volim piletinu i andouille gumbo od bilo čije majke starije od 60 godina i#8211 nekoga dovoljno strpljivog da dođe do tamnog tamnog ruksa.

• Želim gumbo od morskih plodova od svog majstora Broderyja jer je njegov gumbo doslovno ispunjen lokalnim plodovima mora.

• Žudim za pitom od rakova od svog dragog prijatelja Jessica u Garden Districtu. (Jessica je bila dovoljno velikodušna da mi dozvoli da vam podijelim njen recept Joy the Baker Magazine.)

• Želim jambalayu od bilo koga i tate#8217 (ili zaista, bilo kojeg Južnjaka prije 55 godina). Ne znam kako to objasniti, ali tate i#8211 posebno tate s rotacijskim klubom – čine najbolju jambalaju. Vjerovatno zato što su im žene dopustile.

• Trebaju mi ​​prženi somovi i žitarice tokom posta, posebno iz katoličke crkve u Gentillyju. Ne znam ko je tamo glavni, ali neka samo kažu da mnoge stvari idu kako treba.

• Želim Melisa ’s kandže od rakova i gumbi od kamenica i ok zapravo sve što skuha.

Ali čekajte – nazad na jambalaya! Današnji recept pozivnica je najnovije knjige Julije Turshen#8217 Jednostavno, Julia.

Julia je prijateljica koja dolazi s poslasticama i igračkama za vašeg ljubimca. Ako to nije siguran znak dobre osobe, ne znam šta je.

Julia piše jednostavne, duboko utješne recepte za domaće kuhare poput nas, a njezina najnovija knjiga djeluje tako specifično za Juliju, ali univerzalna za sve naše kuhinje. Ja i#8217ve smo već napravili dva recepta iz knjige sa uspjehom koji je zagrijao srce.

Ovaj recept dijeli od svog prijatelja Rogera, muzičara koji proučava kreolsku muziku i volontira s Julijom u dolini Hudson. Samo dokaz da je dom svugdje i#8217s lonac jambalaje.

Ja i#8217ve smo već nabrali o Julijinim receptima. Na kraju krajeva, dala nam je dozvolu da ispržimo naše pistacije: Julia ’s Fried Pistachios.

U sličnim vestima, imam i drzak recept za Doručak Jambalaya evo i poslušajte#8230 to je doručak koji vam može provesti cijeli vikend, amen.

Iza lonca jambalaje uvijek postoji namjera. Jambalaya je namijenjena rastezanju proteina ili za prehranu vojske ili za hranjenje nekolicine nekoliko dana. Koristi pirinač, začine, paradajz i čorbu za razvlačenje streeeeea, ukusnog piletine, andouillea i škampa, tako da svaka zdjela dobije barem nekoliko dobrih zalogaja.

To je jelo koje je uvijek na štednjaku za vrijeme Mardi Grasa, jer nikad ne znate koga će vam duhovi donijeti na vrata.

Moja posljednja zdjela neočekivane jambalaje došla je na dan glasanja prošle godine. Gomila Jambalaya tata (kako ih ja i s ljubavlju nazivam) stajala je iza sklopivog stola naslaganog visoko sa pojedinačnim kontejnerima jambalaje. Nakon glasanja mahnuli su mi rukom do stola za besplatni ručak i inzistirali da uzmem ne samo jedan, već dva kontejnera. Pohlepno sam pojeo jedan kontejner u šetnji kući i to je bio samo najneočekivaniji blagoslov.

Evo#8217 šta vam je potrebno#8217 da napravite ovu Juliju i Rogera Jambalaya:

• trojstvo (da, to je sveto): seckani luk, seckana zelena paprika, celer.

• piletina, andouille kobasica i oguljeni škampi. Ovu džambalaju možete učiniti onako potrošnom ili štedljivom koliko vam je potrebno. Ako želite, izostavite škampe.

• čili u prahu, sol i papar da začinite piletinu i cijeli lonac.

