Chef Kev D’s Seafood Jambalaya
February 3, 2017 |
Chef Kevin Des Chenes’s recipe for Seafood Jambalaya is the perfect way to celebrate Fat Tuesday! This recipe is packed with seafood, chicken, and spicy Chorizo sausage.
2 tablespoons vegetable oil
1 lb Main Entrée Chorizo Sausage cut crosswise into 1/4 inch slices
2 cups chopped onions
3 ⁄4 cup chopped red & yellow bell pepper
3 ⁄4 cup chopped celery
salt & pepper
3 cups long-grain rice
1 #10 can tomatoes with juice
1 tablespoon chopped garlic
2 cups chicken stock
4 bay leaves
1⁄4 teaspoon fresh chopped Thyme
1 lb Main Entrée 13/15, Raw, P&D Shrimp
1 lb Main Entrée Chicken Breast Cutlet, diced
1 ⁄4 cup chopped green onion
1 bottle of beer
Par cook rice. Heat oil in a large saucepan over medium heat. Then add Main Entrée Chorizo Sausage & Chicken and cook for 3 minutes. Add onions, bell peppers, celery and garlic. Season with salt and cayenne and sauté for 6 to 8 minutes or until soft. Add rice and stir to coat evenly. Add tomatoes with juice, bay leaves, chicken stock and thyme. Cover and cook over medium/low heat for about 20 minutes.
In separate pan, season Main Entrée Jumbo Shrimp with salt and pepper and sear. Add to mixture and cook for 10 more minutes. Cook until rice is tender, liquid is absorbed and shrimp is pink.
Remove from heat and let stand covered for about 5 minutes. Remove bay leaves, stir in green onions and serve.