Jambalaya

This is the STAR dish for the "Princess and the Frog" Disney Dinner and Movie Night. I love Cajun food, but I didn't realize how much I loved Jambalaya when done right. That crispy rice, with the tomato, Cajun Mirepoix, and a bit of spice, with all the proteins. YUM!

Before starting to cook a dish, I like to gather all my ingredients, assess/gather all my tools/equipment, including a mess bowl, and prep everything I can beforehand. If any of my ingredients are stale or missing, I need to pivot - and usually that doesn't mean I have to steer clear of the dish. But if it's enough ingredients - then I do.

1. Chop up Veggies:

• Cajun Mirepoix (Can be combined together):
• 1 1/2 cups chopped onions
• 1 cup chopped celery (innards, with leaves)
• 3/4 cup chopped green bell peppers
• 1 1/2 teaspoons minced garlic ("The Pope" IYKYK)
• 1/2 cup chopped green onions

2. Make Seasoning and Set aside:

• 1 1/2 teaspoons salt
  
• 1 1/2 teaspoons cayenne (adjust for heat: 1/2 teaspoon = mild, 1 teaspoon = medium, 1 1/2 teaspoons = hot)
• 1 1/2 teaspoons dried oregano leaves
• 1 1/4 teaspoons white pepper
• 1 teaspoon black pepper
• 3/4 teaspoon dried thyme leaves
  
• 2 Whole Bay Leaves

3. Preheat oven to 350F

4. Prep Proteins:

• Cut 1lb Cajun sausage into discs
• Shred 2 chicken breasts
• Peel and deveine 1lb shrimp
  

5. Gather Rest of Ingredients:

• 2 1/2 tablespoons butter
• 3/4 cup Tomato Sauce
• 4-6 whole tomatoes (I use Cento Whole, Peeled Tomatoes)
• 2 cups Chicken Stock

6. Cook 2 cups White Rice 

7. In 4qt saucepan, melt butter over medium heat

8. Add sausage and saute until crisp, stirring frequently (about 5-8 minutes)

9. Add onions, celery, and bell peppers. Saute until tender, but still firm, stirring occasionally and scraping pan bottom well (about 5 mins)

10. Add shredded chicken. Raise heat to high and cook 1 min. Stir Constantly

11. Reduce Heat to Medium

12. Add Seasoning Mix and minced garlic. Cook about 3 mins, stirring constantly, and scraping bottom of pan as needed

13. Add whole, peeled tomatoes and cook until chicken is tender, stirring frequently. About 5-8 mins.

14. Add canned tomato sauce. Cook 7 mins, stirring fairly often

15. Stir in 2 cups of chicken stock and bring to a boil

16. Stir in green onions and cook about 2 mins, stirring once or twice

17. Add rice and shrimp. Stir well and remove from heat

18. Transfer to un-greased 8x8 baking pan

19. Cover pan with aluminum foil and bake at 350F until rice is tender, but still a bit crunchy (about 20-30 mins)

20. Remove Bay Leaves and serve immediately  

Source: Chef Prudhomme

Hushpuppies

I made these Hushpuppies as an appetizer for "The Princess and the Frog" Disney and Dinner Movie night. They turned out quite good for my first time. (Check my retro notes for what I would do differently). I paired them with Fried Okra as part of a fried platter. This recipe comes from Paul Prudhomme, a chef who is credited with popularizing Creole and Cajun food. If you make them, let me know what you think in the comments!

Hushpuppies fresh out of the fryer, draining on a paper towel

Makes about 30 Hushpuppies

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup corn flour
• 1 tablespoon baking powder
• 3/4 teaspoon red pepper, preferably cayenne (I used cayenne)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon white pepper
• 1/8 teaspoon dried oregano leaves
• 1/4 cup very finely chopped green onions (tops only)
• 1 1/2 teaspoons minced garlic
• 2 eggs, beaten
• 1 cup milk
• 2 tablespoons pork lard, unsalted butter, vegetable oil, chicken fat, or bacon drippings (I used unsalted butter)
• Vegetable oil for deep frying (I used avocado oil instead)

Instructions:

• Combine all the dry ingredients in a large bowl, breaking up any lumps
• Stir in the green onions and garlic
• Add the eggs and blend well
• In a small saucepan, bring the milk and lard (or other fat) to a boil
• Remove saucepan from heat
• Add to flour mixture, half at a time, stirring well after each addition
• Refrigerate for 1 hour
• In a large skill or deep fryer, heat 4 inches of oil to 350 degrees
  
• Drop the batter by tablespoons into the hot oil. Do not crowd
• Cook until dark golden brown on each side and cooked through (about 1 min. per side)
• Drain on paper towels

Retro Notes:

• I would have used quite a bit more seasoning than what is called for (I just felt they were a little bland)
• I held back on the amount of green onion b/c I don't love a heavy onion flavor, but I definitely would go back and use the amount it called for (which would also help with the bland flavor)
  
• If I had a small ice cream scooper, I would have used that for more consistent/smooth shaped balls

Chocolate Mousse

I made this chocolate mousse as part of my Disney Dinner and Movie Night for "The Princess and the Frog." Although it seems easy with only four ingredients, it's actually quite tricky to master the technique and texture of this delightful dessert. If you make it, let me know how yours turned out in the comments!
 
Makes about 6 servings

Ingredients:

• 4oz. quality unsweetened chocolate
• 4 egg whites
• 1 cup heavy cream
• 3/4 cup powdered sugar

Instructions:

• Melt chocolate in a double boiler over low heat
• Let cool to 110 degrees on a candy thermometer
• Separately, beat egg whites into stiff peaks (about 1 min with an electric mixer)
• Separately, beat the cream until froth (about 1 min with an electric mixer). Add the sugar and continue beating until soft peaks form; do not over beat
• Gently fold the cream mixture into the egg whites.
• Then add the cooled chocolate (heat to 110 degrees if it has cooled below that temperature), and quickly fold it in until well blended.
• Spoon into a serving bowl or individual ramekins.
• Refrigerate at least 2 hours before serving
• Serve as-is or topped with Chantilly Cream

My Retro Notes:

• I must have let my chocolate cool below 110 degrees, b/c the final product had little morsels of chocolate instead of being completely smooth. Still super yummy, just not quite the right texture.
  
• I didn't have 6 ramekins, but would absolutely buy some for next time. I think individual servings are easier to eat and plate.
  
• I didn't serve with Chantilly Cream, but would absolutely next time. It wouldn't make the dish, but would be a cherry on top.

Source: Chef Paul Prudhomme's Louisiana Kitchen