Chef Ryan

Cajun Chef Ryan

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



 



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

→ 2 CommentsTags: Recipes

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 · Comments Off on 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.

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.

Comments Off on 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.Tags: Photography

It's snowing outside, Oatmeal Cookies with icing inside.

January 17th, 2018 · Comments Off on It's snowing outside, Oatmeal Cookies with icing inside.

It's snowing outside, Oatmeal Cookies with icing inside.

Comments Off on It's snowing outside, Oatmeal Cookies with icing inside.Tags: Photography

Snowing since 9:30am in Wake Forest.

January 17th, 2018 · Comments Off on Snowing since 9:30am in Wake Forest.

Snowing since 9:30am in Wake Forest.

Comments Off on Snowing since 9:30am in Wake Forest.Tags: Photography

Drunken Shrimp

January 9th, 2018 · 1 Comment

Drunken Shrimp The pot full Christmas Eve dinner
This is my mom Martha Boudreaux’s famous drunken shrimp recipe. It is famous in my mind because back in the late 1970’s there were several young holy Mormon’s riding their cycles in the neighborhood. One Saturday my dad Joe and I were working in the yard when the two blessed men approached us telling about God and their devout story. My dad invited them to dinner one night during the week. Mom decided to make her drunken shrimp recipe since it would feed a large table of guests and maybe some leftovers too.

The afternoon before the dinner, mom made a point of telling Wanda and I not to mention that the shrimp was cooked in beer. Given that they had taken a sanctified vow not to partake of alcohol, coffee, and other vile things, they should not know about the alcohol in the recipe. It was our little inside joke, and it was all I could do not to tell them how wonderful the shrimp was because of the special secret ingredient. They loved the shrimp, and I must have had one of those huge grins from one ear to the other once they professed how much they loved the shrimp and potatoes.

There is one modification I would make to the recipe, I would add a touch of Worcestershire Sauce in with the beer and stock in step 1, maybe a couple tablespoons, it’s one of my secret ingredients in most soups and sauces that I prepare.
Drunken Shrimp Our Christmas Eve dinner

With tribute to my mother, Martha Boudreaux, and her recent passing on December 14, 2017, this is her Drunken Shrimp recipe that I now share.

4.0 from 1 reviews
Drunken Shrimp
Author: 
Recipe type: Seafood
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
With tribute to my mother, Martha Boudreaux, and her recent passing on December 14, 2017, this is her Drunken Shrimp recipe that I now share.
Ingredients
  • 1 Cup Butter
  • 3 Bags Delaney’s (Pict-sweet) Chopped Seasoning mix (Celery, onion, bell pepper, parsley)
  • 8 Cloves Garlic, minced
  • 1 Tb. Salt
  • 1 Tb. Black pepper
  • 5 Lb. Shrimp, 16/21 count, shell on, no heads
  • 1 ½ Cup Beer or white wine
  • ½ Cup Water or chicken stock
  • 2 Lb. New Red Potatoes, cut into ¼ pieces
  • 1 Loaf French Bread
Instructions
  1. Melt butter in large pot, add seasoning mix, garlic, beer and stock, bring to a boil.
  2. Add the salt and pepper and potatoes, continue to boil until potatoes are just tender.
  3. Add shrimp and cook until shrimp are just pink. Cover and allow to sit for 30 minutes to soak up the flavor.
  4. Adjust salt and pepper is needed.
  5. Serve with crusty warm French bread.

 

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→ 1 CommentTags: Cajun · Recipes · Seafood