Written by Chef Phil

Wednesday, 01 February 2006

User Rating: / 1

recipes and cookingseafood

Chef Phil's
Weekly Recipe

Updated Weekly

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Pasta Carbonara
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Chicken Cordon Bleu with Mornay Sauce Recipe
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Chef Phil's Brief Introduction to Cooking

Jambalaya Recipe

Recipe for February 2006

Jambalaya Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes.

Jambalaya Recipe

1 lb. boneless/skinless chicken breast (cut into 1 inch dice)
1 lb. large peeled and de-veined shrimp
1 lb. andouille sausage or smoked sausage (cut into 1 inch dice)
2ea. celery stalks (cut into small dice)
1ea. large sweet onion (cut into small dice)
1ea. large green pepper (cut into small dice)
16oz. canned tomato sauce
3 cups converted rice
6 cups canned chicken broth
1 cup Cajun seasoning (see recipe below)
3oz. olive oil

Cajun seasoning:
½ cup paprika 
2 tbl. garlic powder
2 tbl. onion powder
2 tbl. ground black pepper
2 tbl. salt
1 tbl. dry mustard
1 tbl. thyme
1 tbl. sage

Mix all ingredients, store in a sealed container or Ziploc bag.

In a thick bottom 6-8 qt. Pot (preferably cast iron) place on medium high heat and add olive oil to pan. Season chicken, shrimp and andouille with Cajun seasoning and sear, but do not cook through. This process may take several times in order to properly sear all the protein items. Remove these protein items in batches and reserve to the side. After this process is completed add all the vegetables to the pot and sauté until vegetables are tender, add rice then return protein products to the pot. Add tomato sauce, chicken broth and Cajun seasoning, stir then bring mixture to a boil. Turn heat to low and cover. Cook jambalaya for 45 minutes or until all liquid has been absorbed and rice is cooked, serve with garlic bread and a beer and enjoy. The cigar enjoyment of this recipe is while you are cooking it; just take care of your ash!

Best regards,
Chef Phil 
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© 2006, Kevin Godbee & Philipp V. Denfeld.

Re-print with permission only.
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