1918 Catering: Jambalaya
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille sausage, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1 (14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
2 cups enriched white rice
1. Cook rice to package directions.
2. Place stove on medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter for 3 minutes, add sausage, then cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
3. Saute vegetables for 5 minutes. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
4. Simmer shrimp 5 minutes until pink and firm. Add soup then rice and serve.
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