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Show 12.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Feeds 6


Olive Oil
1 Cup Green Bell Pepper(cored and seeded, large dice)
1 Cup Yellow Onion (large dice)
1 Cup Celery (large cut on a bias)
Garlic Chopped Fine
2 Cups Louisiana Andouille Sausage (Cut ¼" on a bias)
2 Cups Chicken (Dark or White meat Large Dice)
3 Tablespoons Spanish Paprika
2 Tablespoons Onion Powder
1 Tablespoon Granulated Garlic
1 Teaspoon Thyme (fresh is best)
1 teaspoon Oregano (fresh is best)
Pinch of Salt & Pepper
2 Cups Low Sodium Chicken Stock
1 Cup each Shrimp or Lobster Stock
2 Tablespoons Creole Mustard
1 8oz can Stewed Tomatoes
Tomato Paste

4 Cups Cooked White Rice (Drained and Cooled)

Crawfish Tailmeat

Cooking Instructions

In a large pan on high heat, heat olive oil until it is hot, not smoking add bell pepper, onion and celery sauté (be careful not to splatter) for 5 minutes add garlic and stir to mix.

Add chicken cook for 5 minutes then add andouille sausage, paprika, onion powder, granulated garlic, thyme, oregano and a  pinch of salt & pepper, let cook for 3 minutes then add chicken and shrimp or lobster stock let cook for 5 minutes until reduced and well blended, turn flame down to medium high heat.

Add mustard, tomatoes stir for 2 minutes then add tomato paste, stir with a wire whisk to blend. Add cooked rice mix well and let stew on medium heat for 5 minutes until well blended, adjust seasoning to taste.

In a separate pan on high heat melt butter and saute' crawfish tailmeat for 5 minutes then add to Jambalaya and mix well.

Marcus Webster
Community Cook