Cajun Jambalaya
Cajun Jambalaya
Submitted by Corporate Chef Andy Stewart
Seafood
Ingredients
- 24 medium shrimp, peeled and deveined
- 8 ounces chicken, diced
- 2 tablespoons Creole Seasoning
- 4 tablespoons Fustini's Chipotle olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 4 tablespoons chopped garlic
- 1 cup chopped tomatoes
- 6 bay leaves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Harwood Gold Farm-Style Sriracha sauce
- 1 1/2 cups rice (uncooked)
- 6 cups chicken stock
- 10 ounces Andouille sausage, sliced
- 8 ounces ham, diced
- salt and pepper
- 1 tablespoon sugar
- 2 teaspoons Kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon ground cayenne
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
Directions
- In a bowl combine shrimp, chicken and Creole Seasoning. Using gloved hands, working in seasoning well into chicken and shrimp.
- In a large saucepan heat oil over medium-high heat, add onion, pepper, celery and sauté, for 3 minutes. Add in tomatoes, bay leaves, Worchestershire sauce, Sriracha sauce. Stir in rice and slowly add stock and cook until rice absorbs liquid and becomes tender, stirring occasionally about 20 minutes.
- When rice is just tender, add shrimp, chicken, sausage and ham. Cook until the meat is done, about 10 minutes more. Season to taste with salt and pepper and additional Creole Seasoning.
- Mix all together and set aside until needed.
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