We celebrated New Year 2007 in New Orleans, and part of the big holiday treat for the family is to attend a private cooking class with highly acclaimed, Chef Kevin Belton at the New Orleans School of Cooking (www.neworleansschoolofcooking.com)
For a wanna be chef like me, I found my corner in heaven as I walk through the aisle and flipping through bottles after bottles of seasonings as we waited for our session to begin.
As I looked at my spice cabinet this morning, I was dreading the time that I did not get another bottle of Kevin Spice as I was expecting that the two bottles we purchased earlier will last me for more than 5 years (obviously not!)
You see, Jambalaya has become a favorite in our family after that session. Occasionally , I will receive requests from our teen girls to customize the ingredients or spice level to meet their palette.
So even If we have the standard recipe to follow (signed autograph by Kevin), we ended up with different variety each time we make one. As Kevin had reiterated in our class - - there is no real clear cut ingredient to Jambalaya cooking! It's what's inside the refrigerator and what vegetable is in season that really make it whole.
And he's right . Today's lunch is what I call my "Everything IN IT Jambalaya" as I combined left over sausage with pieces of roast chicken (from Sam's Club) and frozen shrimp
INGREDIENTS:
Sausage
Chicken
Onion
Shrimp
Celery
Green Pepper
2 cups cooked rice
Kevin's Seasoning OR
You can substitute with the following:
- Onion Powder
- Paprika
- Thyme
- Garlic
- Chicken/Beef seasoning
STEP 1:
Saute onion and celery
STEP 2:
Add chicken and sausage
STEP 3:
Add red beans and stir
STEP 4:
Season well with Kevin's seasoning or suggested mixture
Add salt and pepper to taste
STEP 5:
Add cooked rice
STEP 6:
Add cooked shrimp
STEP 7:
Stir and let it cook for another 3 minutes
Add seasoning as needed
STEP 8:
Serve with garlic bread
