Wednesday, July 15, 2009

Heads up, home cooks!

We love our meats, our condiments + jarred veggies. We love to cook with them + we want to motivate you to do the same. That's why we will share Butcher recipes with you now and then. Here we go, No. 1 is our Jambalaya - we stuff Chicken with it, but it's a fine dish as is.

Butcher's Jambalaya

6 each Bay leaves

1 ½ teaspoons Salt

1 ½ teaspoons White pepper

1 ½ teaspoons Dry mustard

1 ½ teaspoons Cayenne

1 teaspoon Black pepper

1 teaspoon Thyme

4 ounces Butter, unsalted

2 pounds Andouille

1 ½ pounds Tasso

3 cups Onion

3 cups Celery

2 cups Bell pepper

1 tablespoon Tomato paste

3 teaspoons Garlic

4 cups Rice

9 cups Chicken stock


Combine Bay leaves, salt, white pepper, dry mustard, Cayenne, black pepper and thyme.
Melt butter in a large stock pot, add andouille + tasso, sauté for 5 minutes.
Add the Trinity, seasoning + garlic, sauté for 15 minutes.
Add rice + cook for 5 minutes. Add stock + cook until rice is tender.

1 comment:

  1. I will try this. Never saw the dry mustard as part of the seasonings before. It sounds perfect actually-so many jambalayas are greasy, and overseasoned. Looking forward to making it (and eating of course!)