CREOLE JAMBALAYA by Chef Gason Nelson

CREOLE JAMBALAYA by Chef Gason Nelson

Kara Johnson

CREOLE  JAMBALAYA

INGREDIENTS:

Cooking Music: I suggest Wynton Marsalis, "Wynton Marsalis' First Recordings".  Just listen and you'll know why.

The Cook Shop Creole Seasoning to taste
2 tablespoons vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups diced chicken thighs
1 pound Andouille sausage sliced
1 (8-ounce) can tomato sauce
Kosher salt & pepper to taste
1/4 teaspoon ground red pepper
5 cups cooked rice
Garnishes: fresh parsley sprig, chopped fresh parsley

DIRECTIONS:
Heat up vegetable oil in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add chicken, sausage, and next 4 ingredients. Cook, stirring occasionally, for 20 minutes.

Stir in rice, cover, and cook, stirring occasionally, 12-15 minutes over low heat. Just enough time for rice to absorb all that goodness.  Garnish and serve.

Yield: 8-10