Jambalaya

Lemon & Chili Shrimp w/ Shallot Vinaigrette & Wild Rice Jambalaya | 1 Comment
From Seafood Gumbo, Aired on Fri 5/29
Chef Jeff Henderson, Jambalaya
Instructions

Lemon & Chili Seared Shrimp w/ Shallot Vinaigrette & Wild Rice Jambalaya

Recipe provided by Commander’s Palace

Ingredients

For the Jambalaya:

  • ½ cup each wild rice, cooked al dente
  • 8 ounces Andouille sausage, diced
  • ½ cup diced yellow onion
  • ¼ cup diced celery
  • ¼ cup diced green bell pepper
  • ½ cup cherry tomatoes, halved
  • ¼ cup green onions, thinly sliced
  • 1 tablespoons fresh thyme, picked and chopped
  • 4 bay leaves
  • 1 ½ tablespoons garlic, minced
  • 4 tablespoons unsalted butter
  • 1 splash of Crystal Hot Sauce
  • 1 splash of Worcestershire Sauce
  • Creole seasoning to taste
  • Shrimp Stock as needed (no more than a quart)

Method

-      Place a large sauce pot or wok over medium-high heat

-      Melt the butter, add the garlic, cook until almost brown

-      Add the onion and andouille, continuing to cook until translucent, then add the celery, bell pepper, bay leaf and thyme, cooking until vegetables are tender

-      Add the rice, tomatoes, hot sauce and Worcestershire, and add shrimp stock to bring the rice to jambalaya consistency and the rice is hot through

-      Add the green onions and season with the creole seasoning

-      Reserve

-      For the vinaigrette

For the Roasted Shallot Vinaigrette

  • 6 shallots, peeled
  • 2 garlic cloves, peeled
  • 1cup extra-virgin olive oil, divided
  • 1 sprig of rosemary
  • 1/3 cup Cane vinegar
  • ½ teaspoon salt
  • Freshly ground black pepper to taste

Method

-      Preheat oven to 400-degrees

-      Toss together shallots, garlic and ½ cup olive oil

-      Spread on a baking pan

-      Roast, stirring occasionally, 20 minutes, or until shallots are soft and caramelized

-      Drain shallots, reserving oil in a measuring cup

-      Add enough additional oil to measure 2/3 cup

-      Place shallots, rosemary and vinegar in a food processor

-      While machine is running, slowly drizzle in reserved oil

-      Add salt and pepper

-      Reserve

For the Shrimp

  • 24 1/15 Wild American Gulf Shrimp, peeled and veined
  • 1 cup soybean oil
  • 8 basil leaves
  • 2 tablespoons fresh thyme, picked and chopped
  • 2 tablespoons fresh parsley, picked and chopped
  • 2 tablespoons fresh garlic, minced
  • 3 tablespoons kosher salt
  • 2 tablespoons red chili flakes
  • 4 tablespoons fresh lemon zest
  • 1 tablespoon freshly ground black pepper

Method

-      Place the oil and herbs into a Blender, pulse until smooth

-      Pour over shrimp in a large stainless steel bowl, add rest of seasonings

-      Sear the shrimp quickly in a cast iron pan to medium well, reserve

-      To plate, divide the jambalaya onto four plates, line six shrimp on each, drizzle the shrimp and the plate with the vinaigrette

Ingredients
  • ½ cup each wild rice, cooked al dente
  • 8 ounces Andouille sausage, diced
  • ½ cup diced yellow onion
  • ¼ cup diced celery
  • ¼ cup diced green bell pepper
  • ½ cup cherry tomatoes, halved
  • ¼ cup green onions, thinly sliced
  • 1 tablespoons fresh thyme, picked and chopped
  • 4 bay leaves
  • 1 ½ tablespoons garlic, minced
  • 4 tablespoons unsalted butter
  • 1 splash of Crystal Hot Sauce
  • 1 splash of Worcestershire Sauce
  • Creole seasoning to taste
  • Shrimp Stock as needed (no more than a quart)
  • 6 shallots, peeled
  • 2 garlic cloves, peeled
  • 1 cup extra-virgin olive oil, divided
  • 1 sprig of rosemary
  • 1/3 cup Cane vinegar
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 24 1/15 Wild American Gulf Shrimp, peeled and veined
  • 1 cup soybean oil
  • 8 basil leaves
  • 2 tablespoons fresh thyme, picked and chopped
  • 2 tablespoons fresh parsley, picked and chopped
  • 2 tablespoons fresh garlic, minced
  • 3 tablespoons kosher salt
  • 2 tablespoons red chili flakes
  • 4 tablespoons fresh lemon zest
  • 1 tablespoon freshly ground black pepper
Instructions

Method

-      Heat oil in cast iron skillet over medium heat

-      Add chicken to the skillet and brown

-      Add the mushrooms, and cook down

-      Add bell pepper, celery, onion, jalapeno and garlic to the skillet, and cook down

-      Make a well in the center of the skillet, and add shrimp

-      Season shrimp with salt and Cajun seasoning to taste

-      Brown shrimp, stirring frequently to avoid over cooking

-      Stir in cooked spicy brown rice, stewed tomatoes and Worcestershire sauce

-      Spicy brown rice- Brown rice, chicken stock, cajun spice, onion and jalapenos.  Cook to your own spice level and taste.