• paradajz pasta i smrvljeni paradajz iz konzerve. Rajčica može biti prilično kontroverzna u jambalaji. Kreolci vole paradajz, dok Cajuni misle da mu nije mjesto u jambalaji. Ja? Obožavam paradajz hvala vam puno. Ja i#8217ve sam izabrao svoju stranu.

• beli pirinač dugog zrna i pileći temeljac za obrok. (U redu … nemoj reći duši, ali ja sam ’ve uspješno napravio i jambalayu s quinoom i to nije bilo ni pola loše pa ako, na dijeti, moraš to učiniti, imaš moj blagoslov.)

Isecite komade piletine (grudi ili bedra bez kostiju ovde su zaista dobri) na komade veličine zalogaja.

Toss je čili u prahu, sol, papar i smeđi u holandskoj pećnici s teškim dnom zajedno s komadima kobasice andouille. Kuhano meso izvadite i ostavite da odleži u zdjeli, ostavljajući masnoću i aromu u posudi da se slože u više sastojaka.

Trojstvo ulazi u omekšavanje i upijanje svih ukusa naše piletine i sosa od andouillea.

Kuhajte povrće dok ne omekša i tek počne peći – 7 do 10 minuta.

Dodajte tjesteninu s češnjakom i rajčicom i miješajte oko tave otprilike minutu.

Umiješajte mljeveni paradajz, kuhanu piletinu i kobasicu i smjesu lagano prokuhajte.

Umiješajte pirinač. Smanjite ploču za kuhanje na nisko. Pokrijte i ostavite da riža upije sve te ukusne okuse dok se kuha.

Nakon što je riža skuhana i većina tekućine je apsorbirana, umiješajte škampe, poklopite i ostavite na preostaloj vrućini da se skuhaju škampi.

Oduzmite nekoliko zalogaja iz lonca žlicom i, na kraju krajeva, morate biti sigurni da je pirinač mekan i da je začin na mjestu.

Poslužite sa sjeckanim peršunom i mladim lukom. Ljuti umak i, vrlo netradicionalno, kriška limuna za kompliment škampima.

Ispuniće vaš stomak toplinom juga. Gah! Jednostavno je najbolji. Molim vas, neka se ovo dogodi (i dobrodošli Jednostavno, Julia) into your kitchens too. xo


Julia and Roger’s Jambalaya

There is no jedan cookbook you can buy to learn how to cook heartfelt New Orleans food. To learn to cook food from the south, I think you first have to learn how to EAT food from the south. More specifically, learning to discern what to eat from whom. Everyone has their specialties – the dish that comes from their bones though their heart and hands and subsequently into my grateful belly. I want the good stuff, please and thank you.

I’m forever learning how to eat in New Orleans which means I’ll be forever learning how to cook the truly glorious food in this place I get to call home. Here are my notes after seven good years here. This isn’t science, but it’s what I know to be true.

• I love chicken and andouille gumbo from anyone’s mother over the age of 60 or so – someone patient enough to get to a dark dark roux.

• I want seafood gumbo from my handyman Brodery because his gumbo is filled the literal brim with local seafood.

• I crave crawfish pie from my dear friend Jessica in the Garden District. (Jessica was generous enough to let me share her recipe with you in Joy the Baker Magazine.)

• I want jambalaya from anyone’s dad (or really, any Southern man over the ago of 55). I don’t know how to explain it but dads – especially rotary club dads – make the best jambalaya. Probably because their wives let them.

• I need fried catfish and sides during Lent especially from the catholic church in Gentilly. I don’t know who is in charge there but let’s just say that a lot of things are going right.

• I want Melissa’s crab claws and oyster gumbo and ok actually anything she cooks at all.

But wait – back to jambalaya! Today’s recipe is an invitation from Julia Turshen’s latest book Simply, Julia.

Julia is the friend who comes over with treats and toys for your pet. If that’s not a sure sign of a good person, I don’t know what is.

Julia writes unfussy, deeply comforting recipes for home cooks like us and her latest book feels so specific to Julia yet universal to all of our kitchens. I’ve already made two recipes from the book with heart warming success.

