In the Kitchen!

Hello all!

I’ve been experimenting in the kitchen, trying to come up with some new things to cook for dinner.  The family gets tired of the same old stuff, so I think it’s time to expand my recipe collection.

The other night I found a recipe on http://www.foodnetwork.com for jambalaya pasta and the reviews seemed promising.  It was a recipe from Emeril Lagasse, so I figured it had to be pretty good.  Of course, that didn’t mean that my final result was going to please my family (especially Mr. Picky).  I knew that Vanessa would like it, because she likes everything I cook. (That’s my girl)!

So, I printed the recipe out and went on my way to the grocery store to get all the ingredients I needed.  Once I got everything on my list and a basket full of other stuff, I headed home to start experimenting.  I gathered everything up and placed it on the kitchen island.  It was when I was crying over the onions that I realized this jambalaya involved a lot of chopping.  Chopping the chicken, the sausage, the onions, the bell pepper, the garlic, and the basil (good thing I omitted the shrimp) made me wonder if this was going to be worth all the work.  Although the chopping took a bit of time, the rest of the process was pretty quick.

The toughest part of this meal was going to be the opinions I got back.  It’s always a big let down when I spend so much time and energy cooking something and I get negative reviews.

“It’s okay, I’ll eat it”

“It’s not the way my mom cooks it”

“You can never duplicate what you cook.  It always tastes different”

“It smells better than it tastes”

So, as you can see, I’m always on guard and insecure when I put that plate on the table.

Drum roll please………..


My Jambalaya Pasta with fried Boudin

So there it is.  I made some fried boudin to go with it.  As soon as I put the pasta on the table I walked away.  As I was in the kitchen making my own plate I heard the craziest thing ever:

“Oh my god, this is the best thing you’ve ever made.  You make some pretty good stuff, but this is even better.”

I wondered if I heard that correctly.  Then I figured I had and just assumed I was being made fun of.

“This is even better than a restaurant”

I questioned these statements over and over, just knowing that this was some sort of joke.  Did I really just make something so awesome?  Yes, I did!

It’s definitely true that this jambalaya pasta was really, really good.  Really.  Granted, all I did was follow a recipe and tweak it just a little, but normally, I can’t even do that with good results.  Now I have to make a double batch for other people in my family who want to try it.  I’m happy to do it, because it’s all good reviews!

Emeril Lagasse’s Jambalaya Pasta recipe is a keeper!

Now, on to my next experiment:

Bo’ Kho (Vietnamese Beef Stew).  This is bound to be a tough one.  Anytime I attempt Vietnamese food it’s not as great as it should be.

I guess we shall see.


Until next time!

“Chef” Jamie

Emeri’s Jambalya Pasta recipe:


Get your aprons out!
Time to experiment in the kitchen

4 thoughts on “In the Kitchen!”

  1. Can’t wait to try it myself! No, I’m not going to cook it myself, I’m going to wait until I can have a batch of Chef Jamie’s! Congrats on the great reviews!


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