When it's unbearably hot in Louisiana, there's not much you can do to beat the heat. Take a tip from the guests on this week's Louisiana Eats!: cool down with a brew or leave town for a couple of weeks.
If you head over to the Avenue Pub, expect to be greeted by a knowledgeable staff willing to share their beer knowledge with you: just don't expect any free samples. We'll head over to the bar for a beer tasting with owner Polly Watts, then come back home for a chat with David Guas about his time on the road with American Grilled, a new program on the Travel Channel.
To round out the program we'll head up to Shreveport for dessert, then hear about Ryan Hughes' trip to Russia. His experience cooking jambalaya outside of Moscow had him grinning ear to ear â we hope it'll do the same for you.
1 lb. fresh chaurice sausage
1 lb. andouille sausage
1/4 cup diced tasso
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
3 cups long grain white rice
1 â 15 oz. can whole tomatoes (optional)
6 cups chicken stock or water
3 cloves garlic, minced
2 teaspoons thyme
1 bay leaf
1/4 cup thinly sliced green onions
Remove the chaurice from its casing and sautÃ© until browned, breaking up into the consistency of ground meat. Add andouille, tasso, onion, celery and bell pepper and continue sautÃ©ing until all ingredients are browned (about 20 minutes). Add rice and stir together for 3 â 4 minutes. Add remainder of ingredients and bring to a boil, then cover and reduce to a simmer. Cook without stirring for 25 minutes. Using a fork, add the green onions, fluffing into the rice. Cover and cook another 5 minutes before serving.