Tasting the season of Louisiana 

Andouille, Chicken and Shrimp Jambalaya

(Serves 10-12)

IngredIents

6 slices bacon, cut into

1-inch pieces

1 cup chopped celery

1 green bell pepper, seeded and chopped

1 onion, chopped

1/2 pound cubed smoked ham

1/2 pound cubed cooked chicken

1/2 pound cubed Andouille sausage

2 (14.5-ounce) cans crushed tomatoes, with liquid

2 cups beef broth

2 cups chicken broth

1 teaspoon dried thyme

2 teaspoons Cajun seasoning

2 cups uncooked white rice

1 pound medium shrimp pealed and deveined

Directions

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper and onion to the bacon drippings, and cook until tender.

Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover and simmer for about 20 minutes, until the rice is tender.

Stir in the shrimp and bacon and cook for about 5 to 7 minutes before serving.

New Orleans-Style King Cake

(2 cakes)

IngredIents Pastry:

1 cup milk 1/4 cup butter 2 packages active dry yeast 2/3 cup warm water approx. 110F 1/2 cup white sugar

2 eggs

1-1/2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

5-1/2 cups all-purpose flour

Filling:

1 cup packed brown sugar

1 tablespoon ground cinnamon

2/3 cup chopped pecans

1/2 cup all-purpose flour

1/2 cup raisins

1/2 cup melted butter

1 plastic baby doll

Frosting:

1 cup confectioners’ sugar

1 tablespoon water

Directions

Start by scalding the milk, remove from heat and stir in 1/4 cup of butter. Let the milk mixture cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

When yeast mixture is foaming or bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When raised, punch down and divide dough in half.

Preheat oven to 375 degrees F. Line 2 backing sheets with parchment paper.

For the filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

Roll dough halves out into 10-by-16- inch rectangles. Spread the filling evenly over the dough and roll up each half tightly like a jellyroll. Bring the ends of each roll together to form 2 circular

rings. Place each ring on a prepared baking sheet. With scissors make cuts 1/3 of the way through the rings approx. 1 inch apart. Let rise for about 1 hour in a warm place until doubled in size. Bake in preheated oven for 30 minutes. Push the baby doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

GiGantic Muffuletta

(Serves 8)

IngredIents

1 cup pimento-stuffed green olives, crushed

1/2 cup drained kalamata olives, crushed

2 cloves garlic, minced

1/4 cup roughly chopped pickled cauliflower florets

2 tablespoons drained capers

1 tablespoon chopped celer

1 tablespoon chopped carrot

1/2 cup pepperoncini, drained

1/4 cup marinated cocktail onions

1/2 teaspoon celery seed

1 teaspoon dried oregano

1 teaspoon dried basil

3/4 teaspoon ground black pepper

1/4 cup red wine vinegar

3/4 cup extra virgin olive oil

2 (1-pound) loaves Italian bread

8 ounces thinly sliced Genoa salami

8 ounces thinly sliced cooked ham

8 ounces sliced mortadella

8 ounces sliced mozzarella

8 ounces sliced provolone cheese

Directions For the olive salad: In a medium bowl, combine the olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, red wine vinegar, olive oil and canola oil. Mix together and transfer mixture into a plastic container. If needed, pour in more oil to cover. Cover container and refrigerate at least overnight.

To make sandwiches: Cut loaves of  bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer ‘bottom half’ of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and provolone. Put the top of the loaf back on the sandwich and cut the sandwich into quarters.

You can serve immediately, or wrap tightly and refrigerate for a few hours.

Shopping List

1 cup pimento-stuffed green olives
1/2 cup drained kalamata olives
2 cloves garlic
Pickled cauliflower florets
Capers
Celery
Carrot
Pepperoncini
Cocktail onions
Celery seed
Dried oregano
Dried basil
Ground black pepper
Red wine vinegar
Extra virgin olive oil
2 (1-pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella
8 ounces sliced provolone cheese
6 slices bacon
1 green bell pepper
1 onion
1/2 pound cubed cooked ham
1/2 pound cubed cooked chicken
1/2 pound cubed Andouille sausage
2 (14.5-ounce) cans crushed tomatoes
Beef broth
Chicken broth
Thyme
Cajun seasoning
White rice
1 pound medium shrimp pealed and deveined
Whole milk
Butter
2 packages active dry yeast
White sugar
Eggs
Salt
Freshly grated nutmeg
All-purpose flour
Brown sugar
Ground cinnamon
Chopped pecans
All-purpose flour
Raisins
Melted butter
Confectioners’ sugar