Menu

New Orleans Cooking School: Jambalaya For Everyone

Posted from Austin, Texas, United States.

Today we got to visit the oh so wonderful New Orleans School Of Cooking where we were guided by Micheal DeVdts to organize 5 different meals for our class. All of the ingredients were purchased at the CBD farmers market from local vendors. Our team Daniella, Devyn, and I were in charge of cooking the main dish. We chose (with recommendation) to whip up some jambalaya!

 

None of us have ever made jambalaya before, so we just kind of winged it. Here’s how to wing it our way. You’ll need:

  • 3 large yellow onions
  • 3 celery stalks
  • 3 bell peppers
  • 2 lbs white jumbo shrimp
  • 1 lb andouille sausage
  • any kind of vegetable or meat stock
  • Joes Stuff (Cajun seasoning)
  • 5oz minced garlic
  • dried garlic
  • 4 cups long grain rice
  • 6 red potatoes
  • parsely

Begin by dicing the peppers, onions, celery, and garlic. Then cube the red potatoes. Heat up some vegetable oil in a deep pot, while setting water to boil in an adjacent pot. Add the stock (or bullion) to the boiling water. Set the red potatoes in the boiling water. At the same time, add in the onions, peppers, celery, and garlic. Let saute for around 15-20 minutes, then dump a cup of Joe’s Stuff seasoning.

Chop chop!

By now the potatoes should be almost done. Add the boiling water and potatoes to the deep pot of vegetables. Let simmer while you set up a frying pan. In the pan, add the 1 lb or andoullie sausage and sauté until cooked through. In this particular dish, we had to set aside the meat because we had a few vegetarians in the class. Once in a rolling boil, add in 4 cups of rice into the deep pot and cover with a lid. Let the rice cook in the pot for 15 minutes or so. In the mean time, de-vain the shrimp.

Once done, take the pot off the heat and set aside. Quickly add in the sausage and then the uncooked shrimp and cover with the lid. The steam from the rice will cook the shrimp. While everything is setting, dice up more celery, parsley, and onion.  Add these to the top of the dish, then re cover with the lid. Taste a small sample to add more seasoning if you wish. When you’re ready, get a big serving spoon and stir everything all up. Tadah! You’ve just made yourself some Cajun noms!

Daniella stirring that bad boy!

Our attempt was succesful, and everybody loved the dish. Not bad for our first time!

Leave a reply

Your email address will not be published.

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

%d bloggers like this: