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Category: Stews
Prep Time: Cook Time: Total Time:
Jambalaya sauce
2 tsp olive oil
1/2 cup large diced green bell pepper
2/3 cu large diced celery
2 clove garlic, minced
2 green onions, chopped into 3/4 inch pieces
1 (18 oz) can diced tomatoes
1 (18 oz) can chicken broth
1/4 tsp pepper
1/2 tsp Paul Prudhomme Poultry magic, thyme and oregano
1/4 tsp Paul Prudhomme Steak Magic
Pinch cayenne pepper
1/2 tsp salt
1/4 cup butter
1/4 cup plus 2 tbsp flour
Jambalaya
1/2 cup olive oil
2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
1 (43-50 count) shrimp, peeled and deveined
1 lb andouille sausage, cut into 1/4 inch sliced
1 large red bell pepper, julienne cut
2 1/2 lb orzo pasta, cooked and well drained
Parsley, garnish
6 buttered bread sticks
6 tsp Greek seasoning mix
Sauce: In stockpot, combine oil and vegetables. Saute 2 minutes but do not let get brown. Add tomatoes and broth to pot and simmer 5 minutes. Add seasonings to liquid.
Make a roux by melting butter in a small pan. Whisk in flour over medium heat until mixture is light brown in color. Stir constantly for 4-5 minutes.) Remove from heat and cool another 4-5 minutes. Add a small amount of simmering liquid to roux and mix with a wire whisk. Repeat process several times until roux is consistency of a smooth, thick paste. Add the creamed roux back to pot of simmering liquid and whisk to incorporate. Simmer 15 minutes.
Jambalaya: While sauce simmers, in a large pot, heat oil and saute chicken for 2-3 minutes, stirring regularly. Add shrimp and cook until shrimp and chicken are half done. Add sausage and bell peppers and cook another 2 minutes over high heat.
Add pasta and sauce to meat mixture and heat through. Pour into pasta bowls. Sprinkle each serving with parsley and served with breadsticks that has been sprinkled with Greek seasoning. Serves 6
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THREE FLAVOR JAMBALAYA
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Category: Stews
Prep Time: Cook Time: Total Time:
Jambalaya sauce
2 tsp olive oil
1/2 cup large diced green bell pepper
2/3 cu large diced celery
2 clove garlic, minced
2 green onions, chopped into 3/4 inch pieces
1 (18 oz) can diced tomatoes
1 (18 oz) can chicken broth
1/4 tsp pepper
1/2 tsp Paul Prudhomme Poultry magic, thyme and oregano
1/4 tsp Paul Prudhomme Steak Magic
Pinch cayenne pepper
1/2 tsp salt
1/4 cup butter
1/4 cup plus 2 tbsp flour
Jambalaya
1/2 cup olive oil
2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
1 (43-50 count) shrimp, peeled and deveined
1 lb andouille sausage, cut into 1/4 inch sliced
1 large red bell pepper, julienne cut
2 1/2 lb orzo pasta, cooked and well drained
Parsley, garnish
6 buttered bread sticks
6 tsp Greek seasoning mix
Sauce: In stockpot, combine oil and vegetables. Saute 2 minutes but do not let get brown. Add tomatoes and broth to pot and simmer 5 minutes. Add seasonings to liquid.
Make a roux by melting butter in a small pan. Whisk in flour over medium heat until mixture is light brown in color. Stir constantly for 4-5 minutes.) Remove from heat and cool another 4-5 minutes. Add a small amount of simmering liquid to roux and mix with a wire whisk. Repeat process several times until roux is consistency of a smooth, thick paste. Add the creamed roux back to pot of simmering liquid and whisk to incorporate. Simmer 15 minutes.
Jambalaya: While sauce simmers, in a large pot, heat oil and saute chicken for 2-3 minutes, stirring regularly. Add shrimp and cook until shrimp and chicken are half done. Add sausage and bell peppers and cook another 2 minutes over high heat.
Add pasta and sauce to meat mixture and heat through. Pour into pasta bowls. Sprinkle each serving with parsley and served with breadsticks that has been sprinkled with Greek seasoning. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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