Jambalaya

Jambalaya

5 tbsp Canola Oil
10 oz Andouille Sausage, cut into half moons
1 pound Chicken Tenders, chopped
1/3 cup Green Bell Pepper, chopped
1/2 cup Yellow Onion, chopped
1/3 cup Celery, chopped
1 tsp Minced Garlic
2 cups Long Grain Unconverted White Rice
1 tsp Ground Paprika
3 tsp Creole Spice Blend (L32 Recipe)
1 each Bay Leaf
3 cups Chicken Stock
1 pound Shrimp (71/90), peeled and deveined

Heat 2 tablespoons of oil in large skillet. Add sausage and chicken. Saute until chicken and sausage are browned all over. Remove to a plate. In the same sauté pan, add 3 tablespoons of oil. Add bell pepper, onion and celery. Saute for 5 minutes or until tender. Add garlic, rice and spices and continue stirring until oil has coated all of the rice and garlic is fragrant (about 3 minutes). Return chicken and sausage to pan and add shrimp. Add stock and turn heat down to low and cover. Simmer until all liquid is absorbed, about 10-15 minutes. Adjust to taste with salt and pepper. Add additional chicken stock if needed.

Makes – 6 servings

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.