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Sep 21, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Sep 21 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

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Sep 22, 2017
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New Orleans Museum of…

Sep 22 - 22, 2017
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Sep 22, 2017 - Jul 24, 2026
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Sep 22, 2017 - Jan 22, 2027
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9th Annual Douglas…

Sep 23 - 23, 2017
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All Souls Con

Sep 23 - 23, 2017
All Souls Con is a nonprofit convention celebrating Deborah Harkness‘s… more

Backyard Grooves

Sep 23, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Dance Quarter…

Sep 23 - 23, 2017
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“Giants of Jazz: Art…

Sep 21 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

New Orleans School of Cooking's Jambalaya

Ingredients:
• ¼ C. oil
• 1 cooked chicken, cut up or boned
• 1½ lbs. sausage
• 1 Tbsp. chopped garlic
• 4 C. long grain rice
• 5 C. stock or flavored water
• 2 heaping tsp. Joe's Stuff seasoning
• 2 C. chopped green onions or tomatoes (optional)

Trinity: (Next three items)
• 4 C. chopped onions
• 2 C. chopped celery
• 2 C. chopped green pepper

Method of Preparation:
Season, and brown the chicken in oil (lard, bacon drippings) over medium to high heat. Add sausage to pot and sauté with chicken. Remove the chicken and sausage from pot, leaving the dripping in the pot.

Sauté onions, celery, green pepper and garlic in the drippings to the tenderness you desire. Return chicken and sausage to pot. Add liquid and Joe's Stuff and bring this to a boil.

If using Kitchen Bouquet for brown Jambalaya add 1 to 2 Tbsp. For red Jambalaya add approx. ¼ cup paprika, and you may want to use ½ stock and ½ tomato juice or V-8 for your liquid.

*Then start here > Add rice stir together and return to rapid boil. Stir again and remove the pot from the heat and cover, let this rest for 25 minutes. Remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.

For seafood Jambalaya, add cooked seafood when rice is turned.

NOTE: 1-cup raw long grain rice will feed 3 people
4 keys: 1 cup rice to 1 cup of onion, ½ cup celery and ½ cup green pepper.
1 cup raw rice to 1¼ cups liquid
Over season to compensate for the rice
Cook for a total of 25 minutes, turning completely after 10 minutes.

***Makes 12 Servings***

NOSOC Jambalaya