Famous and Noteworthy
Jeansonne / Johnson Descendants

Our new-found cousin:
Cajun Master Chef Alex Patout!!

 

Chef Alex Patout is one of the most highly regarded masters of Cajun cuisine the world over.

He has won many awards, his cookbook has been widely praised and his restaurant at 221 Royal Street, in the heart of New Orleans' French Quarter is a mecca for gourmets, featuring a combination of the best of traditional Cajun cuisine, and innovative modern variations on traditional themes.

Best of all, Alex is a JEANSONNE!! His mother Ann's mother's maiden name was Elva Jeansonne, a direct descendant of Charles Jeansonne and Marie-Rose Brasseaux through their son Charles III.

Proud to have you
in the family, "Couzan"!

(Click on the photo to go to the
PATOUT's RESTAURANT website)

EXCLUSIVE to the Jeansonne/Johnson Website:

Alex's Recipe for Jambalaya

Reprinted, with permission from Alex and his wife Marcia, from
Patout's Cajun Home Cooking
©1986, published by Random House
(more recipes available on Alex's website, where you can also buy the book.)

 

 

Webmaster's note: This recipe is very special to me. When I lived in England for 13 years, my grandparents bought me Alex's cookbook as a "homesick" present. One year I had a student intern who also had Louisiana roots. We decided to have a Cajun party for our British friends. This was years before Cajun became "cool" (there is now even a fais do-do place in London!) I made Alex's Jambalaya recipe, which was the hit of the party!! (Note: the cookbook has three Jambalaya recipes. This one comes from his Patout grandmother.)

Jambalaya Lafitte

1 pound medium fresh shrimp, heads off
1 1/2 cups diced cooked ham or tasso
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
1 garlic clove, crushed
1 cup raw rice
1 1/4 cup chopped green onions
1/2 pound smoked sausage, sliced 1/2 inch thick
1 medium onion, chopped fine
1 celery rib, chopped fine
1 medium green pepper, chopped fine

2 medium tomatoes, peeled, seeded and roughly chopped
1 bay leaf
2 teaspoons fresh thyme, or 1/2 teaspoon dried
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 teaspoon ground red pepper
1 cup dry white wine
1 dozen unwashed fresh shucked oysters 1/4 cup chopped parsley

Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.

Dust the ham with the flour. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove. Add the rice and 3/4 cup of the green onions and sauté, stirring frequently until the rice is golden brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.

Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more. Serve immediately, on flat plates.

Serves 6.

 

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