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RECIPE #4608 - CHICKEN JAMBALAYA, Wednesday, February 23, 2011

RECIPE #4608 - CHICKEN JAMBALAYA, Wednesday, February 23, 2011

CREATED Feb 23, 2011

CHEF RODNEY AMOS / BIG RIVER GRILLE

1 tablespoon canola oil

1 cup onion (diced)

1 cup green peppers

1 cup celery, diced

1/2 tablespoon garlic, minced

1 teaspoon dry thyme

1 bay leaf

3 cups dice tomatoes, drained

1 tablespoon chili powder

1 tablespoon kosher salt

2 teaspoon cayenne pepper

1 teaspoon Tabasco sauce

1 tablespoon tomato paste

1/2 pound raw chicken, diced

1/2 pound Andouille sausage, diced

1/2 pound shrimp (size 41-50)

  

Procedure for Jambalaya Sauce:

1. Heat oil in large sauté pan

2. Add onions, green peppers, celery and saute until tender

3. Add garlic and sauté 1 minute

4. Add tomato paste, stir in well and allow to brown lightly

5. Add all seasonings, drained tomatoes and Tabasco sauce

6. Simmer on medium heat for 15 minutes

In a separate sauté pan add 1 tablespoon of oil. Add chicken, shrimp, and sausage. Cook until chicken, shrimp and sausage are done. Then add Jambalaya Sauce to pan and toss well with orzo pasta.