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Jambalaya and Bananas Foster by Jes Mostek	(2 ratings) Rating Details Rate this meal Printable View

Even if you don't live in the bayou, you can eat like you live there. Celebrate Mardi Gras with Jambalaya and the ultimate New Orleans' treat: Bananas Foster.

Recipes:

Bananas Foster by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Bananas Foster: the quintessential N'Orleans dessert recipe. In 1951, when this recipe was invented, bananas were one of the major imports for the port city. The ownner of Brennan's, the restaurant where the dessert was invented, hoped to promote this imported fruit. The recipe was named after a friend and frequent customer.

OK, you're about to light alcohol on fire in your kitchen, so PLEASE careful: make sure you read the whole recipe, pull your hair back, stand back, and have a lid close at hand.

Now get ready to impress your dinner guests (or date)!

Ingredients:

1/4 c.

butter

1/2 c.

brown sugar

1/4 tsp.

cinnamon

2 T.

banana liquor

3 T.

dark rum

bananas

vanilla ice cream

toasted sliced almonds (for garnish)

Directions:

-Peel and slice the bananas both lenth-wise and cross-wise. Scoop icecream into serving dishes and set aside (in the freezer, if you like).

-Place the butter in a flambé pan or skillet over low heat on the stove. Add the brown sugar and cinnamon and whisk ingredients together.

-Cook, stirring constantly, until the butter melts and the three ingredients are well-combined.

-Stir in the banana liqueur. After the mixture reaches a boil, whisk for an additional minute and then place the bananas in the pan. Switch to a rubber scraper spatula and continue stirring the edges to prevent the mixture from burning but be careful to avoid cutting or mashing the bananas.

-When the banana sections soften and begin to brown, turn your burner off and pour the rum in a circular pattern around the the pan.

-Immediately light the rum by holding a (lit) long-handled lighter about a quarter of an inch from the surface of the sauce. You can also tip the pan so the alcohol is lit by the flame of the burner, but that way makes me nervous.

-When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

-Generously spoon warm sauce over the top of the ice cream, top with toasted sliced almonds, and serve immediately.

Categories:

Desserts/Cookies/Candy
Ethnic Foods
Fall/Winter
Low Sodium
Sauces
Spring/Summer
Wheat Gluten Free

Becky's Easy Jambalaya by Rebecca Randolph serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

I made up this recipe to please my husband, who is black and from the south because his mother's recipe was too hard and took too long. He tells me he likes mine better!

Ingredients:

1 lb

lousiana hot sausage

1 lb

medium shrimp

1 lb

boneless, skinless chicken thighs

1 whole

bell pepper

1 whole

onion

3 stalks

celery

1 whole

large tomato

1 cup

chicken broth

4 tbsp

cajun seasoning

4 cups

cold cooked white rice

Directions:

saute hot sausage and chicken in 1/2 cup of broth in large heavy pot until chicken is cooked through. Chop pepper, onion and celery and add to pot and continue sauteing. add rest of broth and cajun seasoning and stir well. Add diced tomato and cold cooked rice and toss well while cooking over medium heat until jambalaya is well blended and reddish in color.

Categories:

Dairy Free
Ethnic Foods
Fish & Seafood
Low Fat
Main Dishes
Pasta/Rice/Potatoes
Peanut/Nut Free
Poultry
Wheat Gluten Free