Z Tejas Grill Queen K's Jambalaya

Ingredients

  • 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

Instructions

  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

This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.








Balance of Nature

Product Glamour Shots