The Big Easy's JAMBALAYA

March 8, 2011 3:26:06 PM PST
The Big Easy is a Hyde Park restaurant specializing in New Orleans foods

  • 7 Chicken Breasts
  • 5 Andouille Sausage
  • 3 cups diced green peppers
  • 3 cups diced red peppers
  • 3 cups diced yellow onions
  • 3 cups diced celery
  • 2 tbsp old bay seasoning
  • 6 tbsp Cajun seasoning
  • 2 tbsp black pepper
  • 1 tbsp salt
  • 3 tbsp fresh garlic
  • 4 cups tomato paste
  • 7 bay leaves
  • 2 10oz cans diced tomatoes
  • 10oz hot water
  • 4 tbsp flour
  • 2 1/4 cups of cooked rice
  • In a large saucepan over high heat, saute peppers, onions, celery, garlic for 3 minutes.

    Add tomatoes, tomato paste, seasonings, rice, bay leaves, hot water.

    Reduce heat to medium and add andouille sausage and cook meat until it is done, about 15 minutes.

    Add cooked rice.

    When cooking per order, add 6 medium shrimp to skillet and simmer for 10 minutes.

    Flour chicken breasts and saute in olive oil.

    Plate jambalaya and add chicken breasts, cut into quarters.

    Sprinkle with diced scallions and fresh parsley flakes.