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Casaculinarian.com Fat Tuesday feature Meal “Jambalaya”


New Orleans Jambalaya with Chicken, Chorizo Sausage, Sweet Mussels, and Clams. I substitute the typical recipe with shrimp for mussels and clams because of my baby Lula’s shell fish allergy.  Substituted chorizo sausage for a more mild sausage,  bratwurst. Once again because of the kids…

Casaculinarian.com Jambalaya:

raw boneless chicken breast 1 pound cut into chunks

mussels cleaned IQF frozen 16 oz.

clams cleaned IQF frozen 16 oz.

chorizo sausage 4 links cooked and sliced

onions 1/2 chopped

green bell pepper 1/2 diced fine

red bell pepper 1/2 diced fine

fresh okra 6 pieces sliced

fresh garlic chopped 1 teaspoon

celery sticks 2 sliced

tomato 1 chopped no seeds

beef bouillon cubes 2

water 2 cups

chicken broth 2 cups

paprika 1 teaspoon

crushed red pepper 1/4 teaspoon

parsley 1/2 teaspoon

oregano 1/2 teaspoon

thyme 1/4 teaspoon

creole seasoning 1 teaspoon

salt and pepper for taste

onion powder 1/4 teaspoon

garlic powder 1/4 teaspoon

bay leaf 1

olive oil 2 table spoons

Worcestershire sauce 1 teaspoon

butter 2 tablespoons

par boiled rice 1 cup

In a rondo on medium heat add olive oil. When hot add your vegetables, garlic, and onion. Sauté for 5 minutes and add butter. Add raw chicken and all seasonings. Brown off both sides of the chicken and add bouillon cubes, water, and chicken broth. Slice you sausage and add that. Bring back to a slow simmer. Add 1 cup of par-boiled rice. Let rice come to a simmer and add frozen clams and mussels. Cover and lower heat to low and simmer for 15 minutes.

Serve with Corn Bread. Enjoy! Chef Jason.



Published inDinnerFat TuesdayRecipes

One Comment

  1. judy

    My mouth is watering!!

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