Chef Troi's Jambalaya

When most people think of Mardi Gras, they conjure up images of drunken revelry, colorful beaded necklaces, and vibrant jostling crowds in New Orleans. Here at A Chef's Affair, we think of jambalaya. Oh, glorious one-pot-wonder of spicy sausage and succulent shrimp! This dish sums up the heart and soul of New Orleans. Since it is Mardi Gras week, what a perfect time to try your own variety of jambalaya at home!

Jambalaya originated in the French Quarter of New Orleans, where it is a combination of Spanish, French, and Caribbean influences. Similar to Spanish paella, traditional jambalaya contains rice, a hearty sausage like Andouille, seafood, vegetables and stock, and is made in one pot.

Chef Troi replaces the rice with penne pasta in her updated, quick Jambalaya interpretation. If you have some bell peppers and onions, rice or pasta, meat and seafood, stock, and one pot to cook in... well, you have everything needed to make your own! You can make your own substitutions to the recipe to put your own personal spin on it, or to use what you have at home in the cupboard.

CHEF TROI'S JAMBALAYA
2 Tablespoons butter
2 Tablespoons olive oil
4 Cloves minced garlic
1 Onion, diced
1 Red Bell Pepper, diced or julienned
1 Green Bell Pepper, diced or julienned
2 Andouille or Cajun-style sausage, sliced into diagonal rounds
2 Cups shrimp, deveined and peeled
2 Chicken breasts, grilled and diced
1 Lb Penne pasta, cooked
1 Can Stewed or diced tomatoes
1 Tablespoon chopped thyme
2 Tablespoons Creole seasoning
1/2 Cup white wine
1/2 Cup chicken stock
1/2 Cup heavy cream
1/2 Cup grated parmesan cheese
2 Tablespoons basil leaves, cut into thin chiffonade- for garnish
Salt and Pepper, to taste

In a large pan, Dutch oven, or wide bottomed pot, melt butter with olive oil over medium high heat. Add minced garlic diced onion, sauté until translucent. Add bell peppers and sausage, sauté an additional 5 minutes. Add shrimp and cooked chicken, Creole seasoning, and salt and pepper to taste. Deglaze the pan with white wine, add chicken stock, and let simmer for an additional 3-5 minutes. Finish with cream and parmesan cheese, and garnish with basil chiffonade.

* Use pre-cooked pasta, chicken, shrimp, and sausage for a quick, work night dinner that is made in one pan and ready in minutes!