Jambalaya fun is taking the Sunday line up by storm! Jambalaya is a staple in Southern households, enlivening the palette with a myriad of flavor combinations set to kick flavor into high gear. There are three well-flavored main components to assembling this savory, tantalizing meal the classic way: meat, vegetables and rich rice. We’re fanning out the range of possibilities with jambalaya in this class, offering authentic recreations of the classic drawing on local, fresh summer ingredients for the best flavor, filing in a parade of fresh herbs and classic Southern ingredients easily found in our neck of the woods, like the staple black eyed pea! Jambalaya is a dish often enjoyed on a Sunday, when the pace of life slows and the time to prepare a meal melding all of its rich, lively flavors offers itself to us. The first Jambalaya emerged in the French Quarter of New Orleans as an adaptation of the Spanish paella, having substituted saffron for tomatoes! Its popularity soared due to the flexible nature of its recipe and no doubt because it made people across the board moan in delight. There’s no better time for the revival of jambalaya than on New Orleans’ favorite day of the week, Sunday, in the thick of summer! With so many local, seasonal ingredients available, let’s get wild with this crowd-pleasing dish!
Recipes:Ramos Gin Fiz (Ger-Nis Herbal Style) Chicken, Shrimp & Sausage Jambalaya, Black Eyed Pea Jambalaya (Vegetarian), Duck & Mushroom Jambalaya, Corn Maque Choux, Tomato & Cucumber Remoulade
Class Type: Individual, hands-on cooking class
Class Notes: Jump in the line and rev up your Sunday with the New Orleans classic!
Emily Casey was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882. She has lived all over the country, but especially harbors a soft spot for the American South. When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor and looks forward to opening her own restaurant sometime in the future. Contact Emily