These pickled jicama sticks are easy to prepare and the basic recipe can be used for a variety of tender cooked vegetables such as green beans, carrots, and asparagus. They can be eaten as early as 24 hours after marinating, and they will keep for up to 3 weeks in the refrigerator.

NOTE: This recipe requires advance preparation.

Ingredients

• 3/4 pound jicama, cut in sticks
• 3 to 4 dried red chiles, such as piquins or cayennes
• 2 cloves garlic, whole
• ½ small red onion, thinly sliced
• 3/4 cup chile-infused vinegar
• 1/3 cup sugar

Instructions

Pack the jicama sticks vertically in a pint jar. As you are placing the sticks, put in the chiles, garlic, and onion slices.

Combine the vinegar and sugar in a saucepan and bring to a boil. Stir to dissolve the sugar and immediately pour over the vegetables. Save any extra marinade. Cover and gently tap the jar to release any air bubbles. Refrigerate overnight. Periodically check to make sure the sticks are still covered with the liquid, add the reserved marinade as needed.

Serve chilled, 24 hours or up to 3 weeks after marinating.

This refreshing, easy-to-prepare chilled soup actually needs to be made the day before to allow the flavors to blend. Make the soup a little thinner than you normally would as it will thicken some as it cools. For a creamier soup, stir in plain yogurt before serving.

Ingredients

• 1/4 cup chopped onion

• 1 stalk celery, chopped

• 1 clove garlic, chopped

• 1 tablespoon olive oil

• 1 pound Roma tomatoes, peeled and seeds removed

• 2 chipotle in adobo chiles, stems removed

• ½ teaspoon sugar

• 2 tablespoons chopped fresh cilantro

• ½ teaspoon ground cumin

• 2 cups beef broth

• 1 cup red wine (optional)

• Garnish: Chopped fresh cilantro

Instructions

Heat the oil in a saucepan and saute the onion, celery, and garlic until softened. Add the tomatoes, chiles, sugar, cilantro, cumin, and broth. Raise the heat, and simmer for 15 minutes. Place the mixture in a blender or food processor and puree until smooth. Strain the soup and thin do desired consistency with wine, additional broth or water.

Chill the soup for at least an hour or overnight.

Garnish with chopped cilantro before serving.

Jambalaya is one of the most popular foods in the bayous of Louisiana. It was originally created by cooks cleaning out the icebox and using what foods were leftover; the term jambalaya even means mix of food or events, so whatever mix of meats and seafood you like, are appropriate. The word got its name from the French word jambon for ham, which the dish traditionally contains. The following recipe doesn’t contain any, but if you have some cooked ham in the refrigerator, dice some and add it to the pot.

Ingredients

• 1 large bell pepper, stem and seeds removed, chopped

• 1 onion, chopped

• 1 cup chopped celery

• ½ cup diced carrots

• 2 cloves garlic, minced

• 3 tablespoons vegetable oil

• 1 teaspoon ground cayenne

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 2 bay leaves

• 1 quart chicken or fish broth

• 1 ½ cups tomato sauce

• ½ cup dry white wine, optional

• 1 cup long-grain rice

• 1 1/2 pounds shrimp, shelled and deveined

• Salt and freshly ground black pepper

• Garnishes: Chopped green onions, chopped fresh parsley

Instructions

Heat 2 tablespoons of the oil in a large stockpot over medium high heat. Saute the bell pepper, onions, celery, carrots, and garlic in the oil until softened, about 5 minutes. . Add the cayenne, thyme, oregano, and bay leaves and saute for an additional 3 minutes, stirring constantly.

Add the broth, tomato sauce, and wine, bring the mixture to a boil, reduce the heat, and simmer for a half an hour.

In a small frying pan, heat the remaining oil until hot. Add the rice and fry, stirring constantly, until it becomes opaque. Add to the stock pot and simmer for an additional 30 to 45 minutes or until the rice is tender.

Stir in the shrimp and simmer for 5 minutes or until the shrimp is done.

Ladle the jambalaya into bowls, garnish with the green onions and parsley, and serve with a bottle of Louisiana hot sauce on the side.