(WTNH) — Executive Chef Ezra Ivey of the Maratta’s FrontRow is in the Bender Kitchen sharing a delicious Jambalaya recipe with a Southern touch.
4 oz chicken or vegetable stock
5 oz raw chicken breast, sliced
4 13-15 shrimp peeled and deveined
5 oz jasmine rice, cooked
2 oz bell pepper, julienne
2 oz spanish onion, julienne
4 oz Spicy sausage, sliced
8 oz marinara or tomato sauce
1 Tblspn red pepper flakes
2 tblspn sriracha
S & P to taste
Minced parsley for garnish
Rub the chicken with cajun seasoning. In a fry pan [cast iron for best results] at high heat add some oil, sear the chicken.
Add the shrimp and sear on both sides and then remove from pan. Add peppers and onions. Saute until slightly tender. Add sausage and cook until browned. Add chicken stock and rice, bring to a rapid boil and add pepper flakes. slightly reduce the liquid before adding the tomato sauce. Add the sriracha, salt and pepper to taste. Add more sriracha or pepper flakes if you like more spicy.
Replace shrimp to pan to finish cooking in the sauce.
Boil sauce for a minute. Remove shrimp (to place