What has become a favorite on our menu is our Jambalaya and when your primary market area is Southeast Louisiana, it better be very tasty. We are always encouraged when we have folks from the Bayou Parishes or New Orleans that come back through the line saying this is the best they have had. Well, we agree and are very thankful to some special friends that developed this recipe. Greg and Sandy were at our church in Boutte and in 10 years, we ate lots of this great Jambalaya and were privileged to learn from the masters themselves how to cook it. Both are Godly men and women and great friends and they would say enjoy, but give the glory to God.

 

Jambalaya (adjusted for family size)

 

 

4 cups Rice

7 cups water

1 lb diced or ground pork

1 lb andouille sausage (quartered/chopped)

1 lb ground chuck

1 chicken cooked (or rotisserie) deboned/chopped

1 lb smoked sausage (halved/chopped)

3 tbs minced garlic

3 onions (diced)

2 bell peppers (diced)

1 bunch celery (halved/chopped)

1 jar chicken bullion crystals

1 can brown gravy

1 16oz can mushrooms

small bottle Worcestershire sauce

small bottle liquid smoke

small bottle Tiger sauce

small bottle Kitchen Bouquet

1 can creme of mushroom soup

1 bunch parsley (chopped very fine)

8 oz can rotel tomato

2 bunches shallots

salt and cayenne pepper to taste

 

 

 

In a 5 qt pot or larger

 

Brown pork and beef

add parsley and garlic stir

add onions, celery cook till clear

add bell pepper cook til tender

add sausage

 

add can goods and seasoning

(4-5 tbs Worcestershire and Tiger sauce)

(2 tbs liquid smoke)

(1/2 bottle Kitchen Bouquet)

(1 tbs salt and tsp pepper adjusted to taste)

 

Add water

Bring to boil add chicken

add rice and stir

cook on simmer til water is absorbed stirring occasionally

sprinkle shallots over top and serve

It will take 20-30 min for rice to cook

 

So many of you asked about the salad we served at the Ladies Spa Day.Over 400 ladies attended this wonderful day of inspiration and relaxation inside and out. But the Salad was a big hit. And as promised we said we would share it with you.

 

Monica and I were invited to lunch after I had preached one morning at Evans Creek Baptist in Pearl River. All of the meal was excellent and the company even better. Rhonda brought over a salad that was just wonderful and we asked if we could use it for the Ladies Spa Day at the camp. She graciously consented and after beefing it up to accommodate a large crowd, low and behold it was a hit. So, with her permission, we share with you Rhonda's Salad. (The regular sized version)

 

 

 

 

 2 heads romaine lettuce

2 cuts of broccoli

1 bunch of green onions

8-10 oz. walnuts (or pecans) - to taste

2 cups Chinese Dry Noodles - to taste

 

 

 

2 cups Olive Oil (or Vegetable Oil)

2 cups Brown Sugar

2 tablespoons red Wine Vinegar

2 teaspoons Soy Sauce

 

Combine Brown Sugar and Olive oil in large container. Whisk until sugar appears to dissolve. Add the Vinegar and Soy sauce and whisk until well blended and dressing has a smooth consistency. (Matter of taste - Can be as sweet, tart thick or loose as you desire)

 

Chop the vegetables and toss in a large salad bowl. In a large skillet - saute the nuts and noodles in a touch of olive oil until crisp and brown (careful not to singe). Add the mixture to the vegetables. Toss and apply the dressing and mix in well. Serve when ready.

 

NOTE: For the Ladies Day we also mixed in some Spring Mix (fancy Greens, Baby Spinach, etc)

 

Hope you enjoy and do check back as we share some of our favorite Living Waters Kitchen Favorites