Serves: 4
Ingredients:
• Butter - unsalted 8 Tbsp.
• Cajun Seafood Seasoning – recipe follows 1 Tbsp. + 1 tsp.
• Chicken Breast – cut into 1” pcs. 2 cups
• Jambalaya Sauce – recipe follows 4 cups
• Basic Cajun Rice – recipe follows 3 cups
• Green Onion - diagonal sliced 1/8" 4 tsp.
Procedure:
1. Press the seasoning into the chicken. Melt butter in sauté pan over medium-high heat. Add the
when it begins to brown add the chicken and sear, turn the chicken over.
Note: cooking at too high a heat will burn butter, its okay to brown the butter but do not burn it.
2. Immediately after turning the chicken over add the jambalaya sauce, and increase heat to high.
Heat sauce and toss occasionally to keep from scorching and breaking, when the sauce is
simmering. Add the rice and toss to combine, heat for 1-2 minutes, until heated through. Mound
evenly in to heated pasta bowls and top with green onion. Serve
Cajun Seafood Seasoning Ingredients:
Yield: 4 TBSP. + 1 TSP.
• Salt - kosher 2 tsp.
• Garlic - powder 2 tsp.
• Pepper, Black - coarse ground 2 tsp.
• Pepper, Cayenne - ground 1 tsp.
• Thyme - whole, dry 1 tsp.
• Oregano - whole, dry 1 tsp.
• Paprika - ground 2 tsp.
• Onion - powder 2 tsp.
Cajun Seafood Seasoning Procedure:
1. Combine and all ingredients together, mix well.
2. Store at room temperature until needed.
Jambalaya Sauce Ingredients:
Yield: 1 Quart
• Bacon Fat 2 Tbsp.
• Andouille Sausage – sliced lengthwise, sliced 3/8” ½ cup
• Ham, Tasso, Cajun - diced 3/4” ¼ cup
• Celery - diced 1/2” 1/3 cup
• Onions, Yellow - peeled and diced 1/2” 2/3 cups
• Red Bell Peppers - cored and diced 1/2” 1/3 cup
• Green Bell Peppers - cored and diced 1/2” 1/3 cup
• Cajun Seafood Seasoning - see recipe 2 Tbsp.
• Garlic - fresh, minced 1 ½ tsp.
• Tomatoes Diced in Juice - drained 1 2/3 cups
• Tomato Sauce 2/3 cup
• Tomato Paste 2 tsp.
• Bay Leaves - whole 2 each
• Chicken Stock – homemade or store bought 2/3 cups
• Salt - kosher ¼ tsp.
• Green Onions - sliced 1/8” 1 Tbsp. + 2 tsp.
Jambalaya Sauce Procedure:
1. Melt bacon fat in a heavy gauge sauce pan over a medium-high heat. Add the sausage and ham
and sauté until crisp, approximately 6-8 minutes.
2. Add ½ of the onions, celery and bell peppers and sauté until tender.
3. Reduce heat to medium, add the seasoning, and garlic, cook for 3-5 minutes.
4. Add the diced tomatoes, tomato sauce, tomato paste and the bay leaves and let cook for an
additional 10-15 minutes.
5. Add the green onions, chicken stock. Simmer for approximately 45 minutes until the sauce cooks
down and develops body. Add the remaining onions, bell peppers and celery. Cook for an additional
5 minutes.
6. Remove from the heat, transfer into a plastic tub and cool in an ice bath. Store refrigerated
overnight.
Ingredients:
• Butter - unsalted 8 Tbsp.
• Cajun Seafood Seasoning – recipe follows 1 Tbsp. + 1 tsp.
• Chicken Breast – cut into 1” pcs. 2 cups
• Jambalaya Sauce – recipe follows 4 cups
• Basic Cajun Rice – recipe follows 3 cups
• Green Onion - diagonal sliced 1/8" 4 tsp.
Procedure:
1. Press the seasoning into the chicken. Melt butter in sauté pan over medium-high heat. Add the
when it begins to brown add the chicken and sear, turn the chicken over.
Note: cooking at too high a heat will burn butter, its okay to brown the butter but do not burn it.
2. Immediately after turning the chicken over add the jambalaya sauce, and increase heat to high.
Heat sauce and toss occasionally to keep from scorching and breaking, when the sauce is
simmering. Add the rice and toss to combine, heat for 1-2 minutes, until heated through. Mound
evenly in to heated pasta bowls and top with green onion. Serve
Cajun Seafood Seasoning Ingredients:
Yield: 4 TBSP. + 1 TSP.
• Salt - kosher 2 tsp.
• Garlic - powder 2 tsp.
• Pepper, Black - coarse ground 2 tsp.
• Pepper, Cayenne - ground 1 tsp.
• Thyme - whole, dry 1 tsp.
• Oregano - whole, dry 1 tsp.
• Paprika - ground 2 tsp.
• Onion - powder 2 tsp.
Cajun Seafood Seasoning Procedure:
1. Combine and all ingredients together, mix well.
2. Store at room temperature until needed.
Jambalaya Sauce Ingredients:
Yield: 1 Quart
• Bacon Fat 2 Tbsp.
• Andouille Sausage – sliced lengthwise, sliced 3/8” ½ cup
• Ham, Tasso, Cajun - diced 3/4” ¼ cup
• Celery - diced 1/2” 1/3 cup
• Onions, Yellow - peeled and diced 1/2” 2/3 cups
• Red Bell Peppers - cored and diced 1/2” 1/3 cup
• Green Bell Peppers - cored and diced 1/2” 1/3 cup
• Cajun Seafood Seasoning - see recipe 2 Tbsp.
• Garlic - fresh, minced 1 ½ tsp.
• Tomatoes Diced in Juice - drained 1 2/3 cups
• Tomato Sauce 2/3 cup
• Tomato Paste 2 tsp.
• Bay Leaves - whole 2 each
• Chicken Stock – homemade or store bought 2/3 cups
• Salt - kosher ¼ tsp.
• Green Onions - sliced 1/8” 1 Tbsp. + 2 tsp.
Jambalaya Sauce Procedure:
1. Melt bacon fat in a heavy gauge sauce pan over a medium-high heat. Add the sausage and ham
and sauté until crisp, approximately 6-8 minutes.
2. Add ½ of the onions, celery and bell peppers and sauté until tender.
3. Reduce heat to medium, add the seasoning, and garlic, cook for 3-5 minutes.
4. Add the diced tomatoes, tomato sauce, tomato paste and the bay leaves and let cook for an
additional 10-15 minutes.
5. Add the green onions, chicken stock. Simmer for approximately 45 minutes until the sauce cooks
down and develops body. Add the remaining onions, bell peppers and celery. Cook for an additional
5 minutes.
6. Remove from the heat, transfer into a plastic tub and cool in an ice bath. Store refrigerated
overnight.
Recipe Type: Authentic
Recipe Author: Chef John HowieRestaurant: Seastar Restaurant & Raw Bar, 205 108th Ave NE, Bellevue, WA, USA
Source: http://images.bimedia.net/documents/Jambalaya+-+Chicken.pdf