Page 19 - March 2019 Tech Plus Issue

R E C I P E O F T H E M O N T H T R A V E L & E A T S
James

Island

Jambalaya

By: The Carolina Cookery Rashauda Grant

D I R E C T I O N S
Add sliced sausage to skillet and saute for 8 minutes until sausage
begins to render fat i s browned evenly. Remove cooked sausage
from the skillet and set as ide, leave behind any fat renderings from
sausage.

To the skillet add olive oil, and allow to heat up a bit (30 secs - 1 min),
then add your chicken breast filet and sear until browned slightly on
each side. ( chicken will not be fully cooked at this point). Remove
seared chicken from the pan and return to cutting board. To your pan
add chopped onions and peppers . Cover for 3 minutes until onions
and pepper s begin to soften. Then add shrimp and Cajun seasoning
blend and saute shrimp on both sides.

While peppers and onions are cooking, partially cooked chicken
breast into bite size pieces , approximately one inch by one inch.

Add chicken pieces and sausage back to the pan, s ti r to incorporate
all items , then make a well in the center and add your tomato paste.
(I like to allow the past to get direct heat for just a minute or two to
caramelize some of the natural sugar s in the tomato paste). Slowly
pour in chicken broth, stirring to ensure that the tomato paste dis-
solves evenly without lumps . Add rice, and bring to a boil.

Cover and reduce heat to low, and allow to simmer for 15 minutes
or until liquid i s fully absorbed.
Sti r finished dish lightly, and serve.

Mardi Gras is March 5th and with this easy Jambalaya recipe you can
bring a bit of Big Easy flavor to any celebration!

Note : substitute with veggies stock and tofurky sausage for a
delicious vegetarian version.

19 | TNE MAGAZINE | MAR 2019