Jambalaya

Learned this one in cooking class. Surprisingly easy to make because when you think about it…all the meats/shrimp…are already cooked. And if your shrimp aren’t cooked, no biggie since that takes three shakes of a lamb’s tail.

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Serving Size: 4 servings

Chef: Chef David Moeller

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Jambalaya

Spicy yummy.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• Cooked bacon, along with its fat
• 1/2 cup diced onion
• 1/2 cup diced ham
• 1 cup diced red and green peppers
• 1/4 pound shrimp
• 1/2 pound Andouille sausage
• 2 ounces brown roux
• 2 cups chicken stock
• Creole seasoning, to taste
• Salt and pepper

Instructions

1. In a sauce pot, heat bacon and fat.
2. Add onion and sweat.
3. Add peppers and sauté.
4. Add ham and incorporate.
5. Add roux and the stock. Bring to a simmer.
6. Add Andouille sausage.
7. Add remaining ingredients and cook until done.
8. Serve with rice or as a topping for chicken, pork or even fried green tomatoes!

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Notes: