Craving comfort food? Jamburritos is doing it cajun style

Chef Michael Brown, owner of Jamburritos Cajun Grille is thinking out of the box when it comes to his signature dish - the Jamburitto.

It was born out of his fascination with the burrito. These delicious Cajun burritos are stuffed with all the New Orleans favorites, like Andouille sausage, shrimp and rice, to name a few.

You can learn more about them on their website,

Chef Michael Brown stopped by to show us some delicious cajun comfort food, and here are some of his recipes:

Tasting Portions
24 ounces collard greens, locally grown, organic cooked
12 ounces cheddar cheese, shredded

12 ounces jack cheese, shredded

36 ounces potato, shredded
2 each tomato, diced

1 quart heavy cream

2 each onions, quartered

4 each carrots, quartered

2 teaspoons tabasco sauce
2 tablespoons sea salt

1 tablespoon garlic powder
4 tablespoons butter

1/4 cup brown sugar

6 each eggs

1 tablespoon black pepper
Cut and clean the collards and set in a pot of boiling water. Add salt, butter, tabasco, quartered onion, ruff cut carrots, and brown sugar. Let boil covered for 1.25 hours or until tender.
When finished drain and pat dry, sprinkle w/ a little salt and pepper and set aside. Take out onions and carrots. Whip together the eggs, heavy cream, salt, pepper, and garlic powder, set aside.
Butter a casserole dish, and on the bottom layer shredded potatoes, then layer collard greens, next cheese blend, next diced tomato. Continue ot layer this way until all ingredients are gone and finsh with a top layer of cheese.
Pour the liquid mixture over the entire casserole and bake at 350 degrees for 90 minutes. Let cool and serve hot. Yield: 44 ounces

Servings: 4
4 pounds catfish fillets, cut 2"x1"

8 tablespoons butter

2 tablespoons Worcestershire sauce
2 teaspoons garlic, minced

2 teaspoons parsley, chopped

2 Tablespoons onions, diced

1 Tablespoon green bell pepper, diced
1 Teaspoon celery, diced

1 Cup clam broth

2 Teaspoons liquid smoke flavoring

1 tablespoon Tabasco, to taste

2 teaspoons ground clove

2 tablespoons red wine vinegar

4 tablespoons tomato paste

2 tablespoons brown sugar
salt and pepper to taste

1 tablespoon creole seasonings
majic Dust Wholesale
Sautee cut fish in butter until almost cooked remove from pan and set aside.
Add cut vegetables and sautee until lucid.
Stir in brown sugar and deglazed with red wine vinegar.
Add clam broth, worcestershire sauce, tomato paste, liquid smoke, tabasco and glove. Add your Creole seasoning of choice.
Return fish to sauce. Bring to high heat and let reduce until sauce is velvetty smooth. Salt and Pepper to taste
Serve over white rice or creamy mashed potatoes.

Servings: 4
1/4 pound butter

1/2 cup brown sugar

4 each bananas peeled , cut on the bias 1" thick
1/4 cup dark rum

1 teaspoon cinnamon

2 teaspoons pure vanilla extract
1 pound vanilla ice cream
Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and vanilla extract then ignite with a kitchen lighter. Stand back when ignited and flambe. Let flame die down. Sprinkle cinnamon and toss bananas in pan until bananas are fully coated. Serve over vanilla ice cream.
Yield: 4 servings

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