If you had to choose a region of the U.S. that always delivered on great cuisine, New Orleans would have to be a top choice.
New Orleans, or NOLA, has produced some mighty fine chefs and thousands of outstanding recipes with unique regional ingredients and flavors.
We have a few recipes that have that NOLA influence and want to share them with you.
![NOLA Dirty Rice](https://grillax.com/wp-content/uploads/2023/01/DirtyRice-100x100.jpg)
![NOLA Dirty Rice](https://grillax.com/wp-content/uploads/2023/01/DirtyRice-100x100.jpg)
![BBQ Ribs Jambalaya](https://grillax.com/wp-content/uploads/2017/06/IMG_3300-100x100.jpg)
![BBQ Ribs Jambalaya](https://grillax.com/wp-content/uploads/2017/06/IMG_3300-100x100.jpg)
![Manchac Turkey Gumbo](https://grillax.com/wp-content/uploads/2023/11/Manchac-Turkey-Gumbo-100x100.jpeg)
![Manchac Turkey Gumbo](https://grillax.com/wp-content/uploads/2023/11/Manchac-Turkey-Gumbo-100x100.jpeg)
![Spicy Panko Cod](https://grillax.com/wp-content/uploads/2020/05/FireDisc_COD2-100x100.png)
![Spicy Panko Cod](https://grillax.com/wp-content/uploads/2020/05/FireDisc_COD2-100x100.png)
![Blackened Red Snapper](https://grillax.com/wp-content/uploads/2016/04/BlackendedSnapper-100x100.png)
![Blackened Red Snapper](https://grillax.com/wp-content/uploads/2016/04/BlackendedSnapper-100x100.png)
![Peach Cobbler, y'all!](https://grillax.com/wp-content/uploads/2016/04/Peaches2-100x100.png)
![Peach Cobbler, y'all!](https://grillax.com/wp-content/uploads/2016/04/Peaches2-100x100.png)
![BBQ Ribs Jambalaya](https://grillax.com/wp-content/uploads/2017/06/IMG_3300-150x150.jpg)
![BBQ Ribs Jambalaya](https://grillax.com/wp-content/uploads/2017/06/IMG_3300-150x150.jpg)
JUMBA
BBQ Ribs Jambalaya is just the ticket to keep those taste buds happy long after the grilling is done.
What’s In It?
- 2.5 c water
- 1 can diced fire-roasted tomatoes (14 ounces)
- 1/2 lb fully cooked smoked Conecuh sausage, cut up
- 1 lb pound pulled rib meat (1 slab)
- 1 c long-grain rice
- 1 c diced yellow onion
- 1 c diced green bell pepper
- 1 c diced celery
- 1 fresh jalapeño, finely diced
- 1 Tbsp dried parsley flakes
- 1 Tbsp beef bouillon granules
- 1 tsp dried thyme leaves
- 1 Tbsp chopped garlic
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 Tbsp chipotle powder
- 1/4 tsp sea salt
- 1 bay leaf
How to Make It
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In a cast-iron Dutch oven, combine rice, onion, bell pepper, celery, jalapeño, parsley, bouillon, thyme, garlic, black pepper, salt and bay leaf, water, tomatoes, and smoked Conecuh sausage.
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Bring mixture to a boil over medium-high heat.
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Cover, reduce heat and let simmer for 25 minutes.
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Give a stir and serve immediately with buttered, garlicky French bread.
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