“COOKING WITH CLASS”
“Learn to Cook; Relish your Life!”
Instructor: Staci Joers
Website: www.cookingwithclass.us
Email:
New Orleans Hurricane
Serving Size : 1
2 ounces dark rum
2 ounces light rum
1 ounce orange juice
1 ounce fresh lime juice
2 ounces passion fruit juice -- or 1 oz. passion fruit syrup
1 teaspoon sugar -- superfine or 1 T. simple syrup
1 tablespoon grenadine
maraschino cherries -- for garnish
orange slices -- for garnish
In a cocktail shaker, mix the rum, passion fruit juice or syrup, the other juices and the sugar until sugar is dissolved. Add the grenadine, and stir to combine, then add ice and shake. Half-fill a hurricane glass with ice, then strain drink into glass; add ice to fill. Garnish with orange slice and cherries.
Per Serving (excluding unknown items): 371 Calories; trace Fat (0.9% calories from fat); 1g Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.
NOTES : The Hurricane was invented during the World War II at Pat O'Briens bar in New Orleans and was named after the shape of a hurricane lamp. Pat O'Briens bar is still open today in New Orleans' famous French Quarter and sells their original Hurricane cocktail mix at the bar
Creole-Style "Red" Jambalaya
Serving Size : 6
1 pound boneless chicken -- cubed
creole seasoning
¼ cup oil
1 pound smoked sausage -- preferably Andouille, slice 1/2” thick
1 large onion -- chopped
1 green bell pepper -- chopped
6 cloves garlic -- or to taste, minced
4 stalks celery -- chopped
18 ounces tomato paste -- 3 (6 oz) cans
2 quarts chicken stock -- preferably dark homemade stock
28 ounces diced tomatoes -- or 4 large, fresh tomatoes, that have been peeled, seeded and diced
salt -- to taste
2 bay leaves
1 pound shrimp -- peeled and deveined
4 cups converted rice
Season chicken generously with Creole seasoning and brown in oil in a large saucepan over med-high heat.
Remove chicken and brown sausage. Remove sausage and drain off most of the fat. Set sausage and chicken on the side.
To the same pan, add onion, peppers, garlic and celery. Saute for a few minutes until onion is translucent, then add the tomato paste. Cook the mixture until tomato paste begins to brown slightly.
Deglaze the pan with 2 cups or so of the stock, scraping up all the browned bits on the bottom of the pan. It will be fairly thick at this point.
Add 2-3 T. Creole seasoning, tomatoes, salt and bay leaves. Cook over low heat for about 5 minutes.
Add in the chicken and sausage and cook for another 5 minutes.
Add the rest of the stock, the shrimp and the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed most of the liquid and is tender. Remove from heat.
Check seasonings, stir thoroughly to combine all ingredients and let stand for about 10 minutes before serving.
Per Serving (excluding unknown items): 1102 Calories; 36g Fat (29.6% calories from fat); 60g Protein; 132g Carbohydrate; 6g Dietary Fiber; 213mg Cholesterol; 4450mg Sodium. Exchanges: 7 Grain(Starch); 6 Lean Meat; 5 1/2 Vegetable; 5 1/2 Fat.
Serving Ideas : Great with a salad and French bread.
NOTES : There are as many Jambalaya recipes as there are Creole cooks in Louisiana. You can change this recipe as you like to suit your Family preferences. It can be made with any variety of meats; chicken, sausage, shrimp or any fish or seafood (how about crawdads), Tasso or good quality ham, duck or even alligator. Leftover meats are another option; leftover holiday turkey or last nights roast chicken. Don't brown the leftover meats as you would the raw meats.
2