George Hamiel's Jambalaya
Hamiel, chef at Roosevelt's Bar and Grill in Farmington
Hills, prides himself in his jambalaya. He makes it every Friday in
quantities big enough to satisfy Teddy's Rough Riders. Here's the
recipe.
List of Ingredients
George Hamiel's Jambalaya
2 tablespoons olive oil, divided
2 pounds of boneless, skinless chicken breasts, diced
1 pound peeled and deveined shrimp (size is 51- to 60-count)
1 pound andouille sausage, sliced thin on the bias (you can
substitute pepperoni)
1 cup diced celery
2 cups diced onions
1 cup diced green peppers
1/2 cup diced red peppers
5 cups cooked brown rice
1 tablespoon cayenne pepper (or to taste)
1 teaspoon lemon pepper
1 tablespoon file
1 tablespoon salt, or to taste
1 tablespoon black pepper
1 tablespoon granulated garlic powder
1 cup fresh tomatoes, diced
1 cup hot chicken broth
Heat 1 tablespoon olive oil in large saute pan and add chicken.
Cook until golden brown. Add shrimp and cook until they turn white.
Add sausage and continue to cook until it crisps up around the edges.
Meanwhile, in a separate frying pan, heat 1 tablespoon olive oil
and saute the celery, onions and green and red peppers until soft.
Add vegetables to meat mixture.
Stir in seasonings and quickly fold in cooked rice. Fold in
tomatoes and reduce the heat. Adjust consistency to your taste by
adding chicken broth 1/2 cup at a time. It should be stewlike, not
souplike.
Serves 8.
Per serving: 617 calories; 31.6 g fat (10.5 g saturated fat; 46
percent calories from fat); 134 mg cholesterol; 2,202 mg sodium; 39.9
g carbohydrates.Recipe
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