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Jambalaya

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 Jambalaya
Recipe for the week of September 23, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Creole
Prep Time 20 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
Jambalaya
  • 1 tablespoon vegetable oil
  • 1 pound andouille sausage sliced
  • 1 ½ pounds Chicken breast diced
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 yellow onion diced
  • 4 green onions sliced
  • 4 garlic cloves minced
  • 3 celery stalks diced
  • 1 green bell pepper diced
  • 1 ½ teaspoons dried basil
  • ½ + ¼ teaspoon smoked paprika
  • 1 teaspoon Salt
  • ½ teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • Dash dried thyme
  • 14 ½ ounces canned diced tomatoes
  • 2 ½ cups vegetable broth
  • 1 ¼ cups long grain rice uncooked
Masters – Corn Maque Choux
  • 3 slices bacon diced
  • 1 tablespoon butter
  • 1 red bell pepper diced
  • 1 red onion diced
  • 1 celery rib diced
  • 4 cups canned corn kernels
  • 2 cloves garlic sliced
  • ¾ cup heavy cream
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
Course Main Dish
Cuisine Creole
Prep Time 20 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
Jambalaya
  • 1 tablespoon vegetable oil
  • 1 pound andouille sausage sliced
  • 1 ½ pounds Chicken breast diced
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 yellow onion diced
  • 4 green onions sliced
  • 4 garlic cloves minced
  • 3 celery stalks diced
  • 1 green bell pepper diced
  • 1 ½ teaspoons dried basil
  • ½ + ¼ teaspoon smoked paprika
  • 1 teaspoon Salt
  • ½ teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • Dash dried thyme
  • 14 ½ ounces canned diced tomatoes
  • 2 ½ cups vegetable broth
  • 1 ¼ cups long grain rice uncooked
Masters – Corn Maque Choux
  • 3 slices bacon diced
  • 1 tablespoon butter
  • 1 red bell pepper diced
  • 1 red onion diced
  • 1 celery rib diced
  • 4 cups canned corn kernels
  • 2 cloves garlic sliced
  • ¾ cup heavy cream
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
Instructions
  1. In a large pan, add the oil over medium high heat. Once hot, add the chicken and cook, flipping once or twice to brown on all sides (don't cook chicken through). Remove to a bowl. Add sausage and cook until browned on both sides. Add to the bowl with the chicken.
  2. Reduce heat to medium and add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan. Add onion, garlic, celery, and bell peppers and sauté for 3 minutes.
  3. Add basil, seasonings, and diced tomatoes and stir well to combine. Add vegetable broth and rice bring mixture to a gentle boil. Add reserved meat to the pan. Reduce heat, cover pan with fitted lid and cook for 20 minutes.
  4. Remove from heat, and rest with the lid on for 10 minutes. Then gently fluff with a fork and rest again for 5 minutes before serving.
  5. Masters Only
  6. In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  7. Add butter and heat over medium heat until butter is melted. Add bell pepper, onion, and celery; cook, stirring occasionally, for 4 to 5 minutes. Add corn and garlic, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, salt, black pepper, and cayenne, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
  8. Crumble bacon and stir into corn mixture. Season to taste with salt and black pepper.