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Z Tejas Grill Queen K's Jambalaya




  1. Melt margarine in a stockpot. Add white onion, bell pepper and garlic; sauté 10 minutes. Add tomatoes; bring to a simmer.
  2. Combine cornstarch with water; stir to combine, then add to the tomato mixture. Add salt and pepper; stir to combine. Simmer 10 minutes. Remove pan from heat.
  3. Heat butter in a sauté pan. Add shrimp, sausage and chicken. When shrimp are nearly done, add rice and 8 ounces tomato mixture; stir to combine.
  4. When the mixture has heated through, place mixture in a bowl. Garnish with green onions.

Source: Chef Matthew Janiec, Z Tejas Grill, Tempe, Arizona


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