CULINARY

Chef Adam.jpg

ADAM STACEY                     Executive Chef               AStacey@gulllakecc.com

It’s a Mardi Gras time of year and everyone loved my Jambalaya from last year so I  thought I’d share the recipe.

Jambalaya

· 2 tablespoons butter

· 1 – 12 oz can diced tomato

· 3 cups chicken broth

· 1 small can tomato paste

· 2 ribs celery diced

· 1 cup diced onion

· 1 green bell pepper diced

· 1 tablespoon minced fresh garlic

· 1 teaspoon dried oregano

· 1 teaspoon salt & pepper

· ¼ teaspoon cayenne pepper

· Couple shake hot sauce to taste

· 2 – 6 oz chicken breast

· 8 oz andouille sausage sliced coins

· 8 oz shrimp raw

Method

1. Sauté onions and celery with a little butter for 3 minutes

2. Add fresh garlic continue to sauté for 2 minutes

3. Add diced tomato, green peppers, chicken broth, tomato paste simmer 5 minutes

4. Add remaining ingredients oregano, salt, pepper, cayenne, and hot sauce

5. In separate pan sauté shrimp and chicken together when almost done add sausage and continue to sauté

6. Add your tomato stew to proteins and continue to simmer 5 minutes

7. Put Jambalaya on a bed of rice and enjoy