Ingredients:
2 tablespoons oil
4 cups chicken stock
1 pound chicken, diced
12 ounces Andouille sausage, sliced
1 large green pepper, diced
1 large red pepper, diced
1 large onion, diced
3 large celery stalks, diced
2 tablespoons garlic chopped
1/3 cup Cajun seasoning
1 tablespoon cayenne pepper, optional
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
8 ounces tomato puree
2 cups converted rice
1 pound shrimp, peeled and deveined
Parsley and scallions for garnish
Procedure:
■ Plate large pot over medium heat.
■Add oil and Andouille Sausage and cook until it begins to brown.
■ Remove sausage from pot. and add chicken.
Toss chicken in hot fat until it begins to brown.
Add reserved sausage, onions, peppers, celery & chopped garlic toss to combine.
■ Stir in Cajun seasoning and cayenne pepper.
Add Worcestershire.
Tabasco, brown sugar and tomato puree. Add chicken stock and bring to a simmer.
■ Stir in nee, reduce heat to low ft cover, let cook for about 15 minutes. Remove lid of pot and stir gently from side of pot to center. (You don't want to mix to much because you will mash rice.) Stir in Shrimp, cover pot and leave alone for 5 minutes more.
■ Shut off heat, let jambalaya stand covered for additional 10 minutes.
■ Serve garnished with parsley and scallions.
2 tablespoons oil
4 cups chicken stock
1 pound chicken, diced
12 ounces Andouille sausage, sliced
1 large green pepper, diced
1 large red pepper, diced
1 large onion, diced
3 large celery stalks, diced
2 tablespoons garlic chopped
1/3 cup Cajun seasoning
1 tablespoon cayenne pepper, optional
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
8 ounces tomato puree
2 cups converted rice
1 pound shrimp, peeled and deveined
Parsley and scallions for garnish
Procedure:
■ Plate large pot over medium heat.
■Add oil and Andouille Sausage and cook until it begins to brown.
■ Remove sausage from pot. and add chicken.
Toss chicken in hot fat until it begins to brown.
Add reserved sausage, onions, peppers, celery & chopped garlic toss to combine.
■ Stir in Cajun seasoning and cayenne pepper.
Add Worcestershire.
Tabasco, brown sugar and tomato puree. Add chicken stock and bring to a simmer.
■ Stir in nee, reduce heat to low ft cover, let cook for about 15 minutes. Remove lid of pot and stir gently from side of pot to center. (You don't want to mix to much because you will mash rice.) Stir in Shrimp, cover pot and leave alone for 5 minutes more.
■ Shut off heat, let jambalaya stand covered for additional 10 minutes.
■ Serve garnished with parsley and scallions.
Recipe Type: Authentic
Recipe Author: Chef Andrew Araneo
Restaurant: Drew's Bayshore Bistro, 28 E Front St, Keyport, NJ, USA
Source: http://www.brookdalecc.edu/PDFFiles/News%20Clippings%20NEW/Spring%20Term%202013/APP_2_6_DrewsBayshorereopen0001.pdf