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…
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.