She shares this recipe from her friend Roger, a musician who studies Creole music and volunteers with Julia in the Hudson Valley. Just proof that home is anywhere there’s a pot of jambalaya.

I’ve gushed on about Julia’s recipes before. She did, after all, give us permission to fry our pistachios: Julia’s Fried Pistachios.

In related news, I also have a cheeky recipe for Breakfast Jambalaya here and listen… it’s the kind of breakfast that can get you through the entire weekend, amen.

There is always intention behind a pot of jambalaya. Jambalaya is meant to stretch protein either to feed an army or to feed a few for several days. It uses rice, spice, tomato, and broth to stretch stretch streeeetch the delicious of chicken, andouille, and shrimp so every bowl get at least a few good bites.

It’s the kind of dish always on the stove during Mardi Gras, because you never know who the spirits will bring to your door.

My last bowl of unexpected jambalaya came on voting day last year. A bunch of Jambalaya Dads (as I’ll lovingly refer to them) stood behind a folding table stacked high with individual containers of jambalaya. After voting they waved me over to the table for free lunch and insisted I take not just one, but two containers. I greedily ate one container on the walk back home and it was just the most unexpected blessing.

Here’s what you’ll need to make this Julia and Roger’s Jambalaya:

• the trinity (yes, it’s holy): chopped onions, chopped green bell pepper, chopped celery.

• chicken, andouille sausage, and peeled shrimp. You can make this jambalaya as spendy or as frugal as you need. Leave the shrimp out if you prefer.

• chili powder, salt and pepper to season the chicken and the entire pot.

• tomato paste and canned crushed tomatoes. Tomato can be pretty controversial in jambalaya. Creole’s love a tomato while the Cajuns think it has no place in a jambalaya. Ja? I love the tomato thankyouverymuch. I’ve chosen my side.

• long grain white rice and chicken stock for the meal stretch. (Ok… don’t tell a soul but I’ve also made jambalaya with quinoa successfully and it wasn’t half bad so if, dietarily, you need to do that you have my blessing.)

Cut chicken pieces (boneless skinless breasts or thighs are really good here) into bite-size pieces.

Toss is chili powder, salt, and pepper and brown in a heavy bottom Dutch oven along with andouille sausage pieces. Remove the cooked meat and allow to rest in a bowl, leaving the fat and flavor in the pan to layer in more ingredients.

In goes the trinity to soften and absorb all the flavors from our chicken and andouille saute.

Cook the vegetables down until tender and just beginning to brown – 7 to 10 minutes.

Add the garlic and tomato pasta and stir round the pan for a minute or so.

Stir in the crushed tomatoes, the cooked chicken and sausage and bring the mixture to a gentle simmer.

Umiješajte pirinač. Reduce the stovetop to low. Cover and allow to rice to absorb all those delicious flavors as it cooks through.

Once the rice is cooked through and most of the liquid has been absorbed, stir in the shrimp, cover and allow to residual heat to cook the shrimp though.

Sneak a few bites of from the pot with a spoon – you do, after all, have to make sure the rice is tender and the seasoning is on point.

Serve with chopped parsley and scallions. Hot sauce and, very untraditionally, a lemon wedge to compliment the shrimp.

It’ll fill your belly with the warmth of the south. Gah! It’s simply the best. Please please, let this happen (and please welcome Simply, Julia) into your kitchens too. xo


Julia and Roger’s Jambalaya

There is no jedan cookbook you can buy to learn how to cook heartfelt New Orleans food. To learn to cook food from the south, I think you first have to learn how to EAT food from the south. More specifically, learning to discern what to eat from whom. Everyone has their specialties – the dish that comes from their bones though their heart and hands and subsequently into my grateful belly. I want the good stuff, please and thank you.

I’m forever learning how to eat in New Orleans which means I’ll be forever learning how to cook the truly glorious food in this place I get to call home. Here are my notes after seven good years here. This isn’t science, but it’s what I know to be true.

• I love chicken and andouille gumbo from anyone’s mother over the age of 60 or so – someone patient enough to get to a dark dark roux.

