 |
|
This spicy jambalaya doesn't overwhelm as it imparts a classic Cajun flavor to your guests' tastebuds.
|
Chef Ed Williams of the House of Blues, in Los Angeles, shows you an easy way to give your party a taste of Mardi Gras without ever traveling to New Orleans. He says that a steaming pot of jambalaya is the perfect party food that combines meat, vegetables and spicy herbs in one quick and simple dish. Ingredients: 3 oz. butter
1 lb. Andouille sausage (or any other kind of sausage)
2 oz. onion
2 oz. green pepper
2 oz. celery
1 tsp. Louisiana spice (thyme and white, black and cayenne pepper)
12 oz. tomato sauce
12 oz. diced tomatoes
Minced garlic
2 bay leaves
2 oz. chicken stock
6 oz. white rice
2 oz. shrimp (peeled)
3 oz. chicken (cut into 1/2" x 1/2" pieces) Preparation: Melt butter in large, heavy saute pan on low heat. Add sausage, onion, pepper and celery and stir. Increase heat to medium-high and stir in the Louisiana spice. Add tomato sauce, diced tomatoes, garlic, bay leaves and stock to the mixture. Stir and simmer for an hour. During this time, saute chicken and shrimp in a separate pan. For each serving, combine rice and sauce in a 50/50 ratio and top with chicken and shrimp.
GUESTS :
Ed Williams
Chef
c/o House of Blues
8430 Sunset Blvd.
Hollywood, CA 90069
Phone: 213-848-2564
| 
)
