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Jambalaya Recipe from House of Blues

 
Ingredients

Creole jambalaya sauce:
1 1/3 ounce vegetable oil
5 ounces diced smoked tasso ham
5 ounces quartered andouille sausage
12 1/2 ounces diced celery
12 1/2 ounces diced onion
8 1/3 ounces diced green bell pepper
2 tablespoons House of Blues Louisiana Spice
1 tablespoon minced garlic
4 1/2 cups diced canned tomatoes
Generous 3/4 cup tomato sauce
2 bay leaves
Generous 3/4 cup water
4 1/2 ounces chopped green onions
2 teaspoons chicken base

Jambalaya:
1 ounce butter
1 teaspoon Louisiana Spice
3 ounces chicken breast, cut into bite-sized pieces
10 ounces of Creole jambalaya sauce
10 ounces cooked white rice
2 roasted chicken drummettes
3 ounces (50-60 count) medium shrimp
2 ounces andouille, cut in half lengthwise, grilled
2 teaspoons chopped parsley
1 Scotch bonnet
2 roasted green onions

Yield: 1 serving


Method

For sauce, heat oil in a pan. Sauté tasso and andouille. Add onion, celery, peppers, garlic, stirring occasionally. Sauté 15 minutes. Add Louisiana Spice. Mix tomatoes, tomato sauce, bay leaves. Add to pan. Cook 10-15 minutes, stirring occasionally. Add green onions, water, chicken base. Cook 45 minutes on low heat. Refrigerate until ready to use. Sauce is best when made a day in advance. Before serving, pick out and discard bay leaves. Makes 3 1/3 quarts.

For jambalaya, heat butter in sauté pan. Season chicken and shrimp with Louisiana Spice. Sauté in butter on medium high 2 minutes. Add 10 ounces of jambalaya sauce, rice and mix for one minute. Spoon mixture into serving bowl. Garnish with roasted onions and drummettes and grilled andouille. Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley.

 


 

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