Dad’s Poormans Jambalaya
(recipe fromn Chef Paul Prudhommes’ Lousiana Kitchen)

Seasoning Mix

• 4 small bay leaves
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground red pepper ( preferably cayenne)
• 1 teaspoon gumbo file ( file powder) (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves

Jambalaya

• 4 tablespoons margarine
• 6 ounces tasso (about 1 1/2 cups) or 6 ounces other smoked ham, diced
• 6 ounces smoked andouille sausages (about 1 heaping cup) or any other good pure smoked pork sausage such as kielbasa, diced
• 1 1/2 cups onions, chopped
• 1 1/2 cups celery, chopped
• 1 cup bell peppers, chopped
• 1 1/2 teaspoons minced garlic
• 2 cups uncooked rice ( preferably converted)
• 4 cups beef stock or 4 cups chicken stock ( if not salt-free, adjust salt) (I use 2 cans Campbells’ Beef Broth add water to make volume)

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large heavy metal skillet (preferably cast iron) melt the margarine over high heat. add the tasso and andouille; cook 5 minutes, stirring occasionally. add the onions, celery, bell peppers, seasoning mix and garlic. stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom. Add the stock , stirring well. (At this point I usually move everything to an electric crock pot). Bring mixture to a boil; reduce heat and simmer until rice is tender but still crunch, about 20 minutes, stirring occasionally towards the end of the cooking time. Meanwhile, heat the serving plates in a 250 degree oven. Remove the bay leaves and serve immediately.

Good luck.

Dad

Nanaimo Bar Recipe

“na nye mo”

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Variations on the Second Layer

Peanut Butter Filling

2 T Custard powder
1/4 c Milk
2 Tbsp Butter; softened
1/2 c Peanut butter, smooth
2 c Sugar icing sugar or confectioners -sifted

Grand Marnier Filling

2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier or orange -liqueur
1 tb Orange rind; coarsely grated

Cherry Filling

1/4 c Butter; softened
1 Tbsp. Cherry juice
2 c Icing sugar
1/3 c Maraschino cherries; chopped
drop or 2 of red food coloring

Mint Filling

1/3 cup butter
3 Tbsp custard powder, Bird’s brand
(or substitute jello pudding powder)
1/4 cup milk
3 cups icing sugar
1 tsp. peppermint flavoring
1 or 2 drops green food coloring as desired.

Cappuccino Filling

2 Tbsp milk
3 Tbsp unsalted butter
2 tsp instant coffee or espresso powder
1/2 tsp vanilla
2 cups icing sugar (aka powdered or confectioners)

Bailey’s Irish Cream

1/3 cup butter
3 Tbsp custard powder, Bird’s brand
(or substitute vanilla jello pudding powder)
1/4 cup Bailey’s Irish Cream
2 – 3 cups icing sugar