Ingredients
Jambalaya
- 1 1/2 pounds of andouille Sausage
- 3 Tbs Olive Oil
- 2 Tbs Butter
- 1 large onion finely chopped
- 3/4 Cup of roughly chopped celery
- Cup of diced bell pepper
- 3 to 4 gloves of fresh garlic
- 2 Tbs Red Pepper Flakes
- 2 Cans of diced tomatoes
- 1 Can of green chilis
- 32 oz box of chicken broth
- 2 Tbs of creole seasoning
- A few splashes of hot sauce
- 3 Cups of long grain white rice
- Mixed herbs
- 2 lbs of deveined shrimp
Bananas Foster
- Stick of Salted Butter
- Cup of Brown Sugar
- 4 Bananas (cut in half and then slice in half so each banana has 4 pieces)
- 1/4 Cup of Banana Liquor
- 1/2 Cup of Dark Rum
- Ice Cream
- Whipped Cream
Directions
Jambalaya
Brown sausage in hot oil and butter for 2 to 3 minutes. Add onions, celery and bell pepper, stir to mix well. Cook for 5 minutes and add garlic, salt, pepper and red pepper flakes and cook for another minute. Add tomatoes and green chilies. Add chicken broth, creole seasoning, and hot sauce. Add Rice. Bring to a boil. Cover and Cook for 30 minutes. Add 2 pinches of mixed herbs. Add two pounds of peeled and deveined shrimp. Add a cup of scallions and mix together. Cook for a few minutes until shrimp are pink.
Bananas Foster
Brown Butter in skillet. Add brown sugar. Stir well. Add 1/4 cup of banana liquor, 1/2 cup of dark rum, Add bananas and reduce heat. Cook for a few minutes. Remove from heat and light. In bowl, add 2 scoops of ice cream, Add two bananas to each side, drizzle with sauce from skillet, add whipped cream.
