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Food, Highlights

New Orleans Jambalaya – Cooking with Chef Thomas

Posted: March 25, 2017 at 6:40 pm   /   by   /   comments (0)

INGREDIENTS

  • 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

DIRECTIONS

    • 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.

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