After a long weekend in New Orleans, I couldn't wait to get back to the kitchen and cook some creole food. I bought all-purpose creole seasoning and gumbo mix. As I was getting overwhelmed with all of the dish options, I decided to split up southern cooking into two nights - one would be pralines and jambalaya, and the other would be beignets and gumbo.
Leah and I started off with jambalaya. With so many ingredients, it ended up being a bit pricier than anticipated. But per usual, the amount of leftovers evened out the initial investment. We started cooking at 9PM, which is not ideal but was appropriate for both of our schedules this past week.
Jambalaya is just a fancy name for a whole bunch of veggies, sausage, and seafood, cooked with rice. I'm totally ok with that. It's an understatement that the dish turned out perfectly. I owe the credit to Leah, who taste tested the dish as it was cooking, noted that the rice tasted like it had one spice on it (which was absolutely true), and proceeded to put the exact amount of spices into the brew. And they turned out to be the best leftovers ever. I'm nervous to cook this dish again, because I know it won't be as good :)
The pralines weren't as awesome, as I was thoroughly confused at how to heat up the sugar mixture properly. I eventually took Rachael's advice and turned off the heat, allowing the mixture to solidify to a consistency that's thicker than desired
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| I can't rotate pictures on blogger. Lame. |
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