Jambalaya with Andouille and Prawns with Cajun Vermouth Butter
While every culture has a stew, the Jambalaya originated in Southern Louisiana in the 18th century, with origins before that in Africa and Spain. Jambalaya is rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs. From that definition comes a myriad of different variations including the Cajun tradition and the Creole tradition, among others.
The dish boasts a particular blend of herbs and vegetables — think the holy trinity of bell peppers, onion, and celery, which is a version of the classic mirepoix, but with bell peppers in place of carrots. More often than not, Jambalaya features andouille sausage, a variety many people try to make but only few make well (hint: heritage breeds raised on pasture helps!).
Feb 19, 2022
Choucroute Garnie a l’Alsacienne Dinner Kit and Recipe
Everybody at Heritage Foods waits with bated breath for when it's seasonally appropriate to eat Choucroute Garnie a l’Alsacienne! Good news, now is the time! We are so excited to share with you a Meal Kit with the ingredients to enjoy this hyper-caloric (while still sustainable!) feast!
Mar 5, 2019
A Mardi Gras Favorite: Jambalaya featuring Heritage Pork Andouille and Tenderloin Medallions
Mardi Gras is synonymous with New Orleans for many folks, as it is a long standing tradition and point of pride for the city. Mardi Gras is New Orleans’ own version of the global celebration of Carnival.
Heritage Foods has some incredible offerings to celebrate Fat Tuesday, and we are excited to share them with you, along with a great recipe idea for deliciously tempting and authentic New Orleans cuisine. Celebrate Mardi Gras with us!