• I want seafood gumbo from my handyman Brodery because his gumbo is filled the literal brim with local seafood.

• I crave crawfish pie from my dear friend Jessica in the Garden District. (Jessica was generous enough to let me share her recipe with you in Joy the Baker Magazine.)

• I want jambalaya from anyone’s dad (or really, any Southern man over the ago of 55). I don’t know how to explain it but dads – especially rotary club dads – make the best jambalaya. Probably because their wives let them.

• I need fried catfish and sides during Lent especially from the catholic church in Gentilly. I don’t know who is in charge there but let’s just say that a lot of things are going right.

• I want Melissa’s crab claws and oyster gumbo and ok actually anything she cooks at all.

But wait – back to jambalaya! Today’s recipe is an invitation from Julia Turshen’s latest book Simply, Julia.

Julia is the friend who comes over with treats and toys for your pet. If that’s not a sure sign of a good person, I don’t know what is.

Julia writes unfussy, deeply comforting recipes for home cooks like us and her latest book feels so specific to Julia yet universal to all of our kitchens. I’ve already made two recipes from the book with heart warming success.

She shares this recipe from her friend Roger, a musician who studies Creole music and volunteers with Julia in the Hudson Valley. Just proof that home is anywhere there’s a pot of jambalaya.

I’ve gushed on about Julia’s recipes before. She did, after all, give us permission to fry our pistachios: Julia’s Fried Pistachios.

In related news, I also have a cheeky recipe for Breakfast Jambalaya here and listen… it’s the kind of breakfast that can get you through the entire weekend, amen.

There is always intention behind a pot of jambalaya. Jambalaya is meant to stretch protein either to feed an army or to feed a few for several days. It uses rice, spice, tomato, and broth to stretch stretch streeeetch the delicious of chicken, andouille, and shrimp so every bowl get at least a few good bites.

It’s the kind of dish always on the stove during Mardi Gras, because you never know who the spirits will bring to your door.

My last bowl of unexpected jambalaya came on voting day last year. A bunch of Jambalaya Dads (as I’ll lovingly refer to them) stood behind a folding table stacked high with individual containers of jambalaya. After voting they waved me over to the table for free lunch and insisted I take not just one, but two containers. I greedily ate one container on the walk back home and it was just the most unexpected blessing.

Here’s what you’ll need to make this Julia and Roger’s Jambalaya:

• the trinity (yes, it’s holy): chopped onions, chopped green bell pepper, chopped celery.

• chicken, andouille sausage, and peeled shrimp. You can make this jambalaya as spendy or as frugal as you need. Leave the shrimp out if you prefer.

• chili powder, salt and pepper to season the chicken and the entire pot.

• tomato paste and canned crushed tomatoes. Tomato can be pretty controversial in jambalaya. Creole’s love a tomato while the Cajuns think it has no place in a jambalaya. Ja? I love the tomato thankyouverymuch. I’ve chosen my side.

• long grain white rice and chicken stock for the meal stretch. (Ok… don’t tell a soul but I’ve also made jambalaya with quinoa successfully and it wasn’t half bad so if, dietarily, you need to do that you have my blessing.)

Cut chicken pieces (boneless skinless breasts or thighs are really good here) into bite-size pieces.

Toss is chili powder, salt, and pepper and brown in a heavy bottom Dutch oven along with andouille sausage pieces. Remove the cooked meat and allow to rest in a bowl, leaving the fat and flavor in the pan to layer in more ingredients.

In goes the trinity to soften and absorb all the flavors from our chicken and andouille saute.

Cook the vegetables down until tender and just beginning to brown – 7 to 10 minutes.

Add the garlic and tomato pasta and stir round the pan for a minute or so.

Stir in the crushed tomatoes, the cooked chicken and sausage and bring the mixture to a gentle simmer.

Umiješajte pirinač. Reduce the stovetop to low. Cover and allow to rice to absorb all those delicious flavors as it cooks through.

