440 MAIN'S JAMBALAYA

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440 Main's Jambalaya image

I have the Paula Deen version of Jambalaya posted, but this one, I have had the pleasure of eating at 440 Main, a very ritzy restaurant where I went to college. It's fancy and a bit on the expensive side, but well worth the money. When I took my gourmet cooking class, the teacher called the restaurant and got the recipe for us to make in class. I was SO happy! This recipe is quick cooking; the prep takes a bit, though.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces chicken breasts, diced 1/2-inch
1 lb shrimp (med. sized, peeled and cleaned)
2 tablespoons vegetable oil
1 small red pepper, diced 1/2-inch
1 small green pepper, diced 1/2-inch
1 stalk celery, diced 1/2-inch
1 small onion, diced 1/2-inch
8 ounces andouille sausages, diced 1/2-inch
6 ounces ham, diced 1/2-inch
16 ounces fresh chicken stock (or canned)
12 ounces tomato sauce
1 teaspoon salt
1/2 teaspoon shrimp boil seasoning (or blackening spice)
3 cups cooked long-grain rice
1 tablespoon chopped parsley

Steps:

  • Sauté chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute.
  • Add the peppers, celery, and onion and cook 2 minutes more.
  • Next, add sausage, ham, chicken stock, tomato sauce and seasonings.
  • Cook for 18-20 minutes at a light simmer.
  • Add in the rice and mix well.
  • Serve in 4 large bowls.
  • Garnish with chopped parsley.

Nutrition Facts : Calories 768.8, Fat 33.3, SaturatedFat 9.5, Cholesterol 315.2, Sodium 2827.7, Carbohydrate 50.3, Fiber 2.9, Sugar 8.2, Protein 63.7

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