Fringe Jazz Fest Creole Jambalaya!
I had the opportunity to do a super fun combination of my favorite things at this year’s Fringe Jazz Festival Copenhagen, Food & Music!
My friend and festival organizer, Johan Bylling Lang asked if I’d be interested in doing a New Orleans cooking demo asa part of this year’s festival. Of course, I said YES!! We thought it would be cool to put a little music with the demo, since I'm a singer, too!
We had a blast, my wonderful sous chef, Anders Hermansen was q champ working with me to make happen. Remember in New Orleans, music and food go hand in hand.
Now, go cook, eat and start a revolution!
Louisiana Creole Jambalaya
12 servings 6 slices bacon, cut into 1 inch pieces 1 cup chopped celery 1 green bell pepper, seeded and chopped 1 onion, chopped 3 cloves garlic, minced 1 cup sliced green onion 1 cup chopped fresh parsley ½ lb. cubed cooked ham ½ lb. cubed cooked chicken ½ lb. cubed smoked sausage 2 (14.5 ounce) cans crushed tomatoes, with liquid 2 cups beef broth 2 cups chicken broth 1 teaspoon dried thyme 2 teaspoons Cajun seasoning 2 cups uncooked white rice ½ lb. medium shrimp, peeled, deveined Salt, optional Neutral cooking oil if necessary. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, onion and garlic to the bacon drippings, and cook until tender.
Add the ham, chicken, bacon and sausage to the pot, sauté for 10 minutes and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning, green onion and parsley. Only salt after cooking, if necessary. Many of these ingredients contain some form of sodium.
Bring to a boil, and add the rice. Bring back up to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. Stir in the shrimp and cover for an additional 10 minutes off of the heat.
Serve with a wonderful side salad. Aslo great for breakfast or brunch topped with a fried egg!