Once the rice is cooked through and most of the liquid has been absorbed, stir in the shrimp, cover and allow to residual heat to cook the shrimp though.

Sneak a few bites of from the pot with a spoon – you do, after all, have to make sure the rice is tender and the seasoning is on point.

Serve with chopped parsley and scallions. Hot sauce and, very untraditionally, a lemon wedge to compliment the shrimp.

It’ll fill your belly with the warmth of the south. Gah! It’s simply the best. Please please, let this happen (and please welcome Simply, Julia) into your kitchens too. xo


Julia and Roger’s Jambalaya

There is no jedan cookbook you can buy to learn how to cook heartfelt New Orleans food. To learn to cook food from the south, I think you first have to learn how to EAT food from the south. More specifically, learning to discern what to eat from whom. Everyone has their specialties – the dish that comes from their bones though their heart and hands and subsequently into my grateful belly. I want the good stuff, please and thank you.

I’m forever learning how to eat in New Orleans which means I’ll be forever learning how to cook the truly glorious food in this place I get to call home. Here are my notes after seven good years here. This isn’t science, but it’s what I know to be true.

• I love chicken and andouille gumbo from anyone’s mother over the age of 60 or so – someone patient enough to get to a dark dark roux.

• I want seafood gumbo from my handyman Brodery because his gumbo is filled the literal brim with local seafood.

• I crave crawfish pie from my dear friend Jessica in the Garden District. (Jessica was generous enough to let me share her recipe with you in Joy the Baker Magazine.)

• I want jambalaya from anyone’s dad (or really, any Southern man over the ago of 55). I don’t know how to explain it but dads – especially rotary club dads – make the best jambalaya. Probably because their wives let them.

• I need fried catfish and sides during Lent especially from the catholic church in Gentilly. I don’t know who is in charge there but let’s just say that a lot of things are going right.

• I want Melissa’s crab claws and oyster gumbo and ok actually anything she cooks at all.

But wait – back to jambalaya! Today’s recipe is an invitation from Julia Turshen’s latest book Simply, Julia.

Julia is the friend who comes over with treats and toys for your pet. If that’s not a sure sign of a good person, I don’t know what is.

Julia writes unfussy, deeply comforting recipes for home cooks like us and her latest book feels so specific to Julia yet universal to all of our kitchens. I’ve already made two recipes from the book with heart warming success.

She shares this recipe from her friend Roger, a musician who studies Creole music and volunteers with Julia in the Hudson Valley. Just proof that home is anywhere there’s a pot of jambalaya.

I’ve gushed on about Julia’s recipes before. She did, after all, give us permission to fry our pistachios: Julia’s Fried Pistachios.

In related news, I also have a cheeky recipe for Breakfast Jambalaya here and listen… it’s the kind of breakfast that can get you through the entire weekend, amen.

There is always intention behind a pot of jambalaya. Jambalaya is meant to stretch protein either to feed an army or to feed a few for several days. It uses rice, spice, tomato, and broth to stretch stretch streeeetch the delicious of chicken, andouille, and shrimp so every bowl get at least a few good bites.

It’s the kind of dish always on the stove during Mardi Gras, because you never know who the spirits will bring to your door.

My last bowl of unexpected jambalaya came on voting day last year. A bunch of Jambalaya Dads (as I’ll lovingly refer to them) stood behind a folding table stacked high with individual containers of jambalaya. After voting they waved me over to the table for free lunch and insisted I take not just one, but two containers. I greedily ate one container on the walk back home and it was just the most unexpected blessing.

Here’s what you’ll need to make this Julia and Roger’s Jambalaya:

• the trinity (yes, it’s holy): chopped onions, chopped green bell pepper, chopped celery.

• chicken, andouille sausage, and peeled shrimp. You can make this jambalaya as spendy or as frugal as you need. Leave the shrimp out if you prefer.

• chili powder, salt and pepper to season the chicken and the entire pot.

• tomato paste and canned crushed tomatoes. Tomato can be pretty controversial in jambalaya. Creole’s love a tomato while the Cajuns think it has no place in a jambalaya. Ja? I love the tomato thankyouverymuch. I’ve chosen my side.

