Often described as a Party-in-Your-Mouth, Jambalaya is an American Cajun/Creole rice dish with French, African and Spanish roots.
We've included Cajun Blackened Chicken (drum & thigh), Shrimps, Andouille Sausage and Smoked Ham. These are cooked sous vide in a richly seasoned tomato broth, with our own blend of Cajun spices, that is absorbed by the rice. This has a bit of a kick to it! (med. spice)
We grill a delicious 170g (6oz) Jail Island Atlantic Salmon Fillet imparting a delicate smoky flavour prior to cooking it sous vide in our house made maple butter using local maple syrup from Carter Farms in Severn Ontario. We've paired this beautiful salmon fillet with the nutty flavours of our Wild Rice Pilaf and our Roasted Vegetable Medley.
(Pictured here with Seasonal Vegetables, Carrots, Zucchini, Snap peas and Onions)
We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty! We pair this with our Kimchi Fried Rice and Asian Ratatouille. Mind.....blown!