Jambalaya Recipe
Marinated chicken, spicy andouille sausage, sweet peppers and roasted green onion in a traditional jambalaya sauce
Ingredients
- 1 ounce butter
- 1 teaspoon Louisiana Spice
- 3 ounces chicken breast, cut into bite-sized pieces
- 10 ounces of Creole jambalaya sauce
- 10 ounces cooked white rice
- 2 roasted chicken drummettes
- 3 ounces (50-60 count) medium shrimp
- 2 ounces andouille, cut in half lengthwise, grilled
- 2 teaspoons chopped parsley
- 1 Scotch bonnet
- 2 roasted green onions
- 1 1/3 ounce vegetable oil
- 5 ounces diced smoked tasso ham
- 5 ounces quartered andouille sausage
- 12 1/2 ounces diced celery
- 12 1/2 ounces diced onion
- 8 1/3 ounces diced green bell pepper
- 2 tablespoons House of Blues Louisiana Spice
- 1 tablespoon minced garlic
- 4 1/2 cups diced canned tomatoes
- Generous 3/4 cup tomato sauce
- 2 bay leaves
- Generous 3/4 cup water
- 4 1/2 ounces chopped green onions
- 2 teaspoons chicken base
Jambalaya
Creole Jambalaya Sauce
Instructions
- Heat butter in saute pan.
- Season chicken and shrimp with Louisiana Spice.
- Saute in butter on medium high 2 minutes.
- Add 10 ounces of jambalaya sauce, rice and mix for one minute.
- Spoon mixture into serving bowl.
- Garnish with roasted onions and drummettes and grilled andouille.
- Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley.
- Heat oil in a pan.
- Saute tasso and andouille.
- Add onion, celery, peppers, garlic, stirring occasionally.
- Saute 15 minutes.
- Add Louisiana Spice.
- Mix tomatoes, tomato sauce, bay leaves.
- Add to pan.
- Cook 10-15 minutes, stirring occasionally.
- Add green onions, water, chicken base.
- Cook 45 minutes on low heat.
- Refrigerate until ready to use.
- Sauce is best when made a day in advance.
- Before serving, pick out and discard bay leaves.
Jambalaya
Creole Jambalaya Sauce