A few months ago, this little recipe from Bon Appetit caught my eye. They called it Roasted Jalapeno Pimiento Cheese Toasts, but since there is absolutely no Pimiento in the recipe, I changed up the name. I thought this would be a perfect whip together no-brainer recipe for a Holiday buffet or pre-dinner appetizer.
Are you a lover of Cajun food? I am. I love Cajun Spices and Seasonings and this is my favorite Cajun Spice Blend. It’s a little spicy, yes, but has so many different layers of flavor. It’s not just all about the heat.
A dark or Red Roux (pronounced roo) is what gives my Jambalaya, below (as well as many other classic Cajun, Creole or Louisiana dishes) their distinctive & indescribable flavor. Try this recipe with caution if you’ve never made a roux. The rich, almost nutty flavor will haunt you to the rest of your days and once you’ve had a great roux in a dish…well, there’s no going back.
Jambalaya truly reflects a cultural heritage carried into the New World, nurtured and melded into its own special blend – hundreds of years ago, displaced French Canadians settled into the Louisiana area and adapted this dish to their new surroundings. A lovely melange of vegetables, earthy sausage and chicken are in this Cajun Jambalaya Recipe and it has just the right amount of spice to be interesting. Then Y’all can pass the hot sauce at the table! Happy dance!
Tyler Florence…my hero! I used his basic recipe for Po’ Boys – with a few deletions and additions, and it is amazing! His Creole sauce is so good, my son went nuts over it. While these may look like a basic Po’ Boy, I promise you, they are anything but. I’ve had them in many different areas of the country and these beat out every restaurant version.