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.**
Servings Prep Time
6 servings 20minutes
Cook Time
35minutes
Servings Prep Time
6 servings 20minutes
Cook Time
35minutes
Ingredients
Jambalaya
  • 1tablespoon vegetable oil
  • 1pound andouille sausagesliced
  • 1 ½pounds Chicken breastdiced
  • 2tablespoons all purpose flour
  • 2tablespoons butter
  • 1 yellow oniondiced
  • 4 green onionssliced
  • 4 garlic clovesminced
  • 3 celery stalksdiced
  • 1 green bell pepperdiced
  • 1 ½teaspoons dried basil
  • ½ + ¼teaspoon smoked paprika
  • 1teaspoon Salt
  • ½teaspoon garlic powder
  • 1/4teaspoon black pepper
  • 1/4teaspoon white pepper
  • 1/4teaspoon onion powder
  • 1/4teaspoon dried oregano
  • Dash dried thyme
  • 14 ½ounces canned diced tomatoes
  • 2 ½cups vegetable broth
  • 1 ¼cups long grain riceuncooked
Masters – Corn Maque Choux
  • 3slices bacondiced
  • 1tablespoon butter
  • 1 red bell pepperdiced
  • 1 red oniondiced
  • 1 celery ribdiced
  • 4cups canned corn kernels
  • 2cloves garlicsliced
  • ¾cup heavy cream
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  • ½teaspoon Salt
  • ¼teaspoon 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.