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Z Tejas Grill Queen K's Jambalaya


  • 1 ounce butter
  • 1 ounce chicken breast, grilled
  • 4 ounces andouille sausage, sliced
  • 5 shrimp, peeled and deveined
  • 4 ounces cooked white rice
  • 1 tablespoon green onions
  • 2 ounces margarine
  • 8 ounces white onion, diced
  • 6 ounces green bell pepper, diced
  • 1 tablespoon garlic, chopped
  • 3 cups salsa-style canned tomatoes
  • 2 cups water
  • 2 tablespoons chicken base
  • 2 teaspoons Tabasco sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • Salt and pepper to taste


  1. Melt butter 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 for 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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