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
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.