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Chancery Restaurant's Three Flavor Jamba

Recipe Link: Chancery Restaurants/Wisconsin

List of Ingredients





Jambalaya sauce (see recipe)
1/3 cup olive oil
2 pounds boneless chicken breasts, cut into 1-inch pieces
1 pound (43-50 count) shrimp, peeled and deveined
1 pound andouille sausage, cut into 1/4-inch slices
1 large red bell pepper, julienne cut
2 1/2 pounds orzo pasta, cooked and well drained
Freshly chopped parsley for garnish
6 buttered bread sticks
6 teaspoons Greek seasoning mix
--Jambalaya Sauce--
2 teaspoons olive oil
1/2 cup large diced green bell pepper
2/3 cup large diced celery
2 cloves garlic, chopped
2 green onions, chopped into 3/4-inch pieces
18 ounces diced tomatoes
18 ounces canned chicken broth
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon Paul Prudhomme Poultry magic
1/4 teaspoon Paul Prudhomme Steak Magic
Pinch of cayenne pepper
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup plus 2 tablespoons flour



Recipe



Prepare jambalaya sauce.

While sauce simmers: In large soup pot, heat oil and saute chicken 2 to 3 minutes, stirring regularly. Add shrimp and cook until shrimp and chicken are half done. Add sausage and bell peppers and cook another 2 minutes over high heat.

Add pasta and jambalaya sauce to meat mixture and heat through. Pour into pasta bowls. Sprinkle each serving with parsley and serve with a buttered bread stick that has been sprinkled with 1 teaspoon of the Greek seasoning.
Makes 6 servings.

JAMBALAYA SAUCE DIRECTIONS:

In 5-quart pot, combine oil, bell pepper, celery, garlic and onions. Saute 2 minutes but do not let garlic brown. Add tomatoes and broth to pot and simmer 5 minutes. Add seasonings to simmering liquid.

Make a roux by melting butter in small pan. Whisk in flour and cook over medium heat until mixture is light brown in color. (Stir constantly for 4 to 5 minutes.) Remove from heat and cool another 4 to 5 minutes.

Add small amount of simmering liquid to roux and mix with wire whisk. Repeat process several times until roux is consistency of smooth, thick paste. This is called creaming the roux. Add creamed roux back to pot of simmering
liquid and whisk to incorporate. Simmer 15 minutes. Makes about 36 ounces.