Archive for October, 2004

Chicken and Sausage Jambalaya

Friday, October 8th, 2004

This is Chef John Folse’s recipe…easy to prepare…scrumptious!

PREP TIME: 1 Hour
SERVES: 10

COMMENT:
Jambalaya has become the best known rice dish in America. The origin of this dish cannot be disputed. When the early Spanish settlers came to New Orleans, in the early 1700′s, they brought with them the recipe for their famous paella. Since the ingredients for paella were not to be found in South Louisiana, their recipe was quickly adapted to the products at hand. Oysters and crawfish replaced clams and mussels in the recipe. Andouille took the place of ham and the new dish emerged from the paella pans of the Spanish. Since the main ingredient in the dish was rice, the dish was named “Jambon a la yaya.” Yaya is the African word for rice and there is no argument that the “black hand in the pot” had a tremendous influence on our jambalaya. Today, the dish is made with many variations and with whatever is available. The most popular combination, however, is pork, chicken and andouille.

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Lasagne, Julia Child style

Saturday, October 2nd, 2004

This is our traditional Christmas fare. This dish is served simply with a dry red wine , a green salad, and crusty garlic bread.

Linda Durand’s Lasagne á la française

Yield: 32 servings

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