Mother's Family Favorites Dinner Kit for 6-8
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This kit is an at-home tour of New Orleans! This dinner kit for 6 brings New Orleans straight to your kitchen and includes all of the main dishes, side dishes, and dessert dishes you could dream of. From classic po’boy sandwiches on crispy french bread to award-winning jambalaya and luscious bread pudding, this dinner is guaranteed to make your taste buds go wild for the New Orleans classics.
Ferdi po’ Boy – A classic New Orleans po’ boy sandwich served on locally sourced Leidenheimer French bread. Includes three layers of house-roasted ham, roast beef, and debris (the roast beef trimmings that fall into the au jus while it’s baking). In the local vernacular, the po’boy is dressed with shredded cabbage, pickles, and a blend of Creole and yellow mustards mixed with mayonnaise. It was featured on Man v. Food.
Jerry’s Jambalaya – An award-winning dish containing chicken and sausage cooked with seasoned rice and a light Creole tomato sauce. It is hearty and filling and aromatic with fresh herbs.
Red Beans & Rice – The quintessential New Orleans dish traditionally served on Monday (“wash day”). Red kidneys beans are slowly cooked with ham trimmings and sausage until creamy and tender. Serve over rice.
Bread Pudding & Brandy Sauce – New Orleans locally sourced Leidenheimer French bread soaked in a custard of milk, eggs, sugar, vanilla, and spices. It is imbued with a fruit cocktail (no raisins) and accompanied by a rich, luscious brandy butter sauce.
If you know New Orleans, you know Mother’s! Mother’s is a must-visit for anyone who wants a true taste of the Big Easy. Simon and Mary (Mother) Landry opened it as a humble po’boy shop in 1938, and in 1986 their sons Jacques and Eddie sold the business to current owners Jerry and John Amato, who expanded the menu but changed little else. Today, Mother’s remains a regular haunt for locals and tourists alike, who line up to order now-iconic dishes like roast beef “debris” (pronounced DAY-bree), the “World’s Best” baked ham, and decadent bread pudding laced with brandy butter sauce. Mother’s is undeniably one of the most iconic restaurants in all of New Orleans!
This package serves 6-8 people and includes
- 1 Ferdi Po’ Boy Sandwich Kit (Makes 3 Po’ Boys)
- 3 French Bread Loaves (each 12")
- Ham (3/4 lbs.)
- Roast Beef (3/4 lbs.)
- Debris (3/4 lbs.)
- Shredded Cabbage (6 oz.)
- Pickles (2 oz.)
- Creole & Yellow Mustard/Mayo (3 oz.)
- Chicken & Sausage Jambalaya (3 lbs.)
- Red Beans (3 lbs.)
- Cooked Rice (2 lbs.)
- 1 pan Bread Pudding (2 lbs.)
- Brandy Sauce (8 oz.)
- Most of the alcoholic content in the brandy sauce has been cooked out, leaving behind only the essence of its flavor
- Items ship fresh with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator.
- Items last up to 3 days in the refrigerator, do not freeze.
- Bread pudding and brandy sauce last up to 4 days in the refrigerator, do not freeze.
- Allow items to come to room temperature before preparing.
To Serve
Ferdi Po’ Boy Sandwich – Boiling
- Using tongs, gently place the sealed bag into an appropriately-sized pot of boiling water.
- Reduce heat and simmer 15-20 minutes, carefully stirring the bag with tongs from time to time to distribute food.
- Once heated, use the tongs to remove the bag from the water.
- Snip the bag open and empty contents into a heatproof serving dish.
Ferdi Po’ Boy Sandwich – Microwave
- Pour debris into a loosely-covered microwaveable dish and heat on low power until warm (stir every couple of minutes).
Ferdi Po’ Boy Sandwich – Stove Top
- Pour debris into saucepan and reheat on medium heat very slowly, stirring frequently to prevent sticking.
Ferdi Po’ Boy Sandwich – Oven
- Preheat oven to 350°F.
- Pour debris into a covered oven-proof dish and reheat until warm.
Ferdi Po’ Boy Sandwich – Assembly
- Carefully crisp french bread in oven for 2 minutes (do not microwave).
- Slice French bread lengthwise with a serrated bread knife.
- Spread mustard/mayo mixture on the bottom half of bread only.
- Place pickles across the bottom half of bread, evenly spaced, and top with shredded cabbage.
- Layer sliced ham across the bottom half of the bread, end to end.
- Layer roast beef across the bottom half of the bread, end to end.
- Ladle debris and au jus onto the top half of the bread (do not pour it over the meat on the bottom half – you want to moisten the bread; otherwise, it will run onto the plate).
- Quickly flip the top half on top of the bottom half of the po’boy.
- Cut to the desired length, serve, and enjoy!
Jambalaya + Red Beans & Rice – Boiling
- Using tongs, gently place the sealed bags into an appropriately-sized pot of boiling water.
- Reduce heat and simmer 15-20 minutes, carefully stirring the bags with tongs from time to time to distribute food.
- Once heated, use the tongs to remove the bags from the water.
- Snip the bags open and empty contents into separate heatproof serving dishes.
- Serve and enjoy!
Jambalaya + Red Beans & Rice – Microwave
- Pour into separate loosely-covered microwaveable dishes and heat on low power until warm (stir every couple of minutes).
- Remove from microwave, serve, and enjoy!
Jambalaya + Red Beans & Rice – Stovetop
- Pour into separate saucepans and heat over medium heat very slowly, stirring frequently to prevent sticking.
- Remove from heat, empty contents onto a serving plate, and enjoy!
Bread Pudding
- * Preheat oven to 350°F.
- Transfer bread pudding into an oven-proof dish or pan (cover or seal with foil to avoid drying it out).
- Reheat in oven for 20-30 minutes.
Brandy Sauce – Boiling
- Using tongs, gently place the sealed bag into an appropriately-sized pot of boiling water.
- Reduce heat and simmer 15-20 minutes, carefully stirring the bag with tongs from time to time to distribute food.
- Once heated, use the tongs to remove the bag from the water.
- Snip the bag open and empty contents into separate heatproof serving dishes.
Brandy Sauce – Stove Top
- Pour contents into saucepan and heat over medium heat very slowly, stirring frequently to prevent sticking.
- Remove from heat and empty contents onto a serving plate.
Bread Pudding + Brandy Sauce Assembly
- Drizzle brandy sauce over warm bread pudding.
- Serve and enjoy!