Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Soft neck and hard neck garlic curing in the shed.

May 28th, 2018 · No Comments

Soft neck and hard neck garlic curing in the shed.

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More eggs from the happy hens.

March 29th, 2018 · No Comments

More eggs from the happy hens.

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Recipes from the Kitchen of Martha Boudreaux

February 14th, 2018 · 1 Comment

In tribute and remembrance of my mother, Martha Boudreaux, her cooking legacy will live on with this small collection of recipes which include some of our family favorites.  These meals were in and out of the family meal rotation for many years, growing up and eating these delights, I knew we had it good because I asked my parents to open up a restaurant. My mom said “Heh, no way! Its way too much work, but you can open one!” I was just 11 years old then, and her words of wisdom rang true just 10 years later upon my acceptance into the Culinary Apprenticeship Program at Delgado Community College the Fall of 1983.

Please enjoy this small collection of 7 recipes that I’ve put together, the first PDF document contains a booklet format with six recipes, which I’ll be handing out printed copies to 25 guests at her memorial service this Saturday. The other PDF is an extra recipe that was not added to the booklet due to my rush to get the booklet to print in time for our trip to New Orleans. The Lagniappe recipe (a little something extra) is the Cauliflower Salad recipe, which always went well with the Garlic Stuff Pork Loin Roast.

Enjoy and Bon Appetite!

Recipes from the Kitchen of Martha Boudreaux (PDF, 815K., 4pp.)

Cauliflower Salad Martha Boudreaux (PDF, 164K., 1p.)

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Black-Eyed Pea Jambalaya

January 22nd, 2018 · 2 Comments

From the kitchen of Martha Boudreaux

 

Martha Boudreaux walking Ben down the steps at Wanda's backyard wedding

Martha Boudreaux walking with Ben down the steps at Wanda’s backyard wedding.

This recipe is as close to my mom’s that I can approximate, both Monique and I agreed that with a few subtle changes this base recipe would be the same one-pot meal that came out of Martha Boudreaux’s kitchen in Algiers, in the New Orleans Westbank. Similar to the Southern favorite Hoppin’ John, with the addition of the black-eye peas, this jambalaya version is packed full of flavor with a rice dressing or dirty rice quality that makes us come back for seconds, or thirds! The fresh parsley and green onions added at the end lend a freshness to the dish, setting it apart from a general jambalaya recipe.

In memory of my mother and her recent passing, Martha Boudreaux’s kitchen legacy lives on with this dish prepared in our kitchen, and yours too, as I share with you our rendition of this classic recipe.

While downsizing and sorting through boxes I found the photo (above) of my mom Martha Boudreaux, and our son Ben which was taken during my sister Wanda’s wedding which took place in her backyard on Farragut Street in Algiers many years ago.

5.0 from 1 reviews
Black-Eyed Pea Jambalaya
Author: 
Recipe type: Entree
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¼ Cup Bacon grease or peanut oil
  • 12 Ounces Smoked sausage, ¼” sliced, or ham steak cut into ¼” dice
  • 1 Pound Lean pork stew meat, cut into ½” cubes
  • 1 Tbsp. CCR Finger Lickin’ Rub, or Cajun Spice Blend
  • 1 ½ Cups Onion, chopped
  • 1 Cup Bell pepper, chopped (we used Poblano)
  • 1 Cup Celery, diced
  • 6 Cloves Garlic, minced
  • 2 Cups Chicken stock
  • 1 Tbsp. Worcestershire sauce
  • 1 ½ Cups Uncle Bens Converted Long Grain White Rice
  • 2 Cans Black-eyed peas (15oz each)
  • To Taste Salt and black pepper
  • ½ Cup Curley parsley, chopped
  • 2 Each Green onions, chopped
Instructions
  1. In a heavy 4-quart Dutch oven or pot over medium-low heat, add the bacon grease or oil, season the pork with the rub or Cajun Seasoning, then brown it and the sausage until all pink is gone from the pork.
  2. Add the onions, pepper, celery and garlic, stir well then cover and allow to simmer down for 15-20 minutes.
  3. Add the chicken stock and Worcestershire sauce, turn up the heat and bring to a boil.
  4. Add the rice and black-eye peas, stir well, bring back to a simmer, then turn down heat and cook for 20-25 minutes, or until rice is tender and has absorbed all the liquid.
  5. Season to taste and stir in the parsley and green onion, keep covered for another 10 minutes then serve.

Black-eyed Pea Jambalaya

Black-eyed Pea Jambalaya

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Food memories from the kitchen of Martha Boudreaux celebrating with a first for us making her Black-Eyed Pea Jambalaya, aka Hoppin' John in our kitchen.

January 22nd, 2018 · No Comments

Food memories from the kitchen of Martha Boudreaux celebrating with a first for us making her Black-Eyed Pea Jambalaya, aka Hoppin' John in our kitchen.

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