Wednesday, September 2nd, 2020 by Robert Rowe
Labor Day Recipes:
Home Made Jambalaya
Make a Brown Roux using butter, bacon grease or your favorite rich oil and flour
4 Bay Leaves
1 Teaspoon Cajun Seasoning
1 Teaspoon Dry Mustard
1 Teaspoon Cayenne Pepper
1 Teaspoon Cumin Powder
1 Teaspoon Coarsely Ground Black Pepper
1 Teaspoon Garlic Powder
3/4 Stick of Butter
2 Cups Diced Chicken, Shrimp or Ham (whatever you have or want, do all of them just add additional rice and broth in proportion)
2 Cups Andouille Sausage cut in bite size slices
1 1/2 Cups of Diced Onion
1 1/2 Cups of Sliced Celery
1 1/2 Cups Diced Bell Pepper
1-2 Fresh Jalapeno Peppers finely chopped
2 Cups Rice
4 Cups Chicken Stock
I use Cast Iron exclusively for this, a 9 inch frying pan for browning everything, a Dutch Oven to cook it all up. I suppose any frying pan and medium stock pot would work.
Mix all dry ingredients and set aside
Melt butter in frying pan and brown all meat ingredients, then put into Dutch Oven or stockpot
Cook all vegetables in the same frying pan and add dry spice mixture until onion is translucent, then put into Dutch Oven or stockpot
Brown the rice in the same frying pan, adding Olive Oil if necessary for about 5 minutes, then add to Dutch Oven or stockpot.
Add Chicken Stock and bring to a rolling boil, then reduce heat to a slow simmer, cover stirring occasionally until all liquid is absorbed.
Serve with plenty of your favorite beverage, goes very well with a full bodied Beer
8 ears fresh corn, cooked and cooled
1/2 cup chopped cilantro
2 Jalapenos coarsely chopped
1 Can diced fire roasted tomatoes
1 Can Black Beans (drained)
1 Can Pinto Beans (drained)
2 tbsp extra-virgin olive oil
juice of 2 limes
1 tsp chili powder
1 tsp salt (I use Himalayan salt)
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp oregano
Cut kernels off the cobs (you should get about 4 cups) and place them into a large bowl.
Throw in the rest of the ingredients and toss to combine.
Serve immediately or place in the fridge for about an hour to allow flavors to meld.
This salad will keep well for 2 to 3 days in the refrigerator.
Spicy Jamaican Jerk Style BBQ Sauce for Spicy Pulled Pork Sandwiches
1-2 Fresh Scotch Bonnet or Habanero Peppers whole with seeds
1-2 Tamarind Pods peeled
1 Fresh Mango sliced and peeled
1/4 cup Molasses
1/4 Dark Brown Sugar
1/4 cup Dark Balsamic Vinegar
1 Teaspoon Cumin
1 Teaspoon Ground Fennel or Anise
1/2 teaspoon Ground Nutmeg
1-2 Teaspoons Ground Mustard
In a blender puree until smooth and uniform
In a suitable saucepan heat to a VERY slow simmer and maintain stirring constantly for about 5 minutes. The goal is to allow the sugars to mature but NOT to carmelize. Chill completely until ready to serve. Ladle onto pulled pork sandwiches ... serve with plenty of your favorite beverage!