Jambalaya Recipe


Jambalaya Recipe
Be sure to try this easy to make Jambalaya Recipe Chef Billy Parisi style!
For the Creole Seasoning:
  • 1 tablespoon dry oregano
  • 1 tablespoon dry basil
  • 1 tablespoon dry thyme
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • 1 teaspoon black pepper2 tablespoons kosher salt
For the Jambalaya:
  • 1 cup of white long grain rice
  • 1½ cups water
  • ¼ red bell pepper, julienne
  • ¼ green bell pepper, julienne
  • ¼ yellow bell pepper, julienne
  • 2 stalks celery, julienne
  • ½ sweet onion, julienne
  • 1 tablespoon finely minced garlic
  • 1 eight ounce chicken breast
  • 8 ounces of peeled and deveined shrimp
  • 1 link of andouille sausage
  • 4 teaspoons olive oil
  • 1 cup chicken stock
  • ½ cup whole peeled tomatoes in juice (canned)
  • Kosher salt and fresh cracked pepper to taste
  • Tabasco to taste
  • 2 thinly sliced green onions
  1. Using a rice cooker add in rice and water and press the appropriate cooking time.
  2. in a large saute pan on high heat add in 1 teaspoon olive oil and caramelize peppers, celery, garlic and onions.
  3. season the shrimp and chicken on all sides with the creole seasoning.
  4. In 3 separate small saute pans on high heat add in 1 teaspoon of olive oil to each pan and place the chicken in 1 pan, the shrimp in another and the sausage in the last pan, keeping them completely separate from one another.
  5. Once the chicken and sausage are are cooked through, cut them up and add them to the pan full of vegetables along with the sauteed shrimp.
  6. Next add chicken stock and tomatoes to the pan and let cook for 2 to 3 minutes.
  7. Adjust the seasonings with tabasco, creole seasoning blend, salt and pepper.
  8. Serve the jambalaya in a bowl with the rice, and garnish with green onions.

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