I spent my Sundays back then making brick oven pizza in the French Quarter, watching the crowds fill the streets after the games through the restaurant windows, and manning the line with Chef Vic.
I went on to spend a fair amount of time with Vic, and let me tell you this man can flat out cook. Chef Vic taught me as much as anyone in my culinary career, and he is a true gentleman, so when my thoughts turned to Jambalaya for the Super Bowl I knew I could count on him to share his winning recipe with Snooth.
If you ever find yourself in Baton Rouge, make sure to stop by Parrain's and say hello to Chef Ludovic. Parrain's Seafood is conveniently located in the heart of Baton Rouge in the mid-city district. The restaurant opened in September 2001 with a commitment to bring the freshest Gulf Coast seafood to their, very discerning, audience. When you stop in order " The Whole Shebang " and an Abita, and make sure you tell them Snooth sent ya!
Meet Chef LudovicChef Ludovic Gerrets was born and raised in New Orleans, Louisiana, into a restaurant family. His family owned 2 restaurants in the area; The Rockery Inn and Signorelli’s. After attended Delgado’s culinary arts program, Chef Ludovic worked with many of the best chefs in the country: Chef Paul Prudhomme of K-Pauls, Chef Andrea Apuzzo of Andreas, Chef Susan Spicer of Bayonas, and Chef Theo Schoenegger of San Dominico (New York). Since Katrina he has been the corporate chef for The Chimes, Parrains, and The Chimes East in the Baton Rouge area.
Equipment needed:1- 12 quart sauce pot
1- Cutting board
1- Chef Knife
1- 4 cup measuring cup
Measuring cups and spoons
Ingredients:4 tablespoons bacon fat
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
5 tablespoons chopped garlic
2 tablespoons minced fresh jalapenos
4 ounces tomato paste
6 ounces Tasso (a seasoned pork) ¼ inch dice
24 ounces sliced smoked sausage (1/4 inch slices)
12 ounces Andouille (1/4 inch dice)
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon ground black pepper
10 ounces boneless Chicken thigh meat (you can substitute duck for this item)
12 ounces Rotel Tomatoes
2 tablespoons Lea and Perrins
4 cups par boiled long grain rice
4 cups rich chicken stock
4 cups rich beef stock
4 teaspoons kosher salt
3 pounds (70-90) shrimp
3 cups sliced green onions
4 tablespoons chopped flat leaf parsley
- Heat the bacon fat in the saucepot until almost smoking then the onions, celery, green bell peppers, garlic and jalapenos. Reduce the heat to medium high and sauté for 5 minutes.
- Add the tomato paste, tasso, smoked sausage, Andouille sausage, basil, oregano, thyme, cayenne pepper, and black pepper to the pot. Cook for 10 minutes over medium high heat and stir occasionally.
- Add the Chicken, tomatoes, Lea and Perrins, rice, chicken stock, beef stock and salt to the pot. Give everything a stir, cover and let simmer (over medium to low heat) and let cook for 30 minutes stirring 3 times on med to low heat.
- Add the shrimp to the pot, let cook for 10 minuets stirring 1 time during this process.
- Fold in the green onions and parsley and enjoy!
Corporate chef Parrians, Chimes and Chimes East (Baton Rouge, Louisiana)
This deep, smoky and well spiced dish needs a rich foil.Parrains Super Bowl Jambalaya
Jambalaya is much like Paella. There is no one Jambalaya, but rather many different interpretations. Chef Ludovic’s is authentic Louisiana, served regularly in Baton Rouge, and born from a lifetime immersed in the culinary culture of the Bayou State. It’s also addictively delicious!
Abita Turbo Dog
While I can think of a few wines to pair with Jambalaya, nothing beats a rich brew, and in particular one born just 30 miles north of New Orleans! Turbo Dog is a rich dark brown Ale that I love. Smooth, just a bit creamy, and with a sweet edge that meshes perfectly with the smoky, spicy nuances of the Jambalaya. Man this looks to a be a great game day!