THE COOK SHOP CREOLE JAMBALAYA

THE COOK SHOP CREOLE JAMBALAYA

Kara Johnson

CREOLE  JAMBALAYA

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

INGREDIENTS:
2 tablespoons vegetable oil
5 tablespoons of The Cook Shop Creole Seasoning, or use to taste. You can add as much as you like. Your dish won’t taste salty.                                      
1 large onion, chopped
3 green onions, chopped
3 cups diced chicken thighs
1 pound Andouille sausage sliced
1 (8-ounce) can tomato sauce
5 cups cooked rice
Garnishes: fresh parsley sprig, chopped fresh parsley

DIRECTIONS:
Sprinkle chicken with The Cook Shop Creole Seasoning and marinade at least 1 hour. Heat up a large skillet over medium heat, then add oil. Add onion and The Cook Shop Creole Seasoning; sauté until tender. Add chicken, sausage and tomato paste. Add more of the Cook Shop Seasoning to taste. Cook, stirring occasionally, for 20 minutes.

Stir in rice, cover, and cook, stirring occasionally, 12-15 minutes over low heat. Add more of The Cook Shop Seasoning, if desired. Just enough time for rice to absorb all that goodness.  Garnish and serve.

Yield: 8-10 servings