Does he like oysters? If so, I can provide a couple of yummy appetizer choices.

Garlic bread, tossed salad, beer/wine and you! The perfect evening if you were to ask my DH.

Alexa

BTW - this recipe is KILLER!

BIRTHDAY PARTY PAELLA
Do-ahead tips make this rendition of the Spanish classic perfect for entertaining.
3 tablespoons olive oil
6 fresh Cajun or hot Italian sausages (about 1 3/4 pounds)
12 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed
2 very large onions, chopped (about 5 cups)
10 garlic cloves, chopped, plus 1 garlic clove, minced
12 ounces tomatoes, chopped (about 1 1/2 cups)
2 bay leaves
4 medium zucchini, halved crosswise, then quartered lengthwise (about 1 1/4 pounds)
3 red bell peppers, cut into 1-inch-wide strips

1 1/2 pounds uncooked large shrimp, peeled, deveined
Generous pinch plus 1/4 teaspoon saffron threads

2 1/2 cups arborio rice or medium-grain white rice (about 17 1/2 ounces)
1 1/2 teaspoons salt

5 cups canned low-salt chicken broth
2 teaspoons paprika

Chopped fresh parsley

Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in zucchini and bell peppers. Transfer to another large bowl.

Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)

Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.

Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer. Sprinkle with parsley. Spoon paella onto plates and serve.

Serves 10.

Bon Appétit
March 1999

For us it's a one pot meal..okay 2 because when it's time to add the shrimp, I move some over to another pan for me and a couple of the boys. LOL

I'll be serving this at Easter this year, potluck style. Haven't decided what else since it's got so much in it...

So I will stay tuned to see others ideas.

My hubby likes sweet tea to wash it down.

This is getting confusing. Are we talking about jambalaya or paella? I assume it is jambalaya because that's what Cookie said she was making. You wouldn't have both because they are so similar. Help an old, confused man get back on the track.

Cajun corn Maque choux

Cole Slaw seasoned with salt, pepper, and Wish Bone Italian Salad Dressing.

Crusty Garlic Bread

Sweet Iced Tea

Bread Pudding with Rum sauce.

You can find recipes adadaptable to your taste on recipezaar.

Note: Serve with Great Northern white beans if serving a brown Cajun style Jambalaya. Flavor beans with cooked onions & cure 81 type ham and a very small amount of bell pepper (important) and sliced fresh garlic (important). Cook beans until very creamy. Serve beans as a sauce over jambalya as do the cajuns in south Louisiana.

Dan

WOW Dan, I never thought of beans too.

I cook very large jambalayas for fund raisers, caterers, parties, etc. I'm always asked to cook a pot of white beans for those who want it. About 6 out of ten people in our area will want beans over or on the side of their jambalaya. Really goes well together. We don't usually do beans with the red creole New Orleans style jambalaya.

Leftover beans are usually served over plain rice with fried catfish and a salad........and sweet tea. This is another very popular combination down here.

Dan

Dan, I can see that you know your jambalaya. I advise Cookie to pick your brain on that. White beans! They are wonderful and underrated.

I'm still ready to offer a couple of delicious New Orleans oyster recipes if they are wanted.

Jim

Hey, what are you doing web surfing at this hour?

Jim,

One of the benefits of retirement is that once in a while I can sleep all day and be up all night.

I love oysters. Ever had them char broiled like they do at the ACME Oyster House or Drago's in Metarie? Incredibly delicious. Maybe we need an oyster thread.

Dan

Dan,

It's the same story here, retirement.

It's been a while since I visited New Orleans. I enjoyed every minute of it. Ate oysters in many styles at the Pearl (I think it was) and was lucky to be there for the parades.

Yes, an oyster thread would be appropriate. There is a huge amount to discuss on that topic.

