It's time for Brew Meets Roux - Enjoy True Louisiana Flavors with
Jambalaya Girl Gumbo and Abita Amber for easy holiday cooking.
Enter to win a 5-Gallon Cast Iron Pot Cooker - details below.
Enter to win a 5-Gallon Cast Iron Pot Cooker - perfect for a Louisiana Saturday night cookout with Gumbo made easy from Jambalaya Girl and an ice chest full of Abita Amber.
#brewmeetsroux #onlylouisiana #jambalayagirl #abitabeer
Jambalaya in the oven instructions.
Gator Gumbo with alligator tail meat, smoked sausage and a scoop of Jambalaya on top . . . We call that Gator Gumbalaya! #JambalayaGirl
It's time for Brew Meets Roux - Enjoy True Louisiana Flavors with
Jambalaya Girl Gumbo and Abita Amber for easy holiday cooking.
Enter to win a custom cast iron pot & stand to cook in true Louisiana style! #brewmeetsroux #onlylouisiana #jambalayagirl #abitabeer
Louisiana Creole Tomatoes and Jambalaya Girl Jambalaya - True Louisiana Flavor!
Featured Menu Item of the Sweet Swine O’ Mine team at Hogs for the Cause
Ingredients
- Pork Boston Butt
- Mustard to rub
- Your favorite BBQ seasoning
- 8 oz box of Jambalaya Girl Yellow Rice
- 5 Cups Water
- Jalapeños
- Green Onions
- BBQ Sauce
- Sour Cream
Directions:
- Pulled Pork: rub pork down with Mustard, then generously season with your BBQ seasoning. Roast in Oven, Crockpot or Smoker until cooked through.
- In rice Cooker add 8 oz Bag of Yellow Rice + 2.5 Cups of water and cook.
- Prepare the bowl: add heaping scoop of rice, topped with pulled pork, jalapeños, sliced green onions, BBQ sauce and Sour Cream
- Enjoy!
As a member of the Sweet Swine O' Mine Team at Hogs for the Cause, Jambalaya Girl is grateful to give back. For the month of March, a portion of all Yellow Rice proceeds benefit Hogs for the Cause.
Enjoy a taste of New Orleans with your Blackeye Peas on New Year's Day with Jambalaya Girl's Jambalaya. This recipe is inspired by the South Carolina Hoppin' John Dish.
Click here for a printable recipe card.
Makes great gifts for teachers, co-workers, neighbors, friends and family!
Ingredients:
1 lb. Blackeye Peas
1 – 8 oz. package Jambalaya Girl Jambalaya
2 Ham Hocks (or 1 lb. bacon or sausage)
1 Onion, chopped
2 tablespoons oil
6 cups Chicken Stock
2.5 cups water
Instructions:
- Rinse and sort peas.
- Heat oil in a large pot over medium-high heat. Add onions; sauté 5 minutes.
- Add water and chicken broth, bring to a boil. Add blackeye peas and ham hocks; stir well. Return to a boil for 10 minutes; cover with lid, reduce heat to low, and simmer 1 hour or until the peas are tender, stirring occasionally.
- Remove ham hocks, pick meat from bones, chop and return to the pot; discard bones, skin and other unwanted items.
- Add Jambalaya Rice to pot, stir and bring to a boil. Reduce heat to low, cover and simmer an additional 25 minutes or until the rice is tender.
- Stir and serve. Happy New Year!
1 - cook chicken & sausage jambalaya (or use your leftovers!)
2 - whisk 2 eggs, 1 tbsp milk or half & half, salt and pepper
3 - grease pan, add egg mixture, cook on medium to low until eggs are about halfway cooked
4 - top with a heaping scoop of jambalaya, then add cheese (we used sharp white cheddar)
5 - flip omelet in half and sear on both sides until cheese is melted.
#yumyumcomegetyousome #orderup #jambalayaomelet
Easy dish, all you need is Jambalaya Girl's Yellow Rice, cherry tomatoes, onions, basil, parmesan cheese and greek yogurt.
Beef Stew Gumbo with Carrots, Potatoes, Celery and Mushrooms using Jambalaya Girl Gumbo Base with Roux. Recipe submitted by Jan from Tullahoma, TN. Thanks Jan!
