“We were rooting around in the freezer awhile back trying to ward off starvation and seeing which frozen meat packets we’d spirited in from Acadiana still held promise.
We found a log of Andouille from St John The Baptist Parish, a few smoked chicken wings and a sandwich bag filled with Hatch chiles. The peppers mark the end of the case we bought in Texas in September and roasted before trundling them home to New Orleans.
Time to hit the test kitchen.” A Recipe For Smoked Chicken Jambalaya With Andouille Sausage And Roasted Hatch Chiles
Mahalia Jackson was born in New Orleans in 1911. Raised, and taught to cook by her aunt Mahalia “Duke” Paul, 36 years passed before the young Jackson tasted success with her hit “Move Up a Little Higher.” It sold 8 million copies. Continue Reading
Every week of the year.
Year over year, since we were just little sprouts who could barely fry up a pan of baloney, whomp up a pan of biscuits, and fry a pair of proper over-medium eggs, we’ve started our day by making breakfast. Continue Reading
My father Russell Sr still makes the finest pone of cornbread I’ve ever eaten. His technique is an odd one as he pours the batter into a cold pan that’s been liberally rubbed with Crisco shortening. Most top bar cornbread cooks aver that starting with a scalding hot pan is the one true method. And actual lard should be the pan grease. Continue Reading