Jim

Hm, oysters, probably not. Thanks though. I have never made, tried or even thought of jambalaya - that's probably why I spelled it wrong when posting! Anyways my husband said we should make it one day (meaning me I'm guessing as I do all the cooking unless it comes out a can or box - oh yeah, he did say he was looking at boxed ones at the supermarket) so with his birthday next week I thought I'd look into it. I don't know the difference between paella and jambalaya, since it was requested specifically I will go with jambalaya and try the paella in the next few weeks. Oh yeah, jambalaya uses beans? Better start searching out some recipes. thanks for the ideas.

Cookie, this is the recipe I use..I'm sure Dan and Jim will both say it's not traditional.
But it's my husbands fav thing. We serve over rice though.
He also loves white beans..so I'll make a pot of those too..
And both corn bread and biscuits. Serve a slaw, have the sweet tea, fruit platter and "caramel" dip and then load up on desserts, for Easter Meal. Mmm mmm

Oh and Dan, if you pop back in, could you please explain the red versus the brown?

Here is a link that might be useful: Steph's Jambalaya

Hi Cookie-sounds like you are going for a Mardi Gras type of b-day. When I through my Mardi Gras party a few years ago I made muffalatta's out of italian bread (but french would probably be better) cut lengthwise. Spread each side with Olive salad (I made my own but now it is available in stores where the pickles and olives are), then topped with meats, and then cheese. Broiled til cheese was melted and sliced into bite size pieces. Thinking about it you take rounds of bread like for brucetta add the olive mix, meat, cheese and broil and it would be the same.

Coconut shrimp are good for apps.

Drinks - would be a hurricane.

Sides - I made Mardi Gras cole slaw. Basic cole slaw just make sure you use purple and green cabbage and carrots (colors of MG)

Dessert - I cheated and didn't make a king cake ... I make king cupcakes..you could stick a candle in those.

Good luck and keep us posted.

The similarity between jambalaya and paella is accurate. Indeed, some people think the etymology of the word 'jambalaya' may be a contraction of the two words 'jambon' (French for ham) and paella. Since Louisiana has had influences from both French and Spanish cultures, it's certainly conceivable.

Dan, you mentioned one of my favorite Cajun dishes--maquechoux. For the uninitiated, it's made with corn, tomatoes, red pepper--yum. I'll often make it with chicken in there as well. The link is to a recipe which looks authentic, although I haven't made this particular version.

Here is a link that might be useful: maque choux

Terri,

There are basically three types of Jambalayas. The Cajun brown, the creole red, and the pastalaya. The brown gets is color and flavor from the intense browning/caramelization of the onions and the meats. The red gets its flavor from seafood, tomatoes, and herbs. Pastalayas are cooked in the exact same manner as regular Jambalaya; however, pasta is substituted for rice. Pasta type is a matter of personal preference.

The brown version is the preferred version for the prairie and river Cajuns. The creole red is more popular around the New Orleans area. I am a river cajun and prefer the brown version. Most competition cooking that I have participated in revolves around the brown version.

I attached a link below of Chef Emile Stieffel's notes on Jambalaya cooking. He knows the proper cooking techniques.

Dan

Here is a link that might be useful: Jambalaya Notes

Thank you Dan! I bookmarked that page! I love simple reference, and that is perfect!

As I said, I make the one I linked too. It's a popular dish with whomever I've served it to, but no one's probably had the "real" deal. LOL

I generally make the red Creole jambalaya, but I make the brown Cajun style on occasion, but it always has onion, bell pepper, and celery. I sometimes have red beans as a side dish, and fried okra as an appetizer. Maque Choux is also a good side dish, which I've had in restaurants but not made myself. Jambalaya is one of the dishes I make so often that I would never make it for a special occasion, however. For me, a more festive dish would be crawfish etouffee or seafood gumbo. My birthday is next week also, and I always plan on having seafood.

Lars

I just make it 'cuz at home too Lars..

OKay - I am really embarrassed!

Yes, they are similar in a lot of ways.... and yes I know there is a difference! lOL! It seems my brain wasn't quite functioning on all cylinders the other evening... sorry for the confusion.

I think I got as far as "birthday" in the OPs post and immediately thought of this dish rather than the usual jambalaya recipe I make......

Once again... sorry!

Alexa