2 In The Kitchen: Fat Tuesday Style With Chef Jesse Jones
NEW YORK (CBSNewYork) - Chef Jesse Jones dropped by the CBS 2 studio to help us cook us some food, Fat Tuesday style!
For more information about Chef Jesse, click here.
Click here for a printable recipe (.pdf)
Turkey Andouille Jambalaya
Serves 4
Ingredients
Chef Jesse Spice Blend
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp white pepper
- ½ tsp black [epper
- ½ tsp Cayenne pepper
- 1 tsp gumbo file powder
- 1 tsp fresh thyme
- 1 tsp Fresh oregano
Jambalaya
- 2 tablespoons Canola Oil
- 1 pound Turkey Andouille Sausage
- 1 ½ cup Medium Diced onions
- 1 ½ cup Medium Diced Celery
- 1 cup Green Bell Pepper
- 1 cup Sweet red Bell Pepper
- 1 ½ tsp Minced Garlic
- 2 cups uncooked rice(converted)
- 1 (8oz) can whole tomatoes, Diced
- 4 cups of Turkey Stock
Preparation
In a large cast iron skillet, heat oil, add turkey Andouille sausage, cook for 5 minutes until brown and crispy. Add onions, Celery, Peppers, Chef Jesse Spice Rub and garlic. Mix well for 10 minutes, stir in rice, cook about 5 minutes, add tomatoes and stock, stirring well. Bring to a boil, then simmer for 20 minutes. Serve hot.
Pan Fried Green Tomatoes
Serves 6
Ingredients
Chef Jesse Spice Blend
- 1 tsp paprika
- ½ tsp granulated garlic
- ½ tsp granulated onion
- ½ tsp black pepper
- ½ tsp cayenne
- 1 tsp kosher salt or to taste
- ½ fresh thyme
Fried Green Tomatoes
- ¼ cup butter milk
- ¼ cup milk
- 1 egg, beaten
- ¼ cup cornmeal
- ¼ cup all-purpose flour
- 1 tsp salt
- 3 green tomatoes, sliced
Preparation
In a bowl combine buttermilk, milk and egg, mix well. In a separate bowl stir together cornmeal, flour, salt, 2 tsp of Chef Jesse's spice. Season tomatoes with the spice blend, then dip the tomatoes in milk and egg mixture, then dredge in the cornmeal and flour mixture, fry 1 minute on both sides or until golden brown.
Remoulade Sauce
Makes 1 1/2 cups
Ingredients
- 4 oz Prepared Mayo
- ½ cup finely chopped green onions
- ¼ cup finely fresh parsley
- ¼ cup finely grated fresh Horseradish
- 2 tablespoons Creole mustard
- 2 tablespoons ketchup
- 2 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon Tabasco
- 1 teaspoon salt
Preparation
In a blender or food processor, add all ingredients mix well, chill.
