We heard you say you enjoyed them at Staff Lunch. Now you can make them in your own kitchen! Here’s our Culinary Center of Kansas City recipes for jambalaya and beignets. Bon appetit!
Jambalaya Rice
- 1 ½ cups rice, uncooked, medium grain
- 1 pound smoked sausages, cut into ¼-inch thick slices
- 1 pound chicken, raw, diced
- ½ pound ham, medium diced
- 1 small onion, peeled, medium diced
- 1 stalk celery, washed, medium diced
- ½ green bell pepper, washed, seeds and ribs removed,
- Â Â Â Â Â medium diced
- ½ cup scallions, thinly sliced
- 2 tablespoons chicken base
- ¾ cup tomato puree
- 1 ½ tablespoon seasoned salt
- 1 tablespoon sweet basil, dry
- 1 tablespoon oregano, dry
- 1 bay leaf
- 1 tablespoon thyme leaves, dry
- 1 tablespoon garlic salt
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cayenne pepper, ground
- 3 cups water, warm
Preheat oven to 350 degrees. In a deep pan add rice, sausage, chicken, ham, onion, celery, green pepper, scallions, chicken base, puree, seasoned salt, basil, oregano, bay leaf, thyme, garlic salt, sugar, Worcestershire sauce, cayenne pepper, and water. Stir to combine well. Place the pan over medium heat and bring to a boil. Cover and place in the oven for 45 minutes or until the rice is swelled and meats are cooked. Remove from heat, uncover, and stir to combine. Serve warm.
Makes 10 to 12 servings.
Beignets
This recipe is as close to Café Du Monde (New Orleans) as it comes! Great with a cup of strong coffee (Community Chicory, Roastarie, Starbucks, etc.)
- 1½ cups warm water
(100-115 degrees) - 1 package active dry yeast
- ½ cup sugar, divided
- 1 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 7 cups flour, divided
- ¼ cup vegetable shortening
- Oil for deep frying (canola is good)
- Powdered sugar, for dusting (or burying, if you wish)
Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining 3 cups of flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. The dough will double in size.
Roll the dough out onto a floured surface to a thickness of 1/8-1/4- inch, then cut it into rectangles 2-x 3-inches or slightly larger, with a sharp knife.
Heat the oil in a large skillet or deep fryer to 360 degrees. Fry the beignets about 3 or 4 at a time, for 2 to 3 minutes per batch or until they are puffed out and golden brown on both sides. Turn them over with tongs once or twice to get them evenly browned. Remove from the oil using a large slotted spoon and let drain on paper towels (or on a rack). Dust with powdered sugar while still warm.
Makes 3½ dozen beignets.
COOK’S NOTE: Beignets do not hold well over a couple of hours. Best if eaten immediately and abundantly!
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