Rouses_May-June-2018

EAT LOCAL

The Cajun Spoon’s Jambalaya Stuffed Bell Peppers Serves 8 WHAT YOU WILL NEED 8 bell peppers, any color 1 cup olive oil 1 pound ground meat or shrimp (we used both) 21 cups of water 1 box of The Cajun Spoon Jambalaya mix 21 cups bread crumbs 2 ounces VELVEETA cheese, cut into 8 squares 1 cup tomato sauce HOW TO PREP Preheat oven to 350F. Cut tops off of bell peppers, and wash and remove seeds. Boil for 10 minutes in large pot of salted water. Drain and set aside. In a large skillet heat 2 tablespoons of olive oil on medium-high heat and brown ground meat. Once finished, drain and set aside. For shrimp, heat oil and brown for 2-4 minutes until pink. Add 1 pound of cooked ground beef (drained), 21 cups of water, and one box of The Cajun Spoon’s Jambalaya Mix to a small pot. Bring to a boil. Reduce heat to low, cover with a lid and let cook for 22-24 minutes. (If you have a rice cooker add 21 cups of water, 1 pound of cooked ground beef, and a box of The Cajun Spoon’s Jambalaya mix to your rice cooker and cook according to the instructions of your cooker.) Mix 2 cups of bread crumbs into rice mixture. Fill the bottom of each bell pepper with a spoonful of the rice mixture, then add a cube of VELVEETA cheese and 1 tablespoon of tomato sauce. Fill the remaining pepper with more rice mixture and shrimp and top with 1 tablespoon of bread crumbs. (Optional: Add shredded cheese to bread crumbs for maximum flavor!) Place peppers in a cast-iron skillet or shallow baking dish with just enough water to coat the bottom on the pan. Bake for 30-35 minutes.

suggested for all the mixes; seafood is another.The Camellia Brand recipe suggests placing shrimp on top of the jambalaya for just the last five minutes of cooking, to prevent overcooking. When adding canned tomatoes (or Ro-Tel Original Diced Tomatoes & Green Chilies), drain the liquid from the can into a measuring cup, and use it as part of the liquid to be used in the recipe. Chicken broth is often substituted for the water in jambalaya mix, but beef broth, seafood broth or even clam juice would be good alternatives, too. A little dried onion is the most common vegetable in the mixes, but more is always better, along with the classic garlic, celery and bell pepper. Brown them with the proteins for best results. Other fresh vegetable ideas that complement the dish include mushrooms, peas, green beans cut in 1-inch lengths and fresh corn cut off the cob. Creole tomatoes are also a natural. From the pantry, try smoked or sweet paprika, dried thyme, and Worcestershire or soy sauce. Like an omelet, a jambalaya mix is the perfect place for leftovers. Grilled chicken is an excellent addition, as is any cooked pork. And though I was familiar with jambalaya’s versatility, I was still surprised by some additions consumers suggested online. Littleneck clams and mussels? Those people surely aren’t from Louisiana, but hey, it doesn’t sound bad! Drained and rinsed canned corn and black beans sound reasonable. Tofu? Sure. Jambalaya mixes use parboiled rice, which cooks in approximately the same time and with the same amount of liquid as white long- grain rice — in case you want to add extra. You can also bake jambalaya, covered, at 350 degrees for 45 minutes to an hour. And if you’re looking for more ideas, every brand’s website has recipes. The Jambalaya Girl suggests filling egg rolls and stuffing peppers with jambalaya.

One more idea: Jambalaya mixes are perfect for gift baskets and goodie bags for events, especially when visitors to the area will be among the recipients. “The issue is, in Louisiana, people usually make their own jambalaya,” said Louisiana Fish Fry Products’ Richard Reese, who is marketing director for the big family- owned company in Baton Rouge. “Lots of local people take great pride in making their own jambalaya for parties and tailgates. Although these products are made in Louisiana, the sweet spot is getting folks to re-create that experience they had in Louisiana when they go home,” Reese said. “Here, it’s a convenience. That’s the real opportunity — to make it for the people outside the state.” But you know, even Gulf Coast locals who pride themselves on their fabulous family jambalaya recipes have been known to take a shortcut once in a while, especially for big- crowd events like tailgating and Mardi Gras celebrations. Why, I’ve done it myself.

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