Al copeland's basic cajun jambalaya PDF Print E-mail

Al Copeland's Basic Cajun Jambalaya

1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 medium onions, chopped
1 pound pickled pork, diced
1 pound smoked ham, diced
2 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
1 tablespoon chopped parsley
1 pound smoked sausage, sliced
4 cups beef or chicken stock or hot water
2 cups rice
2 bay leaves
1/2 teaspoon cayenne pepper or to taste

In large saucepan with lid, melt butter with oil. Add onions and pork and saut? until onions are soft. Add ham, garlic, thyme and parsley and saut? 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked.

Serves 8.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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