Yield: 3 Cups
Ingredients:
• Rice - long grain white 1 ¼ cup
• Clarified Butter 1 Tbsp.
• Onion - white, diced 1/4" 1 Tbsp.
• Celery - diced 1/4" 1 Tbsp.
• Green Pepper - diced 1/4" 1 Tbsp.
• Red Pepper - diced 1/4" 1 Tbsp.
• Yellow Pepper - diced 1/4" 1 Tbsp.
• Cajun Seafood Seasoning - see recipe ½ tsp.
• Chicken Stock – homemade or store bought 1 ½ cups
Procedure:
1. Place chicken stock into a sauce pot on med. high heat. Heat the stock to 150°.
2. In a large sauté pan on medium heat place the clarified butter, onion, celery, and bell peppers.
Sauté until the vegetables are just tender.
3. Add the rice and sauté for 2 minutes. Add the Cajun Seafood Seasoning.
4. Place rice mixture into a 4” baking pan. Add the 150° chicken broth to the rice. Cover and bake in at
375° for 30 minutes. Remove from the oven and let sit covered for 5 minutes, remove cover, and
fluff rice. Cool and hold refrigerated until needed
Recipe Type: Authentic
Recipe Author: Chef John HowieIngredients:
• Rice - long grain white 1 ¼ cup
• Clarified Butter 1 Tbsp.
• Onion - white, diced 1/4" 1 Tbsp.
• Celery - diced 1/4" 1 Tbsp.
• Green Pepper - diced 1/4" 1 Tbsp.
• Red Pepper - diced 1/4" 1 Tbsp.
• Yellow Pepper - diced 1/4" 1 Tbsp.
• Cajun Seafood Seasoning - see recipe ½ tsp.
• Chicken Stock – homemade or store bought 1 ½ cups
Procedure:
1. Place chicken stock into a sauce pot on med. high heat. Heat the stock to 150°.
2. In a large sauté pan on medium heat place the clarified butter, onion, celery, and bell peppers.
Sauté until the vegetables are just tender.
3. Add the rice and sauté for 2 minutes. Add the Cajun Seafood Seasoning.
4. Place rice mixture into a 4” baking pan. Add the 150° chicken broth to the rice. Cover and bake in at
375° for 30 minutes. Remove from the oven and let sit covered for 5 minutes, remove cover, and
fluff rice. Cool and hold refrigerated until needed
Recipe Type: Authentic
Restaurant: Seastar Restaurant & Raw Bar, 205 108th Ave NE, Bellevue, WA, USA
Source: http://images.bimedia.net/documents/Jambalaya+-+Chicken.pdf