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Download Press Release | Download Chef John Besh’s Top 10 Jambalaya Tips
Will Your Jambalaya Reign Supreme?
New Orleans’ “Top Chef Masters” Chef-testant John Besh and Zatarain’s Challenge Home Cooks Everywhere to a “Jambalaya Throwdown”
NEW ORLEANS (June 10, 2009) – Jambalaya is essential to any New Orleans menu and each recipe reflects the personality and passion of the cook who made it. To celebrate this versatile dish, New Orleans’ own “Top Chef Masters” Chef-testant John Besh and Zatarain’s – the brand serving up New Orleans-Style cuisine for 120 years – are challenging cooking enthusiasts across the country to a “Jambalaya Throwdown.” Whether it’s chock full of seafood, sausage, wild game, eggplant, okra or other original ingredients, enter your tastiest, most original jambalaya recipe for a chance to win $2,500 and national bragging rights as the creator of the tastiest jambalaya in the U.S.A.
“Jambalaya is a mealtime staple in my family. This one-pot dish can be made with whatever meats, seafood, vegetables and spices you have on-hand, lending itself to an endless number of flavor possibilities,” said John Besh, executive chef of Restaurant August. “The experts at Zatarain’s recognize how important personal creativity and preference are when creating a dish like this, so we encourage folks to let their imagination run wild and show America who they are as a Throwdown competitor.”
Besh offers the following tips to help inspire cooks when creating their own jambalaya recipes:
- For a vegetarian jambalaya – that packs all the flavor of a meat-filled version – add eggplant, zucchini, squash, and plenty of onions and garlic.
- Instead of using sausage, substitute ground turkey or chicken with a sprinkling of Zatarain’s Creole Seasoning. Then, add a couple drops of liquid smoke flavoring.
- Add ham, ginger, garlic, scallions and a spoonful of Hoisin sauce to jambalaya, along with a scrambled egg, for "fried rice jambalaya."
A New Orleans-Style Throwdown
Home cooks are encouraged to enter the “Jambalaya Throwdown” contest by submitting their best take on jambalaya, starting with the simple Zatarain’s rice mix, to www.zatarainsjambalayathrowdown.com . A panel of judges, including Chef Besh, will judge the recipes and score them on originality, taste and creativity. Contest entries will be accepted through July 31, 2009.
“While we may be partial to our jambalaya in Louisiana, we know there are some innovative and delicious dishes that people are making around the country,” said Dudley Passman, Zatarain’s chef. “That’s why we can’t wait to see what recipes are entered into the contest and sample the finalists’ dishes to determine a winner.”
Zatarain’s offers a number of jambalaya mixes that just require adding meat or seafood to ensure a perfectly spiced, delicious meal every time. Available varieties include:
In addition to the contest, visitors to the Web site will find the “Jambalaya Generator,” a tool that offers a mix-and-match format to identify the best meats, seafood, vegetables and spices to include in jambalaya. Also, Chef Besh shares new ideas and tips from his kitchen on how to dish up a delicious jambalaya meal with a fresh twist every time.
For more information about “Jambalaya Throwdown”, including official rules, visit www.zatarainsjambalayathrowdown.com . Also, on this site visitors can be directed to sign Zatarain’s Motion for Mardi Gras petition and join the Company’s efforts to ask Congress to declare the final day of Mardi Gras season an official holiday. Signatures must be received by November 30, 2009, to be included on the petition.
Additionally, become a Zatarain’s fan on Facebook and follow us on Twitter at www.twitter.com/myzatarains .
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“Jambalaya is essential to any New Orleans menu. It’s a delicious, satisfying and versatile dish that is easy to make with the ingredients you love. Here are a few ideas and tips from my kitchen on how to dish up a delicious jambalaya meal with a fresh twist.” - John Besh
Executive Chef, Restaurant August, New Orleans
‘Top Chef Masters’ Chef-testant
- For a delicious vegetarian jambalaya – that packs all the flavor of a meat-filled version – add eggplant, zucchini, squash, and plenty of onions and garlic.
- Instead of using sausage, substitute ground turkey or chicken with a sprinkling of Zatarain’s Creole Seasoning. Then, add a couple drops of liquid smoke flavoring.
- Add ham, ginger, garlic, scallions and a spoonful of Hoisin sauce, along with a scrambled egg, for "fried rice jambalaya."
- My boys enjoychicken wings in their jambalaya. Add a few wings to the same pan that you'll use to cook your jambalaya. Brown the wings, using a little canola or vegetable oil.
- Just before serving, I love adding a couple of chopped-up green onions to the jambalaya mix, for both color and flavor.
- I learned from my mom to add a few dashes of ground allspice to the jambalaya while it’s cooking.
- Five minutes or so before the rice has finished cooking, stir in raw shrimp. This ensures the shrimp will be perfectly cooked at the same time the rice is done.
- Create jambalaya-stuffed cabbage leaves and then bake 'em with a light tomato sauce - or as we say down in New Orleans, "tomato gravy."
- For a Spanish-inspired jambalaya, add calamari, chorizo, clams and smoked paprika for a fresh, original dish.
- Have leftover jambalaya? Cook up a Louisi-Mexican breakfast. Sauté Mexican chorizo and add premade jambalaya to the pan. Stir in a couple beaten eggs and cook. Serve in a flour tortilla with cheese and jalapenos to kick your day off right.
Become a Zatarain’s fan on Facebook and follow us on Twitter at www.twitter.com/myzatarains .
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