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Chef Don's
Favorite Other Entree Recipes
Jambalaya
Serves 4
12 large Shrimp, peeled and deveined
8 oz. Chicken, sliced
8 oz. Andouille Sausage
1 cup White Rice
3 cups Chicken Stock
3/4 cup Cajun Trinity
2 Tbsp. Garlic, minced
3/4 cup Tomatoes, chopped
2 large Bay Leaves
2 tsp. Worcestershire Sauce
2 tsp. Hot Sauce
1 Tbsp. Creole Seasoning
Oil as needed
Salt and Pepper to taste
Heat some oil in a pan. Sauté the shrimp then
the sausage and finally the chicken, removing each from the pan as they
are cooked. Deglaze with a little chicken stock. Add more oil if
necessary and start sautéing the trinity. Cook until the onion
is opaque. Add the garlic, tomatoes, bay leaf, worcestershire, hot
sauce and Creole seasoning. Stir in rice and add the stock. Reduce heat
and simmer for 15 min. or until rice is tender. Add the meats, season
with salt and pepper and cook for 10 more minutes. Season with more
Creole seasoning if desired and serve.
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