New Orleans Jambalaya – Cooking with Chef Thomas
- 2 tablespoons of canola oil
- 3 1/2 tablespoons of Tony Chachere’s Creole Seasoning
- 3 tablespoons of butter
- 1 diced green bell pepper
- 1 onion diced.
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 stalk of chopped celery
- 2 cloves of minced garlic
- 1 1/2 pound diced chicken breast
- 3 Bay leaves
- 4 tablespoons of Worcestershire sauce
- 2 14oz cans of diced tomatoes drained.
- 4 cups of uncooked rice
- 2 pounds of andouille sausage
- 3 cups of seafood stock
- 4 cups of chicken broth.
- 1 pound of shrimp
- 1 diced green onion
In separate bowls, drizzle canola oil on chicken and shrimp. Add 2 tablespoons of Tony Chachere’s Creole Seasoning on chicken mix in and add 1 & 1/2 tablespoons of Creole Seasoning on the shrimp, mix in and sit aside.
In a large pan and add 2 tablespoons of butter. After the butter is melted, add one diced green bell pepper and one onion diced. Season with a teaspoon of black pepper and a teaspoon of salt. Mix together then add a stalk of chopped celery and two cloves of minced garlic. Add another tablespoon of butter then add 1 & 1/2 pounds of diced chicken breast. Mixed together and let cook for five minutes.
After the chicken is opaque on all sides, add three bay leaves and 4 tablespoons of Worcestershire sauce. Stirs in two 14 ounce cans of diced tomatoes drained, 4 cups of uncooked rice, 2 pounds of andouille sausage, 3 cups of seafood stock and 4 cups of chicken broth. Let cook uncovered until boiling. After it boils turn heat to simmer, cover pot and let cook for 20 minutes.
Add 1 pound of seasoned shrimp and stir in. let cook of 10 minutes on simmer without cover until done. Garnish with one diced green onion.