During a recent trip to New Orleans, my hubby and I took a fun little cooking class. It was amazing, not only watching great creole/cajun cooking but to hear the stories behind the different foods. If you ever get a chance to go to New Orleans, check out some of their different cooking schools and take a class. Ours was 2 1/2 hours and we ate the results, YUM!!
One of the dishes served was Jambalaya! We make gumbo and now I know that Jambalaya is ever so much easier! We also learned about “tasso” and I am in love with it! Tasso is spicy seasoned smoked pork (not really ham since it’s made from the shoulder) and it is amazing! I have made it into omelets, Red Beans and Rice and this Jambalaya. Since I can not find “tasso” or real “andouille sausage” in my area, I have to order it online, it’s a little pricey but it’s not like we eat Cajun food every day but when we do, we want the real thing!
And this Jambalaya is the Real Thing!
- 2 Tbsp of vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 green onion stalks, chopped (save the green tops for garnish)
- 4 stalks of celery, chopped
- 6-8 garlic cloves, minced
- 8 ounces of tasso pork, cut into bite size pieces
- 1 pound of skinless chicken thighs, cut into bite size pieces
- 8 ounces of andouille sausage, cut into bite size pieces
- 2 Tbsps of Kitchen Bouquet ( or Savorie Flavoring)
- 6 cups of chicken broth
- 2 1/2 cups of white rice
- 1 tablespoon of salt
- cajun seasoning
- hot sauce