Spice Up Your Life With Jambalaya

October 30, 2011 (CHICAGO)

Owner Norman Bolden and Chef Robert Blanchard of Norman's Bistro were in our ABC7 studio to show us how to make a tasty Jambalaya.

For more information, check out www.normansbistro.com

Beef Sausage and Shrimp Jambalaya
Serves 2-4

1/2 lb Fresh Tiger Shrimp
1/2 lb Fresh White Meat Chicken or Smoked Beef Sausage
1/2 lb Cut-Up Fresh Vegetables with Cilantro (your choice)
2 cups Cooked White Rice

In a hot skillet, cook shrimp and other meats for just a few minutes.
Add the fresh vegetables and cooked rice.
Stir in 1 cup of fresh stock (your chioce).
Stir and let simmer until fully reduced.
Serve with fresh dinner rolls or corn bread.

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