• long grain white rice and chicken stock for the meal stretch. (Ok… don’t tell a soul but I’ve also made jambalaya with quinoa successfully and it wasn’t half bad so if, dietarily, you need to do that you have my blessing.)

Cut chicken pieces (boneless skinless breasts or thighs are really good here) into bite-size pieces.

Toss is chili powder, salt, and pepper and brown in a heavy bottom Dutch oven along with andouille sausage pieces. Remove the cooked meat and allow to rest in a bowl, leaving the fat and flavor in the pan to layer in more ingredients.

In goes the trinity to soften and absorb all the flavors from our chicken and andouille saute.

Cook the vegetables down until tender and just beginning to brown – 7 to 10 minutes.

Add the garlic and tomato pasta and stir round the pan for a minute or so.

Stir in the crushed tomatoes, the cooked chicken and sausage and bring the mixture to a gentle simmer.

Umiješajte pirinač. Reduce the stovetop to low. Cover and allow to rice to absorb all those delicious flavors as it cooks through.

Once the rice is cooked through and most of the liquid has been absorbed, stir in the shrimp, cover and allow to residual heat to cook the shrimp though.

Sneak a few bites of from the pot with a spoon – you do, after all, have to make sure the rice is tender and the seasoning is on point.

Serve with chopped parsley and scallions. Hot sauce and, very untraditionally, a lemon wedge to compliment the shrimp.

It’ll fill your belly with the warmth of the south. Gah! It’s simply the best. Please please, let this happen (and please welcome Simply, Julia) into your kitchens too. xo


Julia and Roger’s Jambalaya

There is no jedan cookbook you can buy to learn how to cook heartfelt New Orleans food. To learn to cook food from the south, I think you first have to learn how to EAT food from the south. More specifically, learning to discern what to eat from whom. Everyone has their specialties – the dish that comes from their bones though their heart and hands and subsequently into my grateful belly. I want the good stuff, please and thank you.

I’m forever learning how to eat in New Orleans which means I’ll be forever learning how to cook the truly glorious food in this place I get to call home. Here are my notes after seven good years here. This isn’t science, but it’s what I know to be true.

• I love chicken and andouille gumbo from anyone’s mother over the age of 60 or so – someone patient enough to get to a dark dark roux.

• I want seafood gumbo from my handyman Brodery because his gumbo is filled the literal brim with local seafood.

• I crave crawfish pie from my dear friend Jessica in the Garden District. (Jessica was generous enough to let me share her recipe with you in Joy the Baker Magazine.)

• I want jambalaya from anyone’s dad (or really, any Southern man over the ago of 55). I don’t know how to explain it but dads – especially rotary club dads – make the best jambalaya. Probably because their wives let them.

• I need fried catfish and sides during Lent especially from the catholic church in Gentilly. I don’t know who is in charge there but let’s just say that a lot of things are going right.

• I want Melissa’s crab claws and oyster gumbo and ok actually anything she cooks at all.

But wait – back to jambalaya! Today’s recipe is an invitation from Julia Turshen’s latest book Simply, Julia.

Julia is the friend who comes over with treats and toys for your pet. If that’s not a sure sign of a good person, I don’t know what is.

Julia writes unfussy, deeply comforting recipes for home cooks like us and her latest book feels so specific to Julia yet universal to all of our kitchens. I’ve already made two recipes from the book with heart warming success.

She shares this recipe from her friend Roger, a musician who studies Creole music and volunteers with Julia in the Hudson Valley. Just proof that home is anywhere there’s a pot of jambalaya.

I’ve gushed on about Julia’s recipes before. She did, after all, give us permission to fry our pistachios: Julia’s Fried Pistachios.

In related news, I also have a cheeky recipe for Breakfast Jambalaya here and listen… it’s the kind of breakfast that can get you through the entire weekend, amen.

