Jambalaya and Cornbread / White Oak Plantation

Hi Everyone,

Welcome to post 4 of my trip to Baton Rouge.  During the evening of our second day we went to the annual Chillin’ and Grillin event held at White Oak Plantation.   The Chillin’ and Grilin event is a buffet-style dinner where you can meet and greet with chefs and designers participating in Dining by Design. The event is sponsored by Fete Partner The Sister Dulce Foundation, Inc. The property at White Oak Plantation is simply beautiful.  It has lakes, lush gardens and even a chicken coop.  Here is a little collage of the grounds at the White Oak Plantation.

White Oak Planation Collage

Isn’t it beautiful?  The White Oak Plantation would be the perfect place to hold a special occasion event like a wedding or maybe to renew your vows?  hint, hint Husband!   I also met some chefs and I chatted with some wonderful people who worked at the event.  The food at Chillin and Grillin was amazing!! But I bet you are not surprised by that! I had for the first time Hog flings and red snapper. The hog flings was good, but I wasn’t a fan of red snapper. I just starting trying out fish and this one wasn’t for me, at least for right now.

Hog Flings and Red Snapper
So what else is on the menu for this evening? Well I just happen to take a picture of the menu for you. Thank goodness for cameras because I left my menu at the plantation.
Chillin and Grillin Menu
This is a full menu and just wait till you see my dinner plate. But first up on the menu was appetizers.  Everyone had a glass of wine in one hand and a plate of Hog Head Cheese, Cracklins and Boudin Blanc in the other.  I had a couple glasses of wine, but I skipped on the appetizers.  I was saving myself for dinner!!  Not to mention this is part two of Tuesday and Wednesday’s post and as you can see at that point I ate a lot.  he he  So first up on the menu was the Creole Jambalaya.  This was fantastic and exactly what I think of when I think of Louisiana food.  It was delicious!!

Creole Jambalya

The second thing I had was the Okra and Tomatoes. I loved this dish!! I never had okra before, but now I am going to buy some and try it out at home.  I think my family will like it?
Okra and Tomatoes
I also had a heaping plate of the Corn Maque Choux. It kind of reminded me of cream of corn. It was so yummy!!!
Corn Maque Choux
I loved the food servers at the event. They were so nice and so forgiving, when all of us bloggers would ask if we can take pictures of the food! However, I have to say this weekend was the first time that I felt really welcomed as a food blogger. I tell people I am a food blogger and they just give me that kind of weird look. But at White Oak Plantation, when they were giving announcements and speeches, they welcomed the food bloggers. I felt really proud at the moment.
Server
Next on the menu was one of my favorite things which was the sweet potato souffle. It was soooooo good! I wanted to go back and get more, but I didn’t, because one I was too lazy to move and second I was holding off for dessert!
Sweet Potato Souffle
Last but not least for the dinner was the Porchetta, which was the hog flings. The meat was tender and delicious and had a wonderful smoked flavor to it.
Porchetta
Ready to see my dinner plate? I didn’t eat everything, but I ate most of it. It was just a beautiful assortment of southern dishes and I just had to try everything!
My dinner plate
I hope your not judging me on my dinner plate. It was sooooo good!! I’ll let you judge me after you see what I had for dessert!
White Chocolate Bread Pudding with Whisky Sauce
The dessert was white chocolate bread pudding with whisky sauce. I didn’t have intentions of having dessert, well ok I did, but I only went to get a cup of decafe when a lady whispered, hey come here! It was one of the server ladies and she gave me a HUGE, last piece of white chocolate bread pudding with the sauce dripping all over it. When everyone at my table saw it they all got up to get some and yes they had the bread pudding, but not that sauce over the top. I was a lucky one!!  It was incredible. One thing I noticed on my trip is that I didn’t see a lot of bread on menus unless it’s corn bread or bread pudding, which is probably a good thing for me.  However I have had bread pudding before, but nothing compares to the bread pudding I had in Baton Rouge.  Now these people can make a mean bread pudding that is so moist, so sweet and so out of this world.  I think I gained 5lbs. just thinking of it!!

Here is the White Oak Plantation in the evening, just before we left  had to take a picture because it was just so beautiful.

White Oak Plantation in the Evening
Since I was so inspired by the Southern dishes that I tried, I thought I would re-make one of my favorites which is my Jambalaya, served with Corn Bread.
Jambalya and Cornbread
I originally made this recipe back in January 2012 but the pictures were just horrible!!! You can see them here if you like.  So I thought this would be the perfect opportunity to re-make my recipe and serve it with a brand new recipe, which is my cornbread.  The cornbread is moist, light and a little crumbly, just like corn bread should be.  I did at powdered sugar to the mix, but it’s not a sweet corn cornbread.  I save the sweetness for adding a drizzle of honey over the top.  I don’t know if you know this but cornbread isn’t suppose to be sweet, it’s a bread to go with a dinner, so I stuck with the traditional and I am very happy with the outcome.

Cornbread

The Jambalaya tastes amazing! It’s thick, hearty, chunky and perfect for a chilly evening. It will warm and will fill your belly. This recipe is actually one of my family favorites and I get rave reviews from people who have tried this recipe.
Jambalaya
The Jambalaya is made with chicken sausage, shrimp, lots of vegetables and rice. I wasn’t kidding when I said it is hearty. This is a wonderful stew that isn’t overly spicy. However, for me, I add more hot sauce in it when I serve myself a heaping bowl of it. My Husband on the other hand doesn’t care for so much spice, so I made this recipe the way I know he would like.

