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Date Night in New Orleans

£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-dn0423
Sorry this item is currently out of stock
The food of New Orleans echoes the city’s historically diverse population with influence from French, African, Spanish, Native American, Indian and Caribbean cuisine. Here we’ve got ‘blackened’ chicken served with cornbread and corn salad. ‘Blackening’ is a modern Cajun technique of caramelising fish or meat in spices and butter to make a delicious crust. For the main course there's jambalaya, which originated in Louisiana during Spanish rule as a local version of paella. Ingredients from the Caribbean and Latin America crept into the dish, and the smoky, spicy modern jambalaya was born. To cool everything off, for dessert there's ice cream studded with one of the most popular sweets in Louisiana - pecan praline!
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The food of New Orleans echoes the city’s historically diverse population with influence from French, African, Spanish, Native American, Indian and Caribbean cuisine. Here we’ve got ‘blackened’ chicken served with cornbread and corn salad. ‘Blackening’ is a modern Cajun technique of caramelising fish or meat in spices and butter to make a delicious crust. For the main course there's jambalaya, which originated in Louisiana during Spanish rule as a local version of paella. Ingredients from the Caribbean and Latin America crept into the dish, and the smoky, spicy modern jambalaya was born. To cool everything off, for dessert there's ice cream studded with one of the most popular sweets in Louisiana - pecan praline!
Serves: 2
Heat Rating: 2/5
Prep time: 40 mins
Cooking Time: 1 hr 30 mins
More Information
DescriptionThe food of New Orleans echoes the city’s historically diverse population with influence from French, African, Spanish, Native American, Indian and Caribbean cuisine. Here we’ve got ‘blackened’ chicken served with cornbread and corn salad. ‘Blackening’ is a modern Cajun technique of caramelising fish or meat in spices and butter to make a delicious crust. For the main course there's jambalaya, which originated in Louisiana during Spanish rule as a local version of paella. Ingredients from the Caribbean and Latin America crept into the dish, and the smoky, spicy modern jambalaya was born. To cool everything off, for dessert there's ice cream studded with one of the most popular sweets in Louisiana - pecan praline!
Spices Included

Jambalaya Spices: white pepper, red bell pepper, smoked paprika, bay, black pepper, thyme, savory, paprika, basil, cayenne chilli, parsley, salt, CELERY, onion, garlic
Hot Sauce Spices: red bell pepper, cayenne chilli, garlic
Cornbread Spices: green bell pepper, thyme, garlic, CELERY, black pepper, salt
Cajun Chicken Spices: white pepper, black pepper, thyme, savory, paprika, basil, cayenne chilli, parsley, salt, CELERY, onion, garlic
Pecan Spices: ginger, cassia
Corn Salad Spices: CELERY, paprika, oregano, thyme, garlic, brown MUSTARD, yellow MUSTARD, turmeric, salt
Jambalaya Herb Mix: parsley, chives, thyme, basil

May contain SESAME. Allergens are listed in CAPITALS

Shopping List
  • 2 skinless, boneless chicken breasts (about 150g each)
  • 150g shelled prawns (raw ones are best)
  • 100g chorizo
  • 2 cloves of garlic
  • 1 pepper (any colour)
  • 1 bunch of spring onions
  • 1 lemon
  • 80g butter (plus extra for greasing)
  • 110ml milk (full fat is best)
  • 1 egg (any size)
  • 1 tsp tomato puree or tomato ketchup
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 198g tin of sweetcorn
  • 65g uncooked fine or medium polenta (or use semolina)
  • 55g self-raising flour
  • 150g long grain rice
  • 70g soft light brown sugar
  • 50g pecan nuts
  • 500ml tub of good quality vanilla ice cream

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Date Night in New Orleans

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