This month I'm excited to share a Jumbalaya recipe from my friend, Chef Matt Lewis, you may know him from his famous food truck "Where Ya At, Matt?" It's a hearty, tasty and healthy recipe to warm you up on these cold days. Enjoy!
Jumbalaya
½ cup Oil, canola
1 # Andouille Sausage
2 # Chicken
1 each Onion, large
1 each Bell Pepper, green
2 each Celery, ribs
1 each Jalapenos, minced
2 each Bay leaf
1 Tbsp Garlic, minced
1 can Tomatoes, diced
1 cup Wine, white
3 cup Rice, long grain
3 Cup Stock, chicken
1 # Shrimp
2 Tbsp Creole spice
¼ cup Worcestershire
1 tsp Hot sauce
TT Salt and Pepper
½ cup Oil, canola
1 # Andouille Sausage
2 # Chicken
1 each Onion, large
1 each Bell Pepper, green
2 each Celery, ribs
1 each Jalapenos, minced
2 each Bay leaf
1 Tbsp Garlic, minced
1 can Tomatoes, diced
1 cup Wine, white
3 cup Rice, long grain
3 Cup Stock, chicken
1 # Shrimp
2 Tbsp Creole spice
¼ cup Worcestershire
1 tsp Hot sauce
TT Salt and Pepper
1. Sauté Andouille sausage in oil until caramelized, remove from oil and set aside.
2. Add the chicken to the oil and brown off, remove from oil.
3. Sauté onion in a hot pan until caramelized. Add the bell pepper and celery and sauté until soft. Add the jalapeno and garlic and continue to sauté until soft. Add the canned tomatoes a stir until incorporated. Add the white wine and reduce by half.
4. Add the chicken, and andouille back to the pot. Add the rice and stock and bring to a boil.
5. Reduce temp and simmer until rice is cooked, about 30 minutes.
6. When rice is almost done, add the shrimp and cover until shrimp is done on both sides. Add the Worcestershire and creole spice and taste. Adjust with hot sauce, Worcestershire salt and pepper.