There is always intention behind a pot of jambalaya. Jambalaya is meant to stretch protein either to feed an army or to feed a few for several days. It uses rice, spice, tomato, and broth to stretch stretch streeeetch the delicious of chicken, andouille, and shrimp so every bowl get at least a few good bites.

It’s the kind of dish always on the stove during Mardi Gras, because you never know who the spirits will bring to your door.

My last bowl of unexpected jambalaya came on voting day last year. A bunch of Jambalaya Dads (as I’ll lovingly refer to them) stood behind a folding table stacked high with individual containers of jambalaya. After voting they waved me over to the table for free lunch and insisted I take not just one, but two containers. I greedily ate one container on the walk back home and it was just the most unexpected blessing.

Here’s what you’ll need to make this Julia and Roger’s Jambalaya:

• the trinity (yes, it’s holy): chopped onions, chopped green bell pepper, chopped celery.

• chicken, andouille sausage, and peeled shrimp. You can make this jambalaya as spendy or as frugal as you need. Leave the shrimp out if you prefer.

• chili powder, salt and pepper to season the chicken and the entire pot.

• tomato paste and canned crushed tomatoes. Tomato can be pretty controversial in jambalaya. Creole’s love a tomato while the Cajuns think it has no place in a jambalaya. Ja? I love the tomato thankyouverymuch. I’ve chosen my side.

• long grain white rice and chicken stock for the meal stretch. (Ok… don’t tell a soul but I’ve also made jambalaya with quinoa successfully and it wasn’t half bad so if, dietarily, you need to do that you have my blessing.)

Cut chicken pieces (boneless skinless breasts or thighs are really good here) into bite-size pieces.

Toss is chili powder, salt, and pepper and brown in a heavy bottom Dutch oven along with andouille sausage pieces. Remove the cooked meat and allow to rest in a bowl, leaving the fat and flavor in the pan to layer in more ingredients.

In goes the trinity to soften and absorb all the flavors from our chicken and andouille saute.

Cook the vegetables down until tender and just beginning to brown – 7 to 10 minutes.

Add the garlic and tomato pasta and stir round the pan for a minute or so.

Stir in the crushed tomatoes, the cooked chicken and sausage and bring the mixture to a gentle simmer.

Umiješajte pirinač. Reduce the stovetop to low. Cover and allow to rice to absorb all those delicious flavors as it cooks through.

Once the rice is cooked through and most of the liquid has been absorbed, stir in the shrimp, cover and allow to residual heat to cook the shrimp though.

Sneak a few bites of from the pot with a spoon – you do, after all, have to make sure the rice is tender and the seasoning is on point.

Serve with chopped parsley and scallions. Hot sauce and, very untraditionally, a lemon wedge to compliment the shrimp.

It’ll fill your belly with the warmth of the south. Gah! It’s simply the best. Please please, let this happen (and please welcome Simply, Julia) into your kitchens too. xo


Julia and Roger’s Jambalaya

There is no jedan cookbook you can buy to learn how to cook heartfelt New Orleans food. To learn to cook food from the south, I think you first have to learn how to EAT food from the south. More specifically, learning to discern what to eat from whom. Everyone has their specialties – the dish that comes from their bones though their heart and hands and subsequently into my grateful belly. I want the good stuff, please and thank you.

I’m forever learning how to eat in New Orleans which means I’ll be forever learning how to cook the truly glorious food in this place I get to call home. Here are my notes after seven good years here. This isn’t science, but it’s what I know to be true.

• I love chicken and andouille gumbo from anyone’s mother over the age of 60 or so – someone patient enough to get to a dark dark roux.

• I want seafood gumbo from my handyman Brodery because his gumbo is filled the literal brim with local seafood.

• I crave crawfish pie from my dear friend Jessica in the Garden District. (Jessica was generous enough to let me share her recipe with you in Joy the Baker Magazine.)

• I want jambalaya from anyone’s dad (or really, any Southern man over the ago of 55). I don’t know how to explain it but dads – especially rotary club dads – make the best jambalaya. Probably because their wives let them.

• I need fried catfish and sides during Lent especially from the catholic church in Gentilly. I don’t know who is in charge there but let’s just say that a lot of things are going right.

