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 the name to Roasted Red Pepper & Jalapeno Cheddar Spread. I changed up the recipe, too – I just couldn’t help myself!
Roasted Red Pepper & Jalapeno Cheddar Spread
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.
Cajun Spice Blend
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.
Cajun Jambalaya Recipe – Classic Roux Based Jambalaya
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!
Do get a good color on sausage and chicken – the chicken should not be cooked through at this point
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.
Tyler Florence’s Fabulously Frugal Shrimp Po’ Boys.