Jambalya

Jambalaya and Cornbread

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 cups of Jambalaya and 16 slices of corn bread

Serving Size: 1 1/2 cups of Jambalaya and Corn Bread

Jambalaya and Cornbread

A thick hearty healthy stew made with chicken sausage, shrimp and vegetables served with a moist, light, low calorie corn bread.

Ingredients

  1. Jambalaya Ingredients:
  2. 6 oz. (about 2 links) fully cooked chicken sausage (I used Trader Joe's Jalapeño sausage)sliced into coins
  3. One 14.5-oz. can fire-roasted diced tomatoes - no salt (not drained)
  4. 1 cup onion, diced
  5. 1 cup green bell pepper, seeded, diced
  6. 1 cup celery, diced
  7. 1 cup low-sodium fat-free chicken broth
  8. 1/2 cup uncooked brown rice
  9. 1 tbsp. garlic, diced
  10. 1 tsp. Cajun seasoning
  11. 1/2 tsp. hot sauce, or more to taste
  12. 1/4 tsp. dried oregano
  13. 1/4 tsp. dried thyme
  14. 6 oz. raw shrimp, tails removed, deveined, chopped
  15. Optional: salt and black pepper
  16. *
  17. ***Cornbread ingredients***
  18. 1 cup cornmeal
  19. 1 cup whole wheat pastry flour
  20. 1/4 cup powdered sugar
  21. 1 tbsp. baking powder
  22. 1 tsp. salt
  23. 1 cup coconut milk, unsweetened (from carton)
  24. 6 tbsp. melted butter or margarine (I used Brummel and Brown)
  25. 1/4 cup egg substitute or 1 egg
  26. 1 cup corn (fresh from cob)

Instructions

  1. Directions for the Jambalaya:
  2. Add all ingredients except shrimp to a large pot on the stove. Mix thoroughly. Bring to a boil.
  3. Reduce heat to medium low. Cover and simmer until veggies are tender and rice is fluffy, about 35 minutes.
  4. Add shrimp and re-cover. Continue to cook until shrimp are tender and cooked through, about 6 minutes.
  5. If you like, season to taste with salt, black pepper, and additional hot sauce.
  6. When you set the Jambalaya to cook, that is when I started the cornbread. They were done at the same time.
  7. ***Directions for Cornbread***
  8. Preheat oven to 400 degrees
  9. Spray an 8 x 8 brownie pan with cooking spray; set a side.
  10. In a medium bowl, add cornmeal, flour, sugar, baking powder and salt; set aside.
  11. In a blender, add coconut milk, melted butter, egg and corn, blend until corn is broken sown and mixture is smooth; about 30 seconds.
  12. Add coconut mixture to flour mixture and mix until combined. Do not over mix. Pour batter into prepared baking dish and bake for 15 - 20 minutes or until toothpick inserted int the center comes out clean. Cut into 16 slices.

Notes

Calories per 1 1/2 cups of Jambalaya: 168, Fat: 3.8, Cholesterol: 110. Sodium: 395, Potassium: 279, Carbs: 16, Fiber: 2.6, Sugar: 2.5, Protein: 17

Calories per slice of Cornbread: 91, Fat: 2.8, Cholesterol: 0. Sodium: 290, Potassium: 43, Carbs: 15, Fiber: 2, Sugar: 2.3, Protein: 2.2

http://www.peanutbutterandpeppers.com/2013/09/05/white-oak-plantation-and-jambalaya-and-cornbread/

Jambalya

That’s it for me today! This was one long post! But I just have to so much to share with you! Time for me to go eat my dinner which happens to be today’s recipe. I am starving!!

Have a great day!

Toodles,

Jennifer

My Mom and I
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Comments

  1. Omg !!! Thank u for sharing and enjoying my city. Lol… Louisiana is great place to live.
    The receipt looks yummy
    Franna

  2. Sounds like you got a real taste of the south!! I’ve always wanted to try jambalaya and you make it look so good!
    Joanne recently posted…Banana Bread Brownies {the leftovers club}My Profile

  3. Had a great time with you and you Mom! Your Jambalaya looks delicious!
    Susan 30A EATS recently posted…Bud & Alley’s Restaurant in Seaside, Fl Hosts Dine For the Pines Sept. 8My Profile

  4. I think I need to get my tush to the south!
    cookingactress recently posted…Roasted Garlic, Chicken, and Herb White PizzaMy Profile

  5. What a fun and interesting trip you had Jennifer. The food and the plantation look so amazing and I love that you were so inspired by your trip. You brought New Orleans back home with you, how fun is that? Love your Jambalaya, it looks wonderful!

  6. I loved all the food, too! Isn’t okra amazing? I could eat it every day! As well as boudin! You’ll have to try Red Snapper again! It’s one of my faves if it is done right! I want to make that white chocolate bread pudding sometime!
    Lindsay recently posted…Baton Rouge’s Local Food EvolutionMy Profile

Trackbacks

  1. […] I know Mardi Gras was yesterday, and I am sure some of you maybe still celebrating.  I heard stories about what goes on in New Orleans during Mardi Gras and one day I plan on being there during the celebration.  :)  To keep up with the celebration, I am bringing back one of my favorite Southern Dishes, Jambalaya!  I love this Jambalaya!  It’s one of the only Cajun dishes I can get my Husband to eat.  It’s loaded with shrimp and sausage and has the perfect amount of heat.  To boot this thick hearty stew is only 168 calories a serving!  I kid you not, this is one amazing dish!!!  Here is the Recipe. […]

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