Jimmy's Jammin' Jambalaya

Cajun rice loaded with shrimp, chicken and 
Andouille sausage simmered in a spicy broth.

Margaritaville Orlando Recipe

Serves 4

4 tablespoons blended oil (see note)
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced celery
6 ounces 41/50 sized shrimp
1 batch Jambalaya Base (see recipe below)
1/2 cup chicken stock
16 ounces cooked white rice, heated
2 teaspoons chives

Note:  Margaritaville uses a blended oil that is 80% vegetable/soybean oil and 20% olive oil.

Heat saute pan then add blended oil and vegetables. Add shrimp and saute until shrimp are cooked halfway (shrimp should no longer be translucent). Add chicken stock and saute for an additional 30 seconds. Add jambalaya base and bring to a simmer. Add heated cooked rice. Mound jambalaya in the center of your bowl. Sprinkle with chives.

Jambalaya Base 
1 pound ground andouille sausage
1 pound smoked sausage, sliced 1⁄4 inch thick
4 tablespoons blended oil
1 pound yellow onion, diced
1⁄2 pound celery, diced
1⁄2 pound green peppers, diced
1 2⁄3 tablespoons garlic cloves, rough chop
1 2⁄3 ounces chicken base
3⁄4 ounce vegetable base
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons kosher salt
1⁄3 teaspoon white pepper
1 1⁄3 teaspoon crushed red pepper flakes
2 1⁄2 ounces flour
1 2⁄3 cups water
1 1⁄4 cups diced tomato, drained
1 2⁄3 cups Rotel tomatoes
1⁄3 cup Worcestershire sauce
1 1⁄2 pounds raw chicken breast, diced 1 inch

Saute smoked and Andouille sausage in olive oil until heated. Remove sausages while leaving oil behind. Add onions, celery, and green peppers to tilt skillet and saute until tender. Add garlic, chicken base, and vegetable base. Cook for 2 minutes. Stir in all dry spices. Add flour to thicken.
Whisk in water slowly, making a smooth mixture. Add all remaining ingredients. Bring to a boil and simmer 20 minutes.

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