What would be a good side to go with jambalaya?!
Answers:
I live in South Louisiana and the typical side dishes for jambalaya are white beans, french/garlic bread and maybe a salad or slawWww@FoodAQ@Com
Since jambalaya already has rice i wouldn't recommend serving bread!. I would go with some greens like they do when they serve Feijoada in Brazil!. Here's a recipe I like:
2 bunches collard greens
1 or 2 ham hocks
4 to 6 cups chicken broth
1 onion
1 teaspoon crushed red pepper (or chili) flakes
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lard
1 teaspoons salt
Wash collards and cut off large stems; cut into 1 inch strips!. In a large stock pot, brown onion and ham hocks in lard (Note: Olive oil can be substituted)!.
Add chicken broth and collards!. Cook over medium-low heat for 30-45 minutes!. Stir in red pepper or chili flakes, sugar and vinegar!. Continue cooking until collards are tender!. Adjust seasoning to your taste and enjoy!.
Cooks Note: This recipe can be used for all types of greens: kale, collards, chinese cabbage, spinach, etc!. Just adjust the cooking time according to the greens you're cooking (for example, spinach would only require a few minutes to be tender)!. A dash of hot sauce can be added at the finish, if desired!.
Variations: Add a few cloves of minced garlic and use olive oil to sauté the greens!. Pancetta, proscuitto, or lean salt pork can be chopped into 1/8" bits and fried until crispy in olive oil; the drippings can then be used to cook and flavor the greens!. Submitted by: JasonWww@FoodAQ@Com
2 bunches collard greens
1 or 2 ham hocks
4 to 6 cups chicken broth
1 onion
1 teaspoon crushed red pepper (or chili) flakes
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lard
1 teaspoons salt
Wash collards and cut off large stems; cut into 1 inch strips!. In a large stock pot, brown onion and ham hocks in lard (Note: Olive oil can be substituted)!.
Add chicken broth and collards!. Cook over medium-low heat for 30-45 minutes!. Stir in red pepper or chili flakes, sugar and vinegar!. Continue cooking until collards are tender!. Adjust seasoning to your taste and enjoy!.
Cooks Note: This recipe can be used for all types of greens: kale, collards, chinese cabbage, spinach, etc!. Just adjust the cooking time according to the greens you're cooking (for example, spinach would only require a few minutes to be tender)!. A dash of hot sauce can be added at the finish, if desired!.
Variations: Add a few cloves of minced garlic and use olive oil to sauté the greens!. Pancetta, proscuitto, or lean salt pork can be chopped into 1/8" bits and fried until crispy in olive oil; the drippings can then be used to cook and flavor the greens!. Submitted by: JasonWww@FoodAQ@Com
You can't go past garlic bread, and a tossed salad, throw in some black olives, light drizzle olive oil and a light drizzle of balsamic, pinch of salt and black pepper!.Www@FoodAQ@Com
Only side you should need would be cornbread, biscuits or texas toast!
Maybe a small lettuce salad!.Www@FoodAQ@Com
Maybe a small lettuce salad!.Www@FoodAQ@Com
I would serve garlic toast and a green salad!.Www@FoodAQ@Com
Garlic Bread and a lettuce salad!.Www@FoodAQ@Com
jambalaya http://cooking-recipe!.synthasite!.com/!?q=!.!.!.Www@FoodAQ@Com
corn bread or muffinsWww@FoodAQ@Com