Monday, April 11, 2011

Day 105

We wrapped up our lesson on rice with a trip down south. We made gumbo, wild dirty rice, and Jambalaya which is a classic Louisiana dish with French and Spanish roots. There are two types of Jambalaya, Creole and Cajun. Creole is the most popular and Cajun is a bit more rustic in style. After that we went even further south, down to Valencia, Spain, when we made paella which is a regional and national Spanish dish.  We whipped up some skillet cornbread and honey butter to serve along with the dishes. Most southern dishes use some sort of creole seasonings. Creole cuisine originated in Louisiana (centered on the greater New Orleans area) and it is basically a melting pot of a bunch of cuisines including French, Spanish, Portuguese, Italian, Asian Indian, Greek, Native American, and African. You can make up a batch of the spice mixture and keep it in an airtight container along with your other spices.

Creole Seasoning

2 T onion powder
2 T garlic powder
2T dried oregano
2T dried basil
1T dried thyme
1T black pepper
1T white pepper
1 T cayenne pepper
5T paprika
3T salt 

1.  Blend together 

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