Creole Jambalaya Recipe

Nia Grace of Darryl's Corner Bar & Kitchen joined Anna Rossi in 'The Chef's Pantry' to make a Creole Jambalaya. See recipe and steps below:

Ingredients

• ¼ lb butter
• 2 cloves garlic (Minced)
• 6 cups of water (bring to a boil)
• 1 chicken bouillon cube 
• 2 cups pureed tomatoes
• 2 cups diced tomatoes
• 2 stalks celery (Chopped)
• 1 yellow onion (Diced)
• 1 red pepper (Diced)
• 1 green pepper (Diced)
• ¼ cup cajun seasoning
• 1 bay leaf
• 3 smoked sausages (Sliced into Rounds / Browned)
• ½ lb shrimp, peeled and deveined, tail on (Blackened) 
• ½ lb boneless / skinless dark chicken meat (Roasted w/ Cajun Spice)
• ½ cup of long grain rice (4 Servings)
• Optional: Okra, Crawfish

Recommended Items to Prepare Ahead of Time

• Rice
• Chicken

Directions

• In a large stock pot over medium heat melt butter and add garlic; let brown. Add water and bouillon cube; bring to a boil.
• Add tomatoes, celery, onions, and peppers. Stir in cajun spice, bay leaf, and hot sauce; reduce heat and let simmer for 20 minutes.
• Brown sausage in a hot skillet; add to pot. Let simmer for an additional 30 minutes.  
• Stir in prepared rice; let simmer on low for as long as desired.
• Plate rice and tomato gravy mix; blacken shrimp in hot skillet then add to plate.

Prepare the Protein

• Chicken

Rub with cajun spice in baking pan; cover and cook for 30 minutes at 350 degrees; pull chicken

• Blacken Shrimp

Rub shrimp with lemon juice and cajun spice; blacken in hot skillet

Chef's Pantry

anna rossi May 13, 2022

Anna's perfect spring rack of lamb with Moroccan carrots and grilled potatoes