We’ve been festing in place since 2018! Join us, Cultures Capsules-style by cooking up some fab favs that will virtually transport you to New Orleans and the Jazz & Heritage Festival!
Festing in Place
A few months into the global COVID 19 pandemic and looking for some senses of normalcy, we are psyched to join in on WWOZ’s Festing in Place, airing lots of fab sets from Jazz Fests of years past. Luckily we have some practice because we’ve been virtually festing for years! Unable to get back to the amazing city or New Orleans, we’ve created virtual adventures for ourselves to approximate the feeling of being there as best we could.
So! Print out your cubes, and plan out your food and listening adventure for 2021 Festing in Place!
Try it yourself and laissez bon temps roulez!
Jambalaya All Day
Can’t get enough Jambalaya in food and music form!
We love to binge on one song, listening to all the various takes. Here’s one playlist of lots of great versions of Jambalaya. I think our fav version is the first time we heard it, in Jackson Square! If you know the musicians in the photo above below, please tell me!
Mama K’s Jambalaya
Mama K’s Jambalaya
We can't think of New Orleans without thinking about Jambalaya: both the song and the food! Get that song on (that link is to our all-time fav recording of it, but there are SO many other versions out there!
CourseAnytime, Dinner, Entree
CuisineCajun, Creole, New Orleans
A food processor makes quick work of cutting the vegetables of the holy trinity quickly, and also helps them to cook faster. But then you have to wash the darn food processor. Lesser of two evils?
12ozpackage smoked Andouille sausage
1 1/2cupscelery stalks, finely diced
1 1/2cupsorange pepper, finely dicedor carrots, if it's what you have
1 1/2cupsonions, finely diced
2cupstomatoes, finely dicedchopped small
1.5cupsBasmati rice, rinsed
3cupschicken brothBetter Than Bullion
1 1/2tbspPenzey’s Cajun Spice
green onion, sliced into rounds
cajun hot sauce
Chop sausage into 1/3 inch rounds and cook in a bit of butter to brown slightly. Cover and keep aside.
Chop celery, pepper and onions, and mince garlic. Grating in a food processor makes quick work of the chopping of celery, pepper and onions, and speeds up the cooking itself!
Melt 5 tbsp butter in a large heavy bottom pot that has a lid (you'll be steaming the rice later). Add celery, pepper and onions, almost browning, stirring occasionally. Add garlic, and continue cooking until everything is golden brown.
Meanwhile, chop chicken and boil water for the stock.
When veggies and garlic are rowned, add tomatoes and cook unitl it all becomes one, about 8 minutes.
Add remaining butter and chicken, only until chicken begins to cook on all sides. NOT ALL THE WAY and not even almost done.
Then add the rice, stock, sausage and Cajun spice and stir. Cover, reduce heat to medium low, and simmer 20-25 mins (or until rice is cooked), stirring occasionally to prevent rice from burning/sticking!!
About 10 minutes in, add okra and stir to combine. Add hot water if it seems too dry, and rice is sticking, and allow the mixture continue to steam, until rice is done. You don't want it to be liquidy, but the rice should also not be dry.
Remove from heat and serve, adding optional garnishes
I prefer using Penzey’s Cajun/Creole spice mixture, but if I don’t have it, I make do with a blend of paprika, herb de Provence, and onion/garlic salt if I have it.
Every time I say or type “Red Beans and Rice,” I hear it as they say it The Meters version of “They All Ask’d For You.” In between verses and choruses, they pepper the song with various classic New Orleans dishes. They say “red beans and rice a couple times, and the second time, when the put the emphasis on the “red” is how I hear the name of this dish, anytime I type it or say it.
It being quarantine times, I pressure cooked a whole one pound bag of dried red beans, and ended up making this, (and our old favorite soldado!)
Red Beans and Rice
One ingredient not mentioned below is The Meters version of "They All Ask'd For You," in which they name this dish twice. If you want authentic flavor, you'd best get that on your speakers now!
CuisineCajun, Creole, New Orleans
KeywordHoly Trinity, Mirepoix
1cupcelery, finely chopped
1cupbell pepper, finely chopped or carrots if that's what you have
1cupyellow onion, finely chopped
2-3cupskidney beans, drained and rinsed
1 -1.5cupschicken stock we like better than bullion
fried eggs see note below
Set the rice to cook, and a kettle or pot of water to boil (for stock)
Chop the vegetables and keep aside. Smoked chicken sausage, 2 links, skin removed and chopped into 1/3 inch-thick half moons*
In a large pot, over medium heat, melt 1 tbsp of butter and brown the sausage.
Remove the sausage and keep aside, covered. Do not clean the pan or discard the remaining fat.
In the same pan, adding the rest of the butter, cook the celery, onions and peppers. Depending on how much oil rendered from the sausages used, you may want to use less butter but less butter is not something I believe in, personally.
Cook the veggies until they are soft and begin to brown, stirring often. Add garlic; sauté 1 minute, until fragrant.
Add beans, Creole seasoning, and chicken broth. Bring to a boil;reduce heat to low, and simmer 20 minutes (and let it sit longer if possible).
I prefer to use Penzey’s Creole seasoning, but if I don’t have it, then I just approximate with paprika or chipotle + herbs de Provence and it works really well.
In a pinch I’ve also used smoked chicken sausage and added extra black pepper, which turned out great.
I doubt there will be leftovers, but if you do, then do yourself a favor and transform it into a brunch dish by topping it it with a fried egg. When your creamy yolk melds with the beans and rice is absolutely sublime. We did it on a whim for brunch guests around the time of our virtual jazz fest 2017 and now it’s a tradition. YUMBOS.
Or make yourself a nice little second line umbrella! They are airing a second line every day at 2:3oPM New Orleans time!
Second Line Umbrellas
We first made these in order to have our own second line tribute to Dr. John at his passing June 2019, but it's also a fun activity for jazz fest, or a tribute to anyone where a second line is in order.
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