-      Once ingredients are combined, sprinkle with chopped scallions

 

Ingredients
  • 1 ½ cups chicken thigh meat, cut off the bone and cubed
  • 1 cup baby gulf shrimp, peeled, deveined & butterflied
  • 1 cup stewed tomatoes
  • ½ green bell pepper, chopped
  • ½ cup celery, diced
  • ½ onion, diced
  • 2 Crimini mushrooms, diced
  • 3 scallions, chopped
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons grapeseed oil
  • 2 tablespoons fresh garlic, minced
  • 1 tablespoon diced jalapeno pepper, seeds removed
  • Salt and pepper to taste
  • 1 Package Spicy Rice
The Back Story

Method

-      Heat 1 tablespoon of oil in a cast iron skillet over high heat

-      Add ½ cup sliced red bell pepper, diced celery, diced onions and turkey and beef sausage to skillet, and let cook

-      Add 1 tablespoon of garlic, and stir

-      Add cooked rice to skillet, and stir

-      Fold in diced tomatoes

-      Add a dash of parsley

-      Stir in ¼ cup chicken stock

-      Season with pepper

-      In a second skillet, heat remaining oil

-      Add okra and 1 tablespoon of minced garlic

-      Add 1 tablespoon of butter-olive-oil blend and a pinch of cayenne, salt and pepper, and stir

-      Once okra is cooked, add to jambalaya skillet

-      Stir and serve

Meet the Guest Stars
Pomi Tomatoes | @

Pomì, the authentic Italian passata (strained tomatoes) was created in Parma, Italy in 1935…

In 1982, Pomì, the tomato revolution, was introduced successfully in the United States.

Since its introduction, Pomì quality and convenience has been appreciated by millions of consumers.

Pomì has become a staple and a trusted brand for all those who seek premium quality, Italian tomatoes conveniently sealed in a BPA-free, stay-fresh package, ready to use anytime they... (full profile)

Sausage Jambalaya with Pomi Tomato Sauce | 0 Comments
From Quick Sausage Jambalaya , Aired on Tue 12/9
Pomi Tomatoes , Jambalaya, Pomi
Instructions

Method

-      Heat 1 tablespoon of oil in a cast iron skillet over high heat

-      Add ½ cup sliced red bell pepper, diced celery, diced onions and turkey and beef sausage to skillet, and let cook

-      Add 1 tablespoon of garlic, and stir

-      Add cooked rice to skillet, and stir

-      Fold in diced tomatoes

-      Add a dash of parsley

-      Stir in ¼ cup chicken stock

-      Season with pepper

-      In a second skillet, heat remaining oil

-      Add okra and 1 tablespoon of minced garlic

-      Add 1 tablespoon of butter-olive-oil blend and a pinch of cayenne, salt and pepper, and stir

-      Once okra is cooked, add to jambalaya skillet

-      Stir and serve

Ingredients
  • 2 tablespoon extra olive oil
  • ½ pound smoked turkey sausage, sliced
  • ½ pound spicy beef sausage, sliced
  • ¼ piece red onion, diced
  • 1 cup diced tomatoes
  • ½ cup diced celery
  • ½ cup diced onions
  • ½ cup sliced red bell pepper
  • ½ cup sliced okra
  • ¼ cup chicken stock
  • 2 tablespoons minced garlic
  • 1 cup Pomi Tomato Sauce
  • 1 8-ounce box of Zatarains New Orleans Style Jambalaya Mix, cooked
  • 2 tablespoons scallions, chopped
  • Dash of chopped parsley
  • 1 tablespoon olive oil butter blend
  • Pinch cayenne pepper
  • Salt and pepper to taste
The Back Story

A true New Orleans dish! Classic Jambalaya made by one of the South's best Chefs.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Gerard Maras | @

Gerard Maras, though not a native of New Orleans or even Louisiana is a well known figure in the recent culinary history of this food-loving culture.Coming to New Orleans in 1983, via Commanders Palace and restaurant “matriarch” Ella Brennan, Gerard would find his new home. Prior to his arrival, he had been schooled in French Classical cooking in New York and Palm Beach Florida. New Orleans seemed a strange new land, with a culture unlike any he has seen. The food, he soon realized... (full profile)

Poppy Tooker | @poppyt

Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table. Poppy brings all of these elements to the table in her weekly NPR affiliated radio show, “Louisiana Eats”.

Her first book, “The Crescent City Farmers Market Cookbook” received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine. Her latest book, “Louisiana Eats” was given the Literary Award of the Year by... (full profile)

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