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.

Attribution

Chef Matthew Janiec, Z Tejas Grill, Tempe, Arizona