Art Smith's Recipes:
• Church Lady Deviled Eggs
• Jambalaya for Company
• Art's Homemade Creole Seasoning
Church Lady Deviled Eggs
“Back to the Family” by Art Smith
Makes 24 egg halves
“Growing up at the First Baptist Church of Jasper, Florida, I loved these wonderful eggs prepared by the ladies of the church. They are just as good today.” – Art Smith
1 dozen hard-boiled eggs
2 tablespoons pickle relish
1 teaspoon prepared yellow mustard
4 tablespoons mayonnaise
Salt to taste
Paprika
1. Slice the eggs in half. Carefully scoop out the egg yolks into a bowl. Mash the egg yolks with a fork.
2. Add the pickle relish, yellow mustard, mayonnaise and salt. Beat the egg mixture with the fork until creamy.
3. Spoon the egg yolk mixture back into the cooked whites.
4. Sprinkle with paprika and refrigerate, or serve immediately.
Jambalaya for Company
“Back to the Family” by Art Smith
Makes 8 to 10 servings
Do you know what it’s like to invite people over, and a dozen more than you expected, show up? Well, at my house it happens a lot. I take it as a compliment because people who love good food spread the word. Here is one of my favorite “company” dishes that people always love. Make enough so that you have extra to either keep for yourself or send home with your guests.
2 tablespoons extra virgin olive oil
1 pound chicken thighs, cut into pieces
1 pound shrimp, peeled and deveined
1 pound tilapia, white fish, halibut, or orange roughy, cut into cubes
1 pound smoked sausage, sliced
1 large onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
4 stalks celery, chopped
2 tablespoons Creole seasoning (see recipe below)
1 (6-ounce) can tomato paste
4 tomatoes, peeled, seeded, and chopped
8 cups chicken broth
2 bay leaves
Salt to taste
4 cups long-grain white rice
1 cup chopped fresh Italian parsley
1. Place the olive oil in a large Dutch oven and place over medium heat. When hot, add the chicken, shrimp, fish, sausage, onion, bell pepper, garlic and celery. Cook until just lightly brown.
2. Add the Creole seasoning, tomato paste, tomatoes, and chicken broth and bring to a boil.
3. Add the bay leaves, season with salt, and stir in the long-grain rice. Reduce the heat so that the mixture simmers, then cover. Cook until the liquid has almost evaporated, about 30 minutes. Great jambalaya should be a little wet.
4. Just before serving, remove the bay leaves and stir in the freshly chopped parsley. Serve and enjoy.
Art’s Homemade Creole Seasoning
“Back to the Family” by Art Smith
Makes one ¼ cup
2 teaspoons cayenne pepper
1 tablespoon ground black pepper
1 tablespoon white pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1. Place ingredients in a spice bottle, shake well, and keep in a dark place.
• Church Lady Deviled Eggs
• Jambalaya for Company
• Art's Homemade Creole Seasoning
Church Lady Deviled Eggs
“Back to the Family” by Art Smith
Makes 24 egg halves
“Growing up at the First Baptist Church of Jasper, Florida, I loved these wonderful eggs prepared by the ladies of the church. They are just as good today.” – Art Smith
1 dozen hard-boiled eggs
2 tablespoons pickle relish
1 teaspoon prepared yellow mustard
4 tablespoons mayonnaise
Salt to taste
Paprika
1. Slice the eggs in half. Carefully scoop out the egg yolks into a bowl. Mash the egg yolks with a fork.
2. Add the pickle relish, yellow mustard, mayonnaise and salt. Beat the egg mixture with the fork until creamy.
3. Spoon the egg yolk mixture back into the cooked whites.
4. Sprinkle with paprika and refrigerate, or serve immediately.
Jambalaya for Company
“Back to the Family” by Art Smith
Makes 8 to 10 servings
Do you know what it’s like to invite people over, and a dozen more than you expected, show up? Well, at my house it happens a lot. I take it as a compliment because people who love good food spread the word. Here is one of my favorite “company” dishes that people always love. Make enough so that you have extra to either keep for yourself or send home with your guests.
2 tablespoons extra virgin olive oil
1 pound chicken thighs, cut into pieces
1 pound shrimp, peeled and deveined
1 pound tilapia, white fish, halibut, or orange roughy, cut into cubes
1 pound smoked sausage, sliced
1 large onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
4 stalks celery, chopped
2 tablespoons Creole seasoning (see recipe below)
1 (6-ounce) can tomato paste
4 tomatoes, peeled, seeded, and chopped
8 cups chicken broth
2 bay leaves
Salt to taste
4 cups long-grain white rice
1 cup chopped fresh Italian parsley
1. Place the olive oil in a large Dutch oven and place over medium heat. When hot, add the chicken, shrimp, fish, sausage, onion, bell pepper, garlic and celery. Cook until just lightly brown.
2. Add the Creole seasoning, tomato paste, tomatoes, and chicken broth and bring to a boil.
3. Add the bay leaves, season with salt, and stir in the long-grain rice. Reduce the heat so that the mixture simmers, then cover. Cook until the liquid has almost evaporated, about 30 minutes. Great jambalaya should be a little wet.
4. Just before serving, remove the bay leaves and stir in the freshly chopped parsley. Serve and enjoy.
Art’s Homemade Creole Seasoning
“Back to the Family” by Art Smith
Makes one ¼ cup
2 teaspoons cayenne pepper
1 tablespoon ground black pepper
1 tablespoon white pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1. Place ingredients in a spice bottle, shake well, and keep in a dark place.