Stir frequently. Return chicken, sausage, and onion bell pepper mixture to pot. Add the tomatoes with juice, cauliflower rice, and seasonings. Mix well and taste for flavor. Bring …
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Chef Paul Prudhomme’s Chicken and Seafood Jambalaya Web Preparation Heat oven to 350°F. Combine the seasoning mix in a small bowl, starting with a small amount of cayenne …
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See how to make a tasty, meat-filled jambalaya without all the carbs. Read the full recipe after the video. Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes.
The first one is a traditional meat jambalaya. If you can't find the Chef Paul products in the recipe, substitute like products. 1 1/2 tablespoons Chicken or Beef fat, pork lard, butter , or oil 1 cup (about 6 ounces) Chef Paul Prudhomme's Andouille Smoked Sausage, chopped
Here is a seafood version of jambalaya from Chef Paul. Today, Chef Paul lives on in the restaurants of many of his apprentices including Chef Frank Brigtsen, Chefs Greg and Mary Sonnier and Chef Aaron Sanchez, among others.
Seasoning Mix: Combine all the ingredients in a small bowl and set aside. Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.