Jambalaya 1999

Food Service Search Staff

INGREDIENTS:3 Tbsp. olive oil
1 Tbsp. garlic, chopped fine
3 cups white onion, medium dice
3 cups celery, medium dice
1 Tbsp. dry thyme leaves
1 ½ lbs. andouille sausage, cut into ½-inch bias
1 lb. medium shrimp, peeled, deveined
3/4 lb. Italian hot sausage
1 Tbsp. ground black pepper
3 cups red pepper, small dice
½ cup all-purpose flour
1 Tbsp. Cajun spice mix
3 cups clam broth
6 cups chicken broth
4 ½ cups white rice, cooked separately
1 Tbsp. parsley, chopped fineDIRECTIONS:In a large pot over medium-high heat, add oil and swirl it. Add garlic, onions, celery, thyme, andouille, shrimp, Italian sausage and black pepper. Cook for 3 minutes. Add red pepper and cook for 3 minutes. Add flour and Cajun spice mix; stir with a wooden spoon. Cook for 2 minutes. Add broths, bring to boil and reduce heat to medium. Cook for 15 minutes, stirring every few minutes. Serve in bowl over rice and garnish with parsley.SERVINGS:8 servingsFrom:Andre Halston, Director of Culinary, Champps Entertainment, based in Denver, Colorado