Sunday, July 12, 2009

The Recipe: Chicken, Sausage and Shrimp Jambalaya

½ Green Pepper
½ Red Pepper
1 Jalapeno (1/2 seeds in)
2 Stalks of Celery
2 Carrots
5 Shallots
7 Cloves of Garlic
8 Button Mushrooms
3 Medium Sized Tomatoes Peeled
3 Cups of Chicken Stock
½ Cup of Sherry
Olive Oil
1 package wild rice

2 Hot Italian Sausages

2 Chicken Breasts
¼ Creamy Italian Dressing
1 Tbsp of Chilli
1 Tbsp of Cumin
1 Tbsp of Paprika
2 Tablespoons Worcheshire
2 Tbsp of Balsamic Vinegar

12 Pieces Balck Tiger Shrimp
Olive Oil

Combine all ingredient in chicken grouping, set aside.

Dice and combine peppers carrots and celery in a large stock pot with olive oil, cook over high heat. Add shallots, continue cooking….add garlic continue cooking. Add rice and butter continue on high, add mushrooms and sherry. Cook off alcohol and add stock and tomatoes, bring to a boil and reduce heat, cover and let simmer.

Cook sausage in frying pan water and oil, covered. Once finished continue on high and cook all ingredients with chicken for 3-5 minutes until all sides are white.

Add chicken and sausage to stock pot…continue on low heat.

Cook all ingredients in shrimp section (ten minutes before serving) set aside and add on top of finished plates when ready for serving.

Cook stock for 1-2 hours.

Drink with Champagne! And Enjoy!

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