Authentic Cajun Pork & Sausage Jambalaya AUTHOR LANCE FAUCHEUX / CATEGORY LOUISIANA CLASSICS / PUBLISHED: APR-05-2018 Hardware needed: Heavy cast iron pot, 1-4 gallons for in home stove top use is usually a good size. (Start small)Stainless bowls big enough for ingredients before they are sautéed (we will use these as we finish browning our meat and our aromatics)Flat ended spoon, “roux spoon”. We happen to sell an amazing locally made one on our site btw!! Ingredients: Trinity (½ Onion, ¼ bell pepper, ¼ Celery) Red, yellow or orange bell pepper Sweet/Vidalia Onion Celery Garlic (4-15 toes, depends greatly on the size of the pot, about ¼ to ½ of your celery quantity) Bay leaf Avec Tous Spice (you’ll need...
Makes Approximately 30-36 Oz of badass ATS Aioli.This recipe can be cut in half, but remember, if you do, it won’t last long! You will want this in every tuna, chicken, salmon, or egg salad you make. There is no limit to how you will want to use this Aioli. As a spread or dip with burgers, sausage, chicken, veggies, everything!
For this we are going to season the steaks with Pink Himalayan Salt only (good sea salt or Real Salt are great too). Herbs and Avec Tous will come later in the process. By leaving the Avec Tous or other rubs out in the beginning, we decrease the chance of burning the seasoning during the searing process. Always season steak with more salt than you think you should. The difference in amazing, better than a steakhouse steak and just an average home cooked steak is that restaurant cooks aren't afraid of salt.
When we first started attending the Midcity Markers Market, one of the most requested options was a spicier option wo we listened. The Spicy Blend uses a ground cayenne pepper that is 100,000 SHU vs 40,000 SHU in The Original Blend. We also use twice the amount. The result is amazing, warm Cayenne heat without being stupid hot. My favorite use is perfecting the spicy level of the food on my plate after it’s cooked.
