JAMBALAYA

CREOLE RECIPE

 

 

JAMBALAYA

 

 

The white French Creoles introduced jambalaya to the Cajuns. Jambalaya is a Louisiana Creole dish of French and Spanish influence. It is supposed to be originated in the Caribbean Islands. The unique combination of cultures has created a versatile and delightful dish. Enjoy this wonderful ‘red jambalaya’ with a Rose from the Cotes de Provence!

 

 

Preparation: 1 hour; cooking time: 45 min.

Serving 4-6

 

2 tbsp olive oil

1 yellow onion, finely chopped

1 red + 1 green peppers, seeded and finely chopped

4 celery stalks, finely chopped

3 garlic cloves, minced

1 can diced tomatoes (28 oz), with juice

2 bay leaves

1 tsp minced fresh thyme

1 tsp Worcestershire sauce

1 tsp Tabasco

2/3 tbsp blackened seasoning

4 andouille sausages

1 lb. fresh shrimp, peeled and deveined

3 chicken breasts cut into pieces

1 cup uncooked long-grain white rice

4 cups chicken broth

Salt and pepper

 

In a large stockpot, warm the olive oil over medium heat. Add the onion, peppers and celery. Sauté, stirring frequently, until the vegetables are tender and lightly browned, about 10 minutes.

Add the chicken, cook 5 minutes. Add the garlic, bay leaves, thyme and blackened seasoning and cook, stirring just until the garlic releases its fragrance, about 2 minutes. Add the tomatoes, Worcestershire sauce, Tabasco, andouille sausages, chicken broth and rice. Stir well and season with salt and pepper. Raise the heat to medium-high, bring to a boil and reduce the heat to low. Cover and cook without stirring for 15 minutes.

Add the shrimp. Cook 10 minutes. Adjust the seasoning if needed.

Remove the stockpot from the heat and let stand 5 minutes. Discard the bay leaves and stir before serving.

 

Bon Appétit!

 

 

PORK TENDERLOIN A L’EXOTIQUE

PREPARATION OF THE PEPPERS

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

SUBLIME!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

HOSPICES DE BEAUNE

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

PORK TENDERLOIN A L’EXOTIQUE

 

 

Try this savory sweet and sour pork tenderloin! You won’t be disappointed! The meat melts in your mouth and the association peppers and pineapple is outstanding! Pair this delicious entrée with a fabulous French wine from Burgundy (Beaune, Morey-Saint-Denis…) Enjoy!

 

Preparation: 45 min; cooking time: 1 h 35

Serving 6

 

2 lbs of pork tenderloin

4 red peppers, cut in half, cored and seeded

1 pineapple, diced

15 sage leaves, minced

4 garlic cloves cut in half

8 sprigs of fresh thyme

2 bunches of green onions, cut lengthwise

1 tbsp + 1 tsp of butter

½ tbsp of vegetable oil

Olive oil

Salt and pepper

 

Preheat the oven to 200 F.

Place the peppers, prepared, in a baking dish covered with aluminum foil. Place ½ garlic clove and a sprig of thyme in each of them. Season the peppers with salt and pepper and drizzle with olive oil. Cover with aluminum foil and bake for an hour.

When the peppers are ready, take them out of the oven. Let cool down and slice them (1/4 inch thick).

Combine the diced pineapple with the minced sage leaves. Cover and refrigerate.

Preheat the oven to 350 F.

 

Put the butter and vegetable oil in a Dutch oven. Turn the heat on high and brown the meat, about 5 minutes. Add the green onions and cook 2 minutes. Add the peppers. Place the Dutch oven in the oven and bake uncovered 10 minutes.

Add the pineapple, stir to combine with the peppers and bake 15 minutes. Taste the preparation and add some salt and pepper if necessary.

Turn the oven off. Let stand the meat 10 minutes before serving (in the oven).

Slice the meat (1 inch thick) and place over the peppers and pineapple. Add the cooking juice on top of the meat.

 

Bon Appétit!

 

 

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