NEW ORLEANS —
Crawfish Jambalaya
1 Tbsp. vegetable oil
1 lb. smoked sausage, cut into ¼-inch-thick slices
1 cup yellow onion, sliced
1 cup bell pepper, chopped
1/2 cup celery, chopped
1 Tbsp. Creole seasoning
1 tsp. thyme
1/2 tsp. kosher salt
3 garlic cloves, chopped
2 cups long-grain rice
4 cups chicken stock
1 lb. crawfish tails
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup green onions, sliced
1/2 cup parsley, chopped
Heat a large enamel-coated cast-iron baking dish over medium heat until hot. Add oil and smoke sausage; cook until browned, about 8 minutes. Add onion, bell pepper, celery, Creole seasoning, thyme and salt; cook, stirring frequently, until softened, about 5 minutes. Add garlic, stir in rice, cook for 3 minutes, stirring twice.
Add stock, crawfish, and tomatoes; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until rice is tender, about 20 minutes. Fold in green onion and parsley. Garnish with parsley and green onion, if desired.
Creamy Dreamy Coconut Poke Cake
Cake
1 box white cake mix
1 Tbsp. coconut extract
1/2 cup sweetened coconut flakes
Coconut filling
2 3.4 ounce boxes instant coconut cream pudding
3 cups milk
Topping
2 cups heavy cream
1/2 cup powdered sugar
1/3 cup sweetened coconut flakes
Preheat oven at 350 degrees.
Grease a 9×13 baking pan and set aside.
In a large bowl, mix cake mix, water, vegetable oil,egg whites and coconut extract until combined. Gently stir in coconut flakes. Pour batter into prepared baking pan and spread evenly.
Bake in preheated oven for 20-25 minutes until knife inserted into the center of the cake comes out clean.
Cool cake for about 15 minutes. While the cake is still warm poke holes using the back of a wooden spoon or similar object over entire cake about 1/2 inch apart. Allow cake to cool completely before filling.
In a large bowl mix together pudding mixes and milk and immediately pour all over cake and spread evenly and make sure all the pudding seeps into the holes.
Refrigerate cake until pudding is set.
Place heavy cream and sugar in large bowl. Using an electric mixer beat cream and sugar together on high speed until stiff peaks form. Spread whipped topping evenly over entire cake.
Sprinkle with coconut flakes.
Keep cake refrigerated.