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Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat or seafood (or both), [1] and vegetables mixed with rice and spices.
Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, [1] was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. [2]
New New Orleans Cooking (1993) Louisiana Real and Rustic (1996) Emeril's Creole Christmas (1997) Emeril's TV Dinners (1998) Every Day's a Party (1999) Prime Time Emeril (2001) Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone (2002) From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants (2003) Emeril's There's a ...
Chef Emeril Lagasse, right, and his son E.J. Lagasse are collaborating on a new Portuguese restaurant set to open in New Orleans by the fall, 34 Restaurant & Bar.
Rice, andouille sausage, trinity vegetables, shrimp, chicken thighs, and lots of spice make this New Orleans-style jambalaya recipe something to celebrate!
E.J. Lagasse, 20, currently serves as chef patron of Emeril's Restaurant in New Orleans.
Jambalaya may be a tomato-rich New Orleans-style "red" jambalaya of Spanish Creole roots, or a Cajun-style "brown" jambalaya which draws its color and flavor from browned meat and caramelized onions. Historically, tomatoes were not as widely available in Acadiana as the area around New Orleans, but in modern times, both styles are popular ...
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