• I want Melissa’s crab claws and oyster gumbo and ok actually anything she cooks at all.

But wait – back to jambalaya! Today’s recipe is an invitation from Julia Turshen’s latest book Simply, Julia.

Julia is the friend who comes over with treats and toys for your pet. If that’s not a sure sign of a good person, I don’t know what is.

Julia writes unfussy, deeply comforting recipes for home cooks like us and her latest book feels so specific to Julia yet universal to all of our kitchens. I’ve already made two recipes from the book with heart warming success.

She shares this recipe from her friend Roger, a musician who studies Creole music and volunteers with Julia in the Hudson Valley. Just proof that home is anywhere there’s a pot of jambalaya.

I’ve gushed on about Julia’s recipes before. She did, after all, give us permission to fry our pistachios: Julia’s Fried Pistachios.

In related news, I also have a cheeky recipe for Breakfast Jambalaya here and listen… it’s the kind of breakfast that can get you through the entire weekend, amen.

There is always intention behind a pot of jambalaya. Jambalaya is meant to stretch protein either to feed an army or to feed a few for several days. It uses rice, spice, tomato, and broth to stretch stretch streeeetch the delicious of chicken, andouille, and shrimp so every bowl get at least a few good bites.

It’s the kind of dish always on the stove during Mardi Gras, because you never know who the spirits will bring to your door.

My last bowl of unexpected jambalaya came on voting day last year. A bunch of Jambalaya Dads (as I’ll lovingly refer to them) stood behind a folding table stacked high with individual containers of jambalaya. After voting they waved me over to the table for free lunch and insisted I take not just one, but two containers. I greedily ate one container on the walk back home and it was just the most unexpected blessing.

Here’s what you’ll need to make this Julia and Roger’s Jambalaya:

• the trinity (yes, it’s holy): chopped onions, chopped green bell pepper, chopped celery.

• chicken, andouille sausage, and peeled shrimp. You can make this jambalaya as spendy or as frugal as you need. Leave the shrimp out if you prefer.

• chili powder, salt and pepper to season the chicken and the entire pot.

• tomato paste and canned crushed tomatoes. Tomato can be pretty controversial in jambalaya. Creole’s love a tomato while the Cajuns think it has no place in a jambalaya. Ja? I love the tomato thankyouverymuch. I’ve chosen my side.

• long grain white rice and chicken stock for the meal stretch. (Ok… don’t tell a soul but I’ve also made jambalaya with quinoa successfully and it wasn’t half bad so if, dietarily, you need to do that you have my blessing.)

Cut chicken pieces (boneless skinless breasts or thighs are really good here) into bite-size pieces.

Toss is chili powder, salt, and pepper and brown in a heavy bottom Dutch oven along with andouille sausage pieces. Remove the cooked meat and allow to rest in a bowl, leaving the fat and flavor in the pan to layer in more ingredients.

In goes the trinity to soften and absorb all the flavors from our chicken and andouille saute.

Cook the vegetables down until tender and just beginning to brown – 7 to 10 minutes.

Add the garlic and tomato pasta and stir round the pan for a minute or so.

Stir in the crushed tomatoes, the cooked chicken and sausage and bring the mixture to a gentle simmer.

Umiješajte pirinač. Reduce the stovetop to low. Cover and allow to rice to absorb all those delicious flavors as it cooks through.

Once the rice is cooked through and most of the liquid has been absorbed, stir in the shrimp, cover and allow to residual heat to cook the shrimp though.

Sneak a few bites of from the pot with a spoon – you do, after all, have to make sure the rice is tender and the seasoning is on point.

Serve with chopped parsley and scallions. Hot sauce and, very untraditionally, a lemon wedge to compliment the shrimp.

It’ll fill your belly with the warmth of the south. Gah! It’s simply the best. Please please, let this happen (and please welcome Simply, Julia) into your kitchens too. xo


Pogledajte video: Pro Arte - Davor Borno - Dance Mix HQ (